Meyer lemon bars with extra buttery shortbread crust are the perfect balance of tangy and sweet, featuring a delightful buttery texture that melts in your mouth. The bright, citrusy flavor of the Meyer lemons elevates these bars beyond your typical lemon dessert. If you’re like me and enjoy bright, sunshiny flavors that remind you of warm days in the garden, you’ll find these bars to be just the treat you need. Whether served at a party, as a special weekday snack, or brought along to a picnic, they never fail to please.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Meyer Lemon Bars with Extra Buttery Shortbread Crust

Meyer Lemon Bars with Extra Buttery Shortbread Crust

I vividly remember the first time I made Meyer lemon bars. It was a sunny weekend afternoon, and I had just discovered Meyer lemons at my local market. Their unique flavor—a delightful blend of sweetness and slight tartness—sparked my curiosity. After whipping up a batch, I realized they perfectly embodied those first hints of spring. With an easy preparation and impressive results, these bars can elevate any gathering or bring a bit of sunshine to an ordinary day. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in just 20 minutes of prep time—you’ll have scrumptious bars in no time!
Irresistible Flavor: The combination of buttery shortbread and tangy lemon filling creates a delightful explosion of taste.
Eye-Catching Appeal: These bars look gorgeous dusted with powdered sugar and garnished with lemon slices.
Flexible Serving: Perfect for anything from a sweet snack, light dessert, or a delightful addition to brunch.
Diet-Friendly Options: Easily adjust to gluten-free by swapping regular flour for a suitable alternative.

Ingredients You’ll Need

1 cup all-purpose flour: Essential for the crust; provides structure. Use a gluten-free all-purpose blend if needed.
1 tablespoon cornstarch (optional): This helps create a more tender crust. You may replace it with flour if preferred.
½ cup powdered sugar: Adds sweetness to the crust and creates a soft texture.
Pinch of salt: Balances out the sweetness and enhances flavor.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The base of the crust, ensuring it’s rich and buttery.
½ teaspoon vanilla extract (optional): A lovely touch that complements the lemon flavor.
½ teaspoon lemon zest (optional): Intensifies the lemon flavor in the crust.
3 large eggs, room temperature, whisked: Provides body and richness to the lemon filling.
1¼ cup granulated sugar: Essential for the filling’s sweetness; don’t skip this!
½ cup all-purpose flour: Helps thicken the lemon filling, giving it that perfect custard-like texture.
1 tablespoon lemon zest: Packed with zesty flavor, adding depth to the filling.
½ cup fresh lemon juice: The star of the show! Fresh juice makes all the difference.
¼ teaspoon vanilla extract (optional): Adds warmth to the lemon filling.
¼ teaspoon lemon extract (optional): Enhances the lemon flavor even more if you love it extra citrusy.
Powdered sugar for dusting: Finishing touch that makes these bars look delicious.
Lemon slices for garnish or lemon zest: Optional, but they add a beautiful pop of color.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat the oven: Set your oven to 350°F (175°C). Grease or line an 8×8 square baking pan with parchment paper to ensure easy removal.
Make the crust: In a medium bowl, whisk together ½ cup powdered sugar, 1 cup all-purpose flour, a pinch of salt, and optional ½ teaspoon lemon zest. Pour in the melted ½ cup unsalted butter and optional ½ teaspoon vanilla extract, mixing until a thick dough forms.
Press the crust: Firmly press the dough into the prepared pan, going about ¾ inch up the sides. Bake for 20-25 minutes, or until the edges are golden brown.
Prepare the filling: While the crust bakes, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest in a separate bowl. Add in the whisked 3 large eggs, ½ cup fresh lemon juice, and optional extracts, whisking until the mixture is smooth.
Finish the crust: Once the crust is ready, remove it from the oven and reduce the temperature to 325°F (160°C). Optionally, poke shallow holes in it with a fork to prevent bubbling.
Bake the filling: Pour the filling into the warm crust and bake for another 20-22 minutes, until set, and the edges are lightly brown. You want it to be just set in the center—no jiggle!
Cool and chill: Let the bars cool at room temperature. Once cool, wrap them in plastic wrap and refrigerate for 1-2 hours or overnight for the best texture.
Serve and enjoy: Slice into squares, and dust with powdered sugar before serving. Garnish with lemon slices or additional lemon zest if desired.

Storing & Reheating

Store leftover Meyer lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer separated by parchment paper for up to 3 months. To enjoy again, simply thaw in the fridge overnight. They can be served chilled or at room temperature, though you may find the flavors more vibrant if allowed to sit at room temperature for a bit prior to serving.

Chef’s Helpful Tips

Be sure to press the crust firmly into the pan; this will help hold its shape and prevent crumbling later.
Room temperature eggs blend more easily into the filling, creating a smoother texture.
If the lemon filling puffs up while baking, it’s perfectly normal! Allow it to cool and it will settle.
To brighten the flavors, you can add a pinch of salt to the filling mixture.
These bars make an excellent make-ahead dessert; the flavors deepen as they sit.

Bright, tart, and irresistibly tempting, these Meyer lemon bars with extra buttery shortbread crust are a delightful treat you won’t want to miss. The combination of sweet and citrusy flavors comes together so effortlessly, you’ll find yourself craving them again and again. Plus, with such simple ingredients and easy steps, you can whip them up in no time. Experiment with garnishes, add a dollop of whipped cream, or enjoy plain! You’re sure to fall in love with this sunny dessert.

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons have a sweeter, less acidic taste, regular lemons can be substituted. Just adjust the sugar slightly per your taste, as regular lemons will be more tart.

How can I make the crust gluten-free?

You can easily swap the all-purpose flour in the crust for a gluten-free all-purpose blend. Just be sure that the blend contains a binding agent to ensure the crust holds its shape well.

What can I do if my bars are too tart?

If you find the bars too tart for your taste, you can increase the amount of granulated sugar in the filling. Adding an extra tablespoon or two will balance the flavors nicely without compromising the overall texture.

Can I freeze Meyer lemon bars?

Yes! To freeze, allow them to cool completely, then slice and wrap them well to avoid freezer burn. They can be stored frozen for up to 3 months. Just remember to thaw them in the refrigerator overnight before serving!

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Peter
Prep Time: 20 minutes
Cook Time: 265 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars with Extra Buttery Shortbread Crust are a sweet treat featuring a buttery crust and zesty lemon filling, perfect for any occasion.

Ingredients

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1 cup all purpose flour
1 tablespoon cornstarch (optional, replace with flour if omitting)
½ cup powdered sugar
pinch of salt
½ cup (1 stick) unsalted butter, melted and cooled slightly
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
3 large eggs, room temperature, whisked
1¼ cup granulated sugar
½ cup all purpose flour
1 tablespoon lemon zest
½ cup fresh lemon juice
¼ teaspoon vanilla extract (optional)
¼ teaspoon lemon extract (optional)
powdered sugar for dusting
lemon slices for garnish or lemon zest

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Instructions

Preheat the oven to 350°F and prepare an 8×8 square baking pan with parchment paper or cooking spray.
In a medium bowl, mix sugar, flour, salt, and lemon zest for the crust. Add melted butter and vanilla, stirring until a thick dough forms.
Press the dough into the bottom of the prepared pan and about ¾ inch up the sides. Bake for 20-25 minutes until golden brown on the edges.
While the crust is baking, prepare the filling by whisking together sugar, flour, and lemon zest. Mix in the eggs, lemon juice, and extracts until smooth.
After removing the crust from the oven, reduce the temperature to 325°F. Optional: Poke shallow holes in the crust with a fork.
Pour the filling over the warm crust and bake for 20-22 minutes until just set and lightly browned at the edges.
Allow to cool at room temperature, then refrigerate for 1-2 hours or overnight.
Slice and serve with powdered sugar and lemon slices or zest.

Notes

Ensure butter is melted and cooled slightly before mixing with other ingredients for the crust.
Allow the bars to chill in the fridge to set properly before slicing for the best texture.