Meyer Lemon Bars
Meyer Lemon Bars have a buttery shortbread crust and a perfectly sweet-tart lemon filling made from fresh Meyer lemons. The smooth, citrusy custard balances perfectly with the crisp, golden crust, making these bars an irresistible treat for any occasion.
Every winter I scramble to use up 50+ Meyer lemons after my husband harvests them from our patio lemon tree. This year, I turned them into Meyer lemon bars and they were such a fun spin on that classic dessert bar recipe.
Buttery shortbread crust with a chewy Meyer lemon custard filling is topped with a sprinkle of powdered sugar before serving.
We enjoyed them as-is but one night I topped each bar with a scoop of vanilla ice cream for a special treat. It may be my new favorite dessert!
Why This is the Best Recipe
- Sweet and Tart: Meyer lemons bring a natural sweetness that cuts through the tartness, making these bars extra special.
- Pantry Basics: You likely have everything you need already in your kitchen!
- Quick and Easy: Even beginner bakers will have success with this simple recipe.
- Great for Any Occasion: Whether it’s a holiday, a bake sale, or just an everyday treat, these bars always disappear in a flash.
Ingredients
This easy treat only needs a few simple ingredients to make it:
- Meyer Lemons: Meyer lemons give a very particular flavor to these dessert bars but if they're not in season you can substitute regular lemons
- Butter: I used unsalted butter for this recipe but you could use salted butter if you prefer. You may want to cut back on the amount of Kosher salt you use.
- Flour
- Sugar
- Eggs
- Powdered Sugar
- Kosher Salt
Prep the Crust
Preheat the oven to 350°F.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and kosher salt together until light and fluffy.
Add the flour and mix everything on low until the crumbs start to clump together and a dough forms. You can see the progression here:
Line a 9-inch square baking dish with parchment paper. I folded the edges to make it fit neatly over the bottom with the edges lifting up on two sides for easy release after baking.
Scrape the dough into the pan and press it evenly along the bottom.
I used my hands to pat the dough into place and then placed a second piece of parchment paper over the top and used a flat surface (the back of a measuring cup) to even out the crust.
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Bake the crust for 15 - 20 minutes or until lightly golden brown.
Prep the Lemon Filling
While the crust bakes, prepare the lemon filling.
Zest and juice the Meyer lemons into a small cup and set aside.
In a medium sized mixing bowl, whisk together the eggs and sugar until they thicken.
Stir in the flour, lemon juice, and lemon zest until smooth.
Baking Instructions
Pour the lemon filling over the warm crust and spread it out evenly.
Bake for 18 - 20 minutes or until the custard is set and no longer jiggles in the center.
Let the lemon bars cool in the pan. Run a knife along the edges to release the bars and pull them up by the parchment paper handles.
Slice them into squares and garnish with powdered sugar before serving.
Make Ahead Tips
Store these lemon bars in an airtight container in the refrigerator for up to 4 days.
For longer storage, you can freeze them (without powdered sugar) for up to 3 months. Thaw in the fridge overnight before serving.
Variations
- Swap the Meyer Lemons: Try using regular lemons or even a mix of lemon and orange for a different flavor twist.
- Lemon Coconut Bars: Stir shredded coconut into the filling for a tropical variation.
- Lemon Raspberry Bars: Chop up 1/4 cup of frozen raspberries and sprinkle them over the top of the lemon filling before baking.
- Gluten-Free Lemon Bars: Substitute the flour for a 1:1 gluten-free blend.
Serving Suggestions
These chewy, sugary Meyer lemon bars make an excellent potluck party dessert since they travel so well.
You could enjoy them at home with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
While I think they are delicious on their own, you could also add a scattering of fresh strawberries or raspberries to make them even more festive for an Easter dessert or addition to your Mother's Day brunch menu.
More Easy Dessert Bars
Looking for more easy, travel-friendly dessert bars? You might also enjoy:
📖 Recipe
Meyer Lemon Bars
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup flour
- 1 tablespoon Meyer lemon zest
- 1/4 cup Meyer lemon juice from 3 Meyer lemons
- 2 eggs
- 3/4 cup sugar
- 3 tablespoons flour
- Powdered sugar for garnish
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper and set aside.
- Add the butter, sugar, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium-high speed until light and fluffy.
- Add the flour to the mixer and beat it into the butter on low speed until the dough forms.
- Transfer the dough to the prepared baking pan and press it into place.
- Bake the crust for 15 - 20 minutes or until it is a light golden brown.
- Zest and juice the lemons.Add the eggs and sugar to a small mixing bowl and whisk them together until well combined and the mixture starts to thicken. Whisk in the flour, lemon juice, and zest.
- Pour the Meyer lemon filling over the baked crust. Spread it evenly and bake for an additional 18 - 20 minutes or until the custard is set and doesn't jiggle in the center when the pan is gently shaked.
- Let the bars cool completely in the pan. Use the parchment paper to lift the bars out and the slice them into squares. Sprinkle the powdered sugar over the top before transferring to your serving platter.
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