Description
A delightful recipe for Meyer Lemon Bars featuring a buttery shortbread crust and a tangy, creamy lemon filling made with fresh Meyer lemons. Perfectly baked to achieve a crackly top and dusted with powdered sugar, these bars balance sweet and tart flavors for a refreshing dessert.
Ingredients
Scale
Crust:
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (at room temperature)
- 1 cup all-purpose flour
- Pinch kosher salt
Lemon Filling:
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 cup granulated sugar
- 1/3 cup freshly squeezed Meyer lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla bean paste or extract
- 1/4 teaspoon baking powder
- 2 tablespoons all-purpose flour
For dusting:
- Powdered sugar (sifted)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Lightly butter an 8-by-8-inch baking pan and line it with parchment paper, pressing the butter helps the parchment stick and stay in place for easy removal later.
- Make the crust: In a mixing bowl or stand mixer fitted with a paddle attachment, cream together the room temperature butter and powdered sugar until light and fluffy. Add in the all-purpose flour and a pinch of kosher salt, mixing until fully incorporated. Break the dough into pieces and press it evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for about 20 minutes, or until the surface looks matte and puffed, with the edges starting to brown. Remove from the oven and set aside while preparing the filling.
- Prepare the lemon filling: Clean the mixing bowl. Combine the eggs, egg yolk, and granulated sugar. Beat on medium speed until the mixture lightens in color and becomes slightly fluffy, approximately 2 to 3 minutes. Mix in the freshly squeezed Meyer lemon juice, lemon zest, and vanilla bean paste or extract. Sift together the flour and baking powder, then gently fold these into the lemon mixture until just combined, taking care not to overmix.
- Assemble and bake: Pour the lemon filling evenly over the hot baked crust. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the top is crackly and set without being jiggly.
- Cool and serve: Remove the pan from the oven and place it on a wire rack to cool completely. For best results, refrigerate the bars for at least 2 hours or overnight to firm up for easier slicing. Use the parchment paper to lift the bars from the pan. Cut into 16 equal squares or into 9 squares then cut each square diagonally to make triangles. Wipe the knife between cuts for clean edges. Dust generously with sifted powdered sugar before serving.
Notes
- Using room temperature eggs helps ensure a smooth and well-beaten lemon filling.
- Refrigerating the bars before slicing helps achieve clean cuts and firmer texture.
- For a more intense lemon flavor, use fresh Meyer lemons rather than bottled lemon juice.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow the shortbread crust to cool slightly before adding the lemon filling to prevent curdling of the eggs.
Keywords: Meyer lemon bars, lemon dessert, shortbread crust, lemon filling, citrus bars, spring dessert, easy lemon bars