Meyer Lemon Bars Recipe

If you’re on the hunt for a dessert that’s both refreshing and indulgent, this Meyer Lemon Bars Recipe is an absolute gem. The bright, floral notes of Meyer lemons bring a lovely twist to the classic lemon bar, making it taste a little sweeter and less tart than its regular lemon counterpart. I find it perfect for spring gatherings, afternoon tea, or whenever you want a treat that feels light but satisfying.

What makes this Meyer Lemon Bars Recipe stand out for me is the buttery shortbread crust paired with the glossy, tangy lemon filling—it balances richness and zing beautifully. Plus, it’s surprisingly easy to pull together, so you’ll look like a baking rockstar without breaking a sweat!

Ingredients You’ll Need

The magic of this Meyer Lemon Bars Recipe comes from simple ingredients that pack so much flavor when combined thoughtfully. When shopping, look for fresh Meyer lemons since they really elevate the taste, and don’t be shy about using room temperature eggs—they mix in smoother and give a better filling texture.

• Powdered sugar: Ideal for both dusting and mixing into the crust for a delicate sweetness and tender crumb.
• Unsalted butter: Use room temperature to blend easily into the crust for that perfect shortbread texture.
• All-purpose flour: Provides the structure for both crust and filling; fresh flour yields better results.
• Kosher salt: Just a pinch to enhance all the sweet and tart flavors beautifully.
• Large eggs and egg yolk: Room temperature eggs help create a smooth, creamy lemon filling without lumps.
• Granulated sugar: Balances the lemon’s acidity in the filling for that melt-in-your-mouth tart-sweetness.
• Freshly squeezed Meyer lemon juice: The star ingredient—fresh beats bottled any day for brightness and authenticity.
• Finely grated lemon zest: Intensifies the lemon flavor and adds a lovely aromatic lift.
• Vanilla bean paste or extract: Adds depth and warmth, rounding out the citrus tang beautifully.
• Baking powder: Gives just the right lift to the lemon filling, keeping it light.
• Powdered sugar (for dusting): A pretty finishing touch that’s also a subtle sweetener to balance the tartness.

Variations

I love making the Meyer Lemon Bars Recipe my own by tweaking a few ingredients here and there depending on the occasion or dietary needs. It’s such a versatile dessert base that invites creativity.

• Gluten-Free Variation: I’ve swapped the all-purpose flour for a gluten-free blend with great success—just make sure your blend can substitute cup for cup for best texture.
• Extra Citrusy Twist: Sometimes I add a teaspoon of lemon extract along with the juice and zest for an even more pronounced lemon punch.
• Herbal Infused: For a fancy touch, I like stirring in some fresh chopped thyme or rosemary into the crust. It pairs surprisingly well with Meyer lemon’s delicate flavor.
• Less Sweet Option: If you prefer your desserts more tart, reduce the granulated sugar in the filling by a couple of tablespoons.

How to Make Meyer Lemon Bars Recipe

Step 1: Prepare the Crust with Care

Start by preheating your oven to 350°F (175°C). While it’s warming up, butter an 8-by-8-inch baking pan lightly, then line it with parchment paper. I find pressing the butter into the pan before laying down the parchment helps keep the paper in place, so it doesn’t shift while you press in the dough.

Step 2: Make the Buttery Base

Cream together the room temperature butter and powdered sugar until your mixture is fluffy, which usually takes about 2-3 minutes in a stand mixer or with a hand mixer. Then add the flour and a pinch of kosher salt. Mix until you have a crumby but cohesive dough—don’t overwork it to avoid tough crust!

Step 3: Bake the Crust

Press the dough evenly on the bottom of your prepared pan—don’t forget to pack it firmly so it holds together well. Bake for about 20 minutes, or until the crust is matte with slightly golden edges. You’ll want to see some puffing but no browning that’s too dark. This step sets the foundation for those bar’s perfect texture.

Step 4: Whip Up the Lemon Filling

While the crust bakes, clean your bowl, then whisk together the eggs, egg yolk, and granulated sugar at medium speed until the mixture lightens in color a bit—about 2 to 3 minutes. This helps aerate the filling, making it silky smooth. Then stir in the freshly squeezed Meyer lemon juice, lemon zest, and vanilla bean paste. Finally, sift in the flour and baking powder, folding gently to combine the filling just right.

Step 5: Bake the Bars to Perfection

Pour the lemon filling evenly over the warm crust and slide the pan back into the oven. Bake for another 18 to 20 minutes until the top looks crackly and set but still a little wobbly in the middle. This texture means it will firm up wonderfully as it cools.

Step 6: Cool and Slice

Let the bars cool in the pan on a wire rack completely, then refrigerate for at least 2 hours or overnight. Trust me, chilling is key for clean slices and that perfect firm-but-tender bite. Use the parchment paper to lift the bars out, then cut into 16 squares or 9 large squares cut diagonally for triangles—wiping your knife after each cut makes the edges super neat. Finish with a generous dusting of sifted powdered sugar.

How to Serve Meyer Lemon Bars Recipe

Garnishes

I keep it classic by dusting a heavy layer of powdered sugar—looks pretty and keeps the tartness balanced. On special occasions, I sometimes add a tiny sprig of mint or a paper-thin lemon twist for a fresh visual pop.

Side Dishes

This Meyer Lemon Bars Recipe pairs beautifully with a cup of Earl Grey tea or a light sparkling wine if you’re feeling fancy. For brunch, I like to serve it alongside fresh berries or a simple yogurt parfait for a bright, uplifting spread.

Creative Ways to Present

For a party, I’ve laid the bars out on a cedar serving board with edible flowers sprinkled around—makes it look stunning without a lot of fuss. You can also stack individual bars wrapped in parchment as charming take-home favors. If you’re feeling playful, drizzle a little white chocolate over the bars for a pretty contrast.

Make Ahead and Storage

Storing Leftovers

I always store leftover Meyer Lemon Bars in an airtight container in the fridge. They keep beautifully for up to five days without losing texture or flavor. This way, you can enjoy them throughout the week as a refreshing little pick-me-up.

Freezing

If you want to make a large batch, freezing the bars works well, too. I slice them first, then wrap each piece tightly in plastic wrap and place them in a freezer-safe container. When you want a treat, thaw them in the fridge overnight and dust with fresh powdered sugar for best taste and texture.

Reheating

Reheating isn’t usually necessary since these bars taste better chilled, but if you prefer warm bars, a quick 10-15 seconds in the microwave does the trick. Just be cautious not to overheat or the filling can become rubbery.

FAQs

Final Thoughts

This Meyer Lemon Bars Recipe holds a special place in my kitchen because it’s a reliable crowd-pleaser that manages to feel both elegant and down-to-earth. Whether you’re a lemon lover or just looking to impress with something beyond the usual cookies or brownies, these bars are a fantastic choice. Give them a try—you’ll find yourself reaching for this recipe again and again, especially when those fragrant Meyer lemons start showing up in markets!

Print