Meyer Lemon Bars with Extra Buttery Shortbread Crust bring the perfect balance of tartness and sweetness, wrapped in a heavenly buttery crust. The zesty filling is vibrant and fresh, bursting with lemon flavor from the juicy, fragrant Meyer lemons. Every bite offers that delightful contrast between the creamy filling and the crunchy, melt-in-your-mouth shortbread crust, making these bars an irresistible treat for any dessert lover.

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 remember the first time I stumbled upon Meyer lemons at my local farmers’ market. Their vibrant yellow hue and sweet aroma triggered my curiosity. Little did I know, they’d inspire me to create these delicious chilled treats. The way the bright lemon flavor dances on the palate, combined with the richness of the buttery crust, makes these Meyer Lemon Bars a favorite in my home. They are not only easy to prepare but also perfect for sharing on any occasion, whether it’s a summer picnic or a cozy afternoon at home. I can’t wait for you to try this incredible recipe—it’s sure to become a new staple in your dessert repertoire!

Why You’ll Love This Recipe

Simple & Quick: In just about 45 minutes, plus chilling time, you can whip up these delicious bars.
Irresistible Flavor: The combination of tart Meyer lemons and sweetness from sugar creates an unforgettable taste experience.
Eye-Catching Appeal: Their vibrant yellow color, topped with powdered sugar, makes these bars as pretty as they are tasty.
Flexible Serving: Great for parties, picnics, or even just a special treat at home, they fit any occasion seamlessly.
Diet-Friendly Options: With simple ingredient swaps, this recipe can accommodate gluten-free needs optionally.

Ingredients You’ll Need

1 cup all-purpose flour: The base for the buttery crust. Using all-purpose flour ensures a sturdy, yet tender texture. You can substitute with gluten-free flour if needed.
1 tablespoon cornstarch (optional): This is used to create a lighter texture in the crust and can be replaced with more flour if you prefer.
½ cup powdered sugar: This sweetener adds a light sweetness to the crust. Always sift before measuring for the best results.
Pinch of salt: Balances sweetness and enhances flavor.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The heart of the shortbread crust. Unsalted butter is preferred to control the saltiness in the final taste.
½ teaspoon vanilla extract (optional): Adds a warm background note to the shortbread.
½ teaspoon lemon zest (optional): Incorporating zest enhances the lemon flavor, so don’t hesitate to add it.
3 large eggs, room temperature, whisked: Important for the filling, room temperature eggs blend better and create a smoother texture.
1¼ cup granulated sugar: Sweetens the filling and balances the tartness of the lemons.
½ cup all-purpose flour: Used to thicken the lemon filling, ensuring it sets properly.
1 tablespoon lemon zest: Collection of zest infuses every bite with fresh lemon flavor.
½ cup fresh lemon juice: The star of the filling, fresh juice offers the best flavor; bottled juice won’t have the same vibrancy.
¼ teaspoon vanilla extract (optional): Adding depth to the filling flavor.
¼ teaspoon lemon extract (optional): A little helps to amplify lemon aroma and flavor.
Powdered sugar for dusting: Finishing touch that adds sweetness and makes these bars look beautiful.
Lemon slices for garnish or lemon zest: Adds a lovely presentation and a burst of freshness!

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat & Prepare the Pan: Preheat your oven to 350°F. Grease or line an 8×8 inch baking pan with parchment paper, letting the paper hang over the sides for easy removal later.
Make the Crust: In a medium bowl, whisk together ½ cup powdered sugar, 1 cup all-purpose flour, pinch of salt, and ½ teaspoon lemon zest (if using). Pour in ½ cup melted unsalted butter and ½ teaspoon vanilla extract, stirring until a thick dough forms.
Press the Dough: Firmly press the dough into the bottom of the prepared pan, pressing it about ¾ inch up the sides to form a lip that will hold the filling. Bake in your preheated oven for 20-25 minutes until the crust is golden brown.
Prepare the Filling: While the crust cools slightly, in another bowl, whisk together 1¼ cups granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest. Add the 3 whisked eggs, ½ cup fresh lemon juice, ¼ teaspoon vanilla extract, and ¼ teaspoon lemon extract (if using). Whisk until the mixture is smooth and well combined.
Bake the Bars: Remove the crust from the oven and reduce the temperature to 325°F. If desired, poke shallow holes in the crust with a fork to allow the filling to soak in slightly. Pour the lemon filling over the warm crust and return to the oven. Bake for 20-22 minutes until the filling is just set and the edges lightly brown.
Cool & Set: Let the bars cool on a wire rack at room temperature for about an hour. After cooling, wrap them up and refrigerate for 1-2 hours or overnight to let them completely set.
Slice & Serve: Once chilled, slice into squares and dust with powdered sugar. Garnish with lemon slices or lemon zest for an extra pop of flavor and color before serving.

Storing & Reheating

For optimal freshness, store these Meyer Lemon Bars in an airtight container at room temperature for up to a day. If you want to keep them longer, refrigerate them for up to a week. For longer-term storage, wrap each piece tightly in plastic wrap and freeze. Meyer Lemon Bars can be frozen for up to 3 months. When you’re ready to enjoy, thaw them in the refrigerator overnight. The texture may soften slightly, but a quick 5-minute chill in the fridge can refresh them.

Chef’s Helpful Tips

Avoid overmixing: Whisk until just combined to keep the crust and filling airy and light.
Use room temperature eggs for a smoother filling that mixes more evenly.
If the crust puffs during baking, simply use a fork to press it down gently once it’s out of the oven.
Taste your lemons: Meyer lemons are sweeter and less acidic than regular lemons, so adjust sugar levels if needed.
For extra zing, consider adding a touch of lemon zest to the crust too!
These bars can be made a day in advance, making them perfect for parties.

There’s something so delightful about the vibrant citrus flavor in Meyer Lemon Bars, especially the way the buttery shortbread pairs effortlessly with the tart lemon filling. Whether you’re making them for a gathering or just for yourself, these bars are bound to brighten your day. Don’t hesitate to experiment with flavors and garnishes, too; this recipe is as versatile as it is delicious!

Recipe FAQs

What can I use instead of Meyer lemons?

If you can’t find Meyer lemons, you can substitute regular lemons, but they are more tart. To mimic the sweetness of Meyer lemons, consider using a bit less sugar if you’re using regular lemons, or experiment with a mix of lemon and orange juice.

Can I make these bars gluten-free?

Absolutely! You can replace the all-purpose flour in both the crust and filling with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for the best texture.

How do I know when my bars are done baking?

You want the edges to be slightly golden, and the filling should be set but still a bit jiggly in the middle. It will firm up as it cools, so don’t overbake!

How do I prevent my crust from being too crumbly?

Make sure to melt the butter but let it cool before adding to your mixture. Also, press the crust into the pan firmly before baking. If it’s crumbly after baking, double-check that the butter measurement was accurate.