Meyer Lemon Bars
Meyer lemon bars are a delightful twist on the classic lemon bar, bringing a sweeter, more fragrant citrus flavor to your dessert table. The balance of tartness and sweetness, combined with a buttery crust, makes these bars irresistible. Whether you’re hosting a gathering or just treating yourself, Meyer lemon bars are sure to impress with their vibrant flavor and beautiful presentation.
Why You’ll Keep Making It
Meyer lemon bars are not just a dessert; they are an experience. The unique flavor profile of Meyer lemons, which are sweeter and less acidic than regular lemons, adds a special touch that keeps you coming back for more. Their sunny, bright appearance can brighten even the cloudiest of days, making them perfect for any occasion. You can enjoy them chilled or at room temperature, and the recipe is simple enough for even novice bakers. Once you try these Meyer lemon bars, you’ll want to make them again and again!
Ingredient Checklist
- 1 cup (125g) all-purpose flour – for the buttery crust
- 2 tablespoons (15g) all-purpose flour – to help thicken the filling
- 1 cup (200g) granulated sugar – sweetens up the filling
- 1 cup (80g) freshly squeezed Meyer lemon juice – for that signature citrus flavor
- 2 teaspoons finely grated lemon zest – enhances the lemon flavor
- 2 large eggs – provides structure to the filling
- 1 large egg yolk – adds richness to the filling
- 1/2 cup (113g) unsalted butter, at room temperature – creates a rich, tender crust
- 1/2 cup (30g) powdered sugar – for the crust and dusting on top
- 1/2 teaspoon vanilla bean paste or extract – adds depth of flavor
- 1/2 teaspoon baking powder – helps the filling rise
- Pinch kosher salt – balances the sweetness
- Powdered sugar, sifted, for topping – for that classic finishing touch
Before You Start: Equipment
- Mixing bowls – for mixing the crust and filling
- Whisk – for combining ingredients smoothly
- 9×9 inch baking pan – perfect size for these bars
- Parchment paper – for easy removal of the bars
- Measuring cups and spoons – for accurate ingredient measurement
- Microplane zester – for zesting the lemons
From Start to Finish: Meyer Lemon Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your bars bake evenly and become beautifully golden.
Step 2: Prepare the Baking Pan
Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out later for cutting.
Step 3: Make the Crust
In a mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. This should take about 2-3 minutes. Add in 1 cup of all-purpose flour and a pinch of kosher salt, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared pan.
Step 4: Bake the Crust
Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden. Keep an eye on it, as you want it to achieve a nice golden color without burning.
Step 5: Prepare the Filling
While the crust is baking, you can prepare the filling. In a mixing bowl, whisk together the granulated sugar, 2 large eggs, 1 egg yolk, freshly squeezed Meyer lemon juice, finely grated lemon zest, vanilla bean paste, baking powder, and the 2 tablespoons of flour. Mix until everything is well combined and smooth.
Step 6: Combine and Pour
Once the crust has finished baking, remove it from the oven and pour the lemon filling over the hot crust. This helps to set the filling nicely.
Step 7: Bake the Bars
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and has a slight jiggle in the center.
Step 8: Cool and Chill
Once baked, remove the pan from the oven and let it cool on a wire rack. Once cooled to room temperature, transfer to the refrigerator to chill for at least 2 hours, allowing the bars to firm up.
Step 9: Cut and Serve
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles and dust with sifted powdered sugar just before serving.
If You’re Out Of…
- Granulated sugar – You can substitute with coconut sugar or honey (note that honey may change the texture).
- Meyer lemons – Use regular lemons, but consider reducing the amount of sugar slightly as they are more tart.
- Unsalted butter – You can use vegan butter or coconut oil as a substitute.
- All-purpose flour – Almond flour or a gluten-free blend can work, but the texture may vary.
Watch Outs & How to Fix
When making Meyer lemon bars, the most common issue is overbaking the filling, which can lead to a dry texture. Keep an eye on your bars during the last few minutes of baking. If they start to turn too dark, remove them from the oven immediately. If you find the filling jiggly in the center but the edges are set, that’s perfect! It will firm up as it cools.
- Another potential issue is curdling the eggs when mixing with the lemon juice. To avoid this, ensure your lemon juice is at room temperature and mix it in gradually.
Make-Ahead & Storage
Meyer lemon bars can be made ahead of time, making them a fantastic option for gatherings or meal prep. After cooling, you can keep them covered in the refrigerator for up to a week. They can also be frozen for longer storage; just wrap them tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw in the refrigerator overnight.
Handy Q&A
Can I use bottled Meyer lemon juice instead of fresh?
While fresh Meyer lemon juice is highly recommended for the best flavor, you can use bottled juice in a pinch. Just be aware that it may not have the same vibrant taste as fresh juice.
What can I do if my bars are too tart?
If your Meyer lemon bars turn out too tart, a light dusting of powdered sugar on top can help balance the flavors. Additionally, consider serving them with a dollop of whipped cream or ice cream to add sweetness.
How do I know when my bars are done baking?
The bars are done when the edges are set, and the center has a slight jiggle. They will firm up as they cool, so don’t worry if they seem a little soft when you first take them out of the oven.
Can I make these bars with other citrus fruits?
Absolutely! While Meyer lemons are a fantastic choice, you can experiment with other citrus fruits like limes, oranges, or grapefruits. Just adjust the sugar levels based on the tartness of the fruit.
The Takeaway
Meyer lemon bars are a delightful treat that combines the perfect balance of sweet and tart flavors. Their bright, sunny appearance and refreshing taste make them an ideal dessert for any occasion. With a buttery crust and smooth filling, these bars are sure to become a staple in your baking repertoire. So, gather your ingredients, follow the steps, and indulge in the deliciousness of Meyer lemon bars. You won’t regret it!
Meyer Lemon Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your bars bake evenly and become beautifully golden.
- Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out later for cutting.
- In a mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. This should take about 2-3 minutes. Add in 1 cup of all-purpose flour and a pinch of kosher salt, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden. Keep an eye on it, as you want it to achieve a nice golden color without burning.
- While the crust is baking, you can prepare the filling. In a mixing bowl, whisk together the granulated sugar, 2 large eggs, 1 egg yolk, freshly squeezed Meyer lemon juice, finely grated lemon zest, vanilla bean paste, baking powder, and the 2 tablespoons of flour. Mix until everything is well combined and smooth.
- Once the crust has finished baking, remove it from the oven and pour the lemon filling over the hot crust. This helps to set the filling nicely.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and has a slight jiggle in the center.
- Once baked, remove the pan from the oven and let it cool on a wire rack. Once cooled to room temperature, transfer to the refrigerator to chill for at least 2 hours, allowing the bars to firm up.
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles and dust with sifted powdered sugar just before serving.
Notes
- For a richer flavor, use organic Meyer lemons if available.
- These bars can be made ahead of time and stored in the refrigerator for up to a week.
- Feel free to experiment with different citrus fruits for a unique twist on this classic recipe.
