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.

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

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