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.
Equipment
- 9x13 inch metal pan
- Parchment paper
- Mixing bowls
- Whisk
Ingredients
Crust
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all purpose flour
- 1/4 tsp fine salt
Lemon layer
- 4 large eggs room temperature
- 1 1/3 cups granulated sugar
- 1/4 cup powdered sugar
- 1/4 cup all purpose flour
- 1/4 tsp fine salt
- 2/3 cup fresh Meyer lemon juice strained if pulpy
- 1 tbsp Meyer lemon zest very fine
- 2 tbsp unsalted butter melted and cooled
Finish
- powdered sugar for dusting
Instructions
- 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.