There’s something magical about the first time Meyer lemons hit the market each winter. Their fragrance is sweeter, their color deeper, and their taste just a touch gentler than regular lemons. Every year, I bring a bag home and turn them into these irresistible Meyer Lemon Bars.

The scent that fills my kitchen as they bake is like bottled sunshine bright, buttery, and comforting all at once. If you love lemon bars, this recipe will quickly become one of your favorite Meyer lemon recipes to make when you need something sweet and tangy to lift your day.

What Makes These Lemon Bars So Lovely

You’ll fall in love with these for all the right reasons. They’re creamy, vibrant, and perfectly balanced between tart and sweet. The shortbread crust melts in your mouth, while the silky lemon filling stays soft but sturdy enough to slice cleanly. I love that these bars bring a taste of summer even on the coldest days. Plus, they’re so easy to make no mixer required. If you’ve ever made my fudgy lemon brownies, you’ll see a familiar simplicity in the method here too.

Meyer Lemon Bars Recipe

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• Author: danyrecipes
• Total Time: 45 minutes
• Yield: 16 bars
• Diet: Vegetarian

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Description

Bright, buttery, and perfectly balanced, these Meyer Lemon Bars feature a melt-in-your-mouth shortbread crust topped with silky, tangy lemon filling a sunshine dessert that’s as easy as it is elegant.

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Ingredients

1 cup all-purpose flour

¼ cup granulated sugar

½ cup unsalted butter, softened

Pinch of salt

1 cup granulated sugar (for filling)

2 tablespoons all-purpose flour (for filling)

3 large eggs

½ cup Meyer lemon juice

1 tablespoon Meyer lemon zest

Powdered sugar, for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix 1 cup flour, ¼ cup sugar, and salt. Cut in butter until crumbly; press into pan. Bake 18–20 minutes until lightly golden.
3. Whisk together 1 cup sugar, 2 tablespoons flour, and eggs until smooth. Stir in lemon juice and zest.
4. Pour filling over warm crust and bake 20–25 minutes until set.
5. Cool completely, dust with powdered sugar, and slice.

Notes

For a softer filling, mix in 1 tablespoon cream. Chill before slicing for neat edges. Store refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 40minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1bar
• Calories: 190
• Sugar: 18
• Sodium: 45
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 0.5
• Protein: 2
• Cholesterol: 50

What You’ll Need from Your Pantry and Fruit Basket

Main Ingredients

• Meyer lemons: You’ll need both the juice and zest for the best flavor. Meyer lemons are milder and slightly floral, which makes the bars more delicate than traditional lemon bars.
• All-purpose flour: Forms the base for the crust and helps thicken the filling.
• Butter: Unsalted butter gives the crust that classic, crumbly shortbread texture.
• Sugar: Granulated sugar for both the crust and filling; it balances the tartness beautifully.
• Eggs: Provide structure and richness to the lemon layer.
• Salt: Just a pinch brings out the buttery and lemony notes.
• Powdered sugar: For dusting the top once cooled classic and irresistible.

Optional Add-Ins

• Vanilla extract: Adds a soft, sweet aroma that pairs beautifully with Meyer lemons.
• Almond flour (in place of part of the all-purpose flour): For a nutty twist in the crust.
• Coconut flakes: Sprinkle some in the crust for a tropical flavor.
• A touch of cream: To make the filling slightly silkier if you like a softer texture.

Let’s Bake These Step-by-Step

Step 1: Prep the Pan and Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a little overhang for easy lifting later. In a bowl, combine 1 cup of flour, ¼ cup of sugar, and a pinch of salt. Add ½ cup of softened unsalted butter and mix with your fingers or a pastry cutter until the dough comes together like coarse crumbs. Press it evenly into the prepared pan. Bake for about 18–20 minutes, just until it turns a light golden color around the edges.

Step 2: Whisk the Lemon Filling
While the crust bakes, whisk together 1 cup of sugar, 2 tablespoons of flour, and 3 large eggs in a bowl. Stir until smooth and glossy. Add ½ cup of freshly squeezed Meyer lemon juice and 1 tablespoon of zest. Whisk again until well blended. The mixture should smell bright and slightly floral pure happiness in a bowl.

Step 3: Combine and Bake Again
When the crust is ready, pour the lemon mixture gently over it while it’s still warm. This helps the filling adhere beautifully. Return the pan to the oven and bake for another 20–25 minutes, or until the center looks set and no longer jiggles when you move the pan slightly.

Step 4: Cool and Cut
Let the bars cool completely in the pan. Once cooled, lift them out using the parchment overhang and dust generously with powdered sugar. Slice into squares or rectangles with a sharp knife for neat edges. I like to chill them for 30 minutes before serving it makes them extra refreshing.

Fun Twists to Make Them Your Own

I’m always experimenting in my kitchen, and these lemon desserts are no exception. Try these ideas to make your Meyer Lemon Bars uniquely yours:

• Berry Burst: Swirl in a few tablespoons of raspberry jam before baking for a sweet-tart surprise.
• Herbal Touch: Add a bit of finely chopped fresh basil or thyme to the filling for an aromatic spin.
• Lemon-Lavender Dream: Infuse the sugar with dried lavender buds before mixing it pairs perfectly with the floral Meyer lemon.
• Creamy Variation: Add a spoonful of sour cream or Greek yogurt to the filling for a smoother texture.
• Crumbly Topping: Sprinkle a few crumbs of extra crust mixture on top before baking for a rustic finish.

If you’re in the mood to explore even more lemony treats, my Meyer lemon marmalade is a cozy project for a weekend morning, or you could whip up a light and fluffy easy lemon mousse for a no-bake dessert option.

A Sweet Final Note from My Kitchen

There’s something so nostalgic about cutting into a pan of fresh lemon bars the way the powdered sugar dusts your fingers and the scent of lemon fills the room. These Meyer Lemon Bars always remind me that the simplest recipes often bring the most joy. They’re perfect for sharing at brunch, gifting to a friend, or savoring quietly with tea in the afternoon.

If you make them, I’d love to hear how they turned out in your kitchen. Save this recipe, share it with someone who loves lemon desserts, and keep those Meyer lemons coming all season long.

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