Bright, buttery, and sun kissed, Meyer Lemon Bars deliver a soft shortbread base and a silky citrus curd that sets into clean, glossy squares with a tender bite and a big lemon pop in every mouthful.
Why these bars shine
- Meyer lemons are sweeter and less acidic than standard lemons, so the curd tastes vibrant without a harsh bite while still setting beautifully for neat slices.
- A simple press in shortbread crust bakes quickly and stays sturdy under a lush lemon layer, making tidy bars that travel well for parties and bake sales.
Table of Contents
Ingredients
- Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all purpose flour
- 1/4 teaspoon fine salt
- Lemon layer
- 4 large eggs
- 1 1/3 cups granulated sugar
- 1/4 cup powdered sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon fine salt
- 2/3 cup fresh Meyer lemon juice
- 1 tablespoon very fine Meyer lemon zest
- 2 tablespoons unsalted butter, melted and cooled
- Finish
- Powdered sugar for dusting
How to Prepare Meyer Lemon Bars
- Heat oven to 350 F and line a 9 by 13 inch metal pan with parchment with overhang on two sides, then lightly grease the parchment and sides so the crust releases cleanly after chilling and slicing.
- Make the crust by creaming butter with both sugars and salt until smooth, then mix in flour just until a crumbly dough forms, press firmly into an even layer in the pan and dock lightly with a fork to prevent puffing during the blind bake.
- Bake crust for 18 to 20 minutes until the edges are lightly golden and the surface looks dry, then reduce oven temperature to 325 F so the lemon layer bakes gently without browning too much on top.
- Whisk eggs with both sugars and salt until combined with minimal foam, whisk in flour until smooth, then whisk in juice, zest, and melted butter until the curd base is glossy with no lumps for a silky set later.
- Pour the lemon mixture over the hot crust and bake at 325 F for 18 to 22 minutes until the center barely jiggles like set gelatin and a thermometer in the center reads about 170 F for a clean slice after cooling.
- Cool on a rack to room temperature, then chill at least 2 hours, lift out by the parchment, dust with powdered sugar, and slice with a hot damp knife, wiping between cuts for sharp edged squares that look bakery neat every time.
Pro tips
- Use room temperature eggs to reduce bubbles in the custard and help the curd set evenly without a foamy top that can crack during cooling.
- Zest first then juice so none of the citrus oils are wasted and strain the juice if pulpy to keep the curd ultra smooth for a glossy finish.
Flavor twists
- Extra bright: Swap 2 tablespoons of Meyer lemon juice for standard lemon juice to add a hint more acidity without losing the gentle floral notes.
- Berry ribbon: Swirl 1/3 cup thick raspberry puree into the lemon layer before baking for a pink streak that adds tart fruit complexity and a pretty marbled look.
Make ahead and storage
- Store bars covered in the fridge for up to 5 days or freeze tightly wrapped for up to 2 months, then thaw in the fridge and dust with fresh powdered sugar just before serving.
- For picnics or bake sales, cut chilled bars and pack between parchment layers to prevent sticking and smudged tops on the way to the table.
Nutrition note
- Typical bars run around 200 to 260 calories per 2 by 2 inch square depending on dusting and exact slice size which helps plan portions for events and lunchbox treats.
FAQs
Can regular lemons replace Meyer lemons
Yes, use the same amount of juice and zest but add 2 to 3 teaspoons more sugar to balance the extra tartness of standard lemons while keeping the curd set time the same.
Why did the top crack
Usually the oven was too hot or the curd overbaked past the gentle jiggle stage so bake at 325 F and pull as soon as the center no longer looks liquid when the pan is nudged.
How to keep the crust crisp
Bake the crust until lightly golden and pour the lemon layer on while the crust is hot to help bond the layers and prevent sogginess during chilling and slicing.
Can the recipe be halved
Yes, use an 8 by 8 inch pan and start checking the crust at 12 minutes and the lemon layer at 15 minutes for the same silky texture in a smaller batch.
Is glass or metal better
Metal browns the crust faster and keeps the custard from overbaking along the edges so a light colored metal pan is preferred for even results and clean cuts.
Meyer Lemon Bars
Bright, buttery, and sun kissed, these bars feature a soft shortbread base and a silky Meyer lemon curd that sets into clean, glossy squares with a tender bite and a big lemon pop in every mouthful.
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Line a 9×13-inch light-colored metal pan with parchment with overhang on two sides. Lightly grease parchment and sides.
- Cream butter with granulated and powdered sugars and salt until smooth. Mix in flour just until a crumbly dough forms. Press firmly into an even layer in the pan and dock lightly with a fork.
- Bake crust 18–20 minutes until edges are lightly golden and surface looks dry. Reduce oven to 325°F (163°C).
- Whisk eggs with granulated and powdered sugar and salt until combined with minimal foam. Whisk in flour until smooth, then whisk in Meyer lemon juice, zest, and melted butter until glossy and lump-free.
- Pour lemon mixture over the hot crust. Bake at 325°F for 18–22 minutes until the center barely jiggles like set gelatin and an instant-read thermometer in the center reads about 170°F.
- Cool on a rack to room temperature, then chill at least 2 hours. Lift out by parchment, dust with powdered sugar, and slice with a hot, damp knife, wiping between cuts.
Notes
Use room-temperature eggs to reduce bubbles for an even set. Zest first, then juice to capture citrus oils, and strain juice for an ultra-smooth curd.
Flavor twists: Swap 2 tbsp of the Meyer juice for standard lemon for extra brightness, or swirl 1/3 cup thick raspberry puree into the lemon layer before baking for a marbled look.
Make-ahead: Store covered in the fridge up to 5 days or freeze up to 2 months. Thaw in the fridge and dust just before serving. For transport, pack chilled slices between parchment layers.
Nutrition note: Typical bars are ~200–260 calories per 2×2-inch square depending on dusting and slice size.
