Meyer lemon bars with extra buttery shortbread crust are a delightful treat that perfectly balance tangy citrus flavor with a rich, crumbly base. These bars are known for their refreshing zing that comes from fresh Meyer lemons, a sweeter, more fragrant variety of lemon. The buttery shortbread crust adds a luxurious texture, providing just the right contrast to the creamy lemon filling. Whether you’re enjoying a sunny afternoon or winding down after dinner, these bars are sure to impress.

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 still remember the first time I made meyer lemon bars. It was a clear spring day, and the blooming citrus trees in my backyard inspired me to whip up something special. Each bite brought a burst of sunshine, perfectly complementing the delicate shortbread that cradled the zesty filling. Easy to prepare and utterly irresistible, this recipe quickly became a favorite among family and friends. I can’t wait for you to discover how delicious and satisfying these bars can be, so roll up your sleeves and let’s get started!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, these bars can be in the oven in no time.
Irresistible Flavor: The combination of sweet Meyer lemons and buttery crust creates an unforgettable taste that will have everyone asking for seconds.
Eye-Catching Appeal: A light dusting of powdered sugar and fresh lemon slices provide a beautiful presentation, perfect for gatherings.
Flexible Serving: These bars shine at any occasion, from casual afternoon snacks to elegant dinner parties.
Diet-Friendly Options: With simple substitutions, these bars can easily be adapted for gluten-free diets.

Ingredients You’ll Need

1 cup all-purpose flour: The backbone of your crust, providing structure; sift it for a lighter texture.
1 tablespoon cornstarch (optional): This creates an extra tender crust. If you omit it, just use an additional tablespoon of flour.
½ cup powdered sugar: Adds sweetness and helps create that soft, melt-in-your-mouth texture.
Pinch of salt: Balances the sweetness and enhances flavor depth.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The rich flavor of butter is essential for a flavorful crust; always use unsalted for better control over salt levels.
½ teaspoon vanilla extract (optional): A touch of vanilla enhances the overall flavor; however, it can be omitted if you want a more lemon-forward taste.
½ teaspoon lemon zest (optional): Extra zest amplifies the lemony essence. Fresh is best, but dried can work in a pinch.
3 large eggs, room temperature, whisked: Provides structure to the filling; bring them to room temperature for better incorporation.
1¼ cup granulated sugar: Sweetens the tartness of the Meyer lemons; adjust it according to your taste preference.
½ cup all-purpose flour: Another layer for the filling, ensuring it sets perfectly.
1 tablespoon lemon zest: For a punch of citrus flavor in the filling; fresh zest will yield the best results.
½ cup fresh lemon juice: The main attraction; freshly squeezed juice is far superior to bottled for taste.
¼ teaspoon vanilla extract (optional): Like in the crust, it adds warmth to the filling without overpowering the lemon flavor.
¼ teaspoon lemon extract (optional): A little extra lemony goodness, but use it carefully as it can easily overpower.
Powdered sugar for dusting: To finish your bars with a sweet touch.
Lemon slices or additional lemon zest: For garnishing, adding an appealing look and a refreshing burst when served.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat the Oven: Set your oven to 350°F (175°C). Prepare your 8×8 inch baking pan by greasing it or lining with parchment paper for easy removal.
Make the Crust: In a medium bowl, whisk together ½ cup powdered sugar, 1 cup all-purpose flour, a pinch of salt, and ½ teaspoon lemon zest (if using). Pour in the slightly cooled ½ cup melted unsalted butter and ½ teaspoon vanilla extract. Stir until a thick dough forms. Press the mixture evenly into the bottom of the prepared pan, pushing it about ¾ inch up the sides. Bake for 20-25 minutes or until the edges are golden brown and the center is set.
Prepare the Filling: In another bowl, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest. Add the whisked eggs, ½ cup fresh lemon juice, ¼ teaspoon vanilla extract, and ¼ teaspoon lemon extract (if using). Mix until smooth and well combined.
Combine and Bake: Remove the crust from the oven once it’s golden, and reduce the oven temperature to 325°F (160°C). Optionally poke shallow holes in the crust with a fork to allow the filling to seep in. Pour the lemon filling over the pre-baked crust, smoothing it out gently.
Final Bake: Bake for an additional 20-22 minutes, or until the filling is just set and the edges are lightly browned. You want it to be firm yet slightly jiggly in the center.
Cool and Chill: Once baked, let the bars cool at room temperature. For best results, refrigerate for 1-2 hours or overnight to allow the flavors to deepen and the filling to firm up.
Serve: Once chilled, slice the bars into squares, dust with powdered sugar, and garnish with lemon slices or additional lemon zest if desired.

Storing & Reheating

To store your Meyer lemon bars, keep them covered at room temperature for up to 2 days, or refrigerate them in an airtight container for up to one week. If you want to save them for longer, freeze the sliced bars in a sealed container for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight. Avoid reheating, as the texture may change; however, if you prefer them warm, you can briefly microwave individual squares for 10-15 seconds.

Chef’s Helpful Tips

Be careful not to overmix the crust dough; overworking it can lead to a tough texture.
Use room temperature eggs for the filling; they incorporate better and create a smoother texture.
Keep an eye on the baking time for the filling; baking too long can result in a rubbery texture.
If you want to enhance the tartness, consider adding a splash of extra lemon juice to the filling.
For a make-ahead option, these bars taste even better the next day, making them perfect for preparing in advance.

Meyer lemon bars with extra buttery shortbread crust are a fantastic combination of sweetness and tartness that’s perfect for any occasion. Not only are they a hit at parties, but they also satisfy that afternoon craving for a vibrant treat. Don’t hesitate to experiment with the zest and juice to adjust the flavor to your liking. The joy of baking, after all, comes with making it your own. Enjoy these decadently refreshing bars, and watch them disappear in no time!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons provide a sweeter and less acidic flavor, you can substitute them with the same amount of regular lemons. Just keep in mind that you might want to reduce the sugar slightly to balance the additional tartness.

How can I make these bars gluten-free?

To make gluten-free Meyer lemon bars, simply substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure that you choose a blend that is suitable for baking to maintain the texture of the crust and filling.

Can I double this recipe?

Yes, you can easily double this recipe! Use a 9×13 inch pan instead, and keep an eye on the baking times. You might need an extra few minutes to fully set the filling when using a larger pan.

How do I know when the filling is done baking?

The filling is done when it has slightly puffed up and the edges appear firm and set, but the center should still be slightly jiggly. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Anna
Prep Time: 20 minutes
Cook Time: 265 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars with Extra Buttery Shortbread Crust offer a delightful balance of sweetness and tanginess. With simple ingredients and easy preparation, they are perfect for gatherings or a sweet treat at home.

Ingredients

Scale

1 cup all purpose flour
1 tablespoon cornstarch (optional, replace with flour if omitting)
½ cup powdered sugar
pinch of salt
½ cup (1 stick) unsalted butter, melted and cooled slightly
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
3 large eggs, room temperature, whisked
1¼ cup granulated sugar
½ cup all purpose flour
1 tablespoon lemon zest
½ cup fresh lemon juice
¼ teaspoon vanilla extract (optional)
¼ teaspoon lemon extract (optional)
powdered sugar for dusting
lemon slices for garnish or lemon zest

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Instructions

Preheat the oven to 350°F. Grease or line an 8×8 inch baking pan with parchment paper or cooking spray.
For the crust, whisk together sugar, flour, salt, and lemon zest in a medium bowl. Add melted butter and vanilla, stirring until a thick dough forms. Press the dough into the prepared pan, about ¾ inch up the sides. Bake for 20-25 minutes until golden brown.
For the filling, whisk together sugar, flour, and lemon zest in a medium bowl. Add the whisked eggs, fresh lemon juice, and extracts, mixing until smooth.
Once the crust is baked, reduce the oven temperature to 325°F. Optionally, poke shallow holes in the crust with a fork. Pour the filling over the crust.
Bake for 20-22 minutes until the filling is just set and the edges are lightly brown.
Let it cool at room temperature, then refrigerate for 1-2 hours or overnight.
Slice, dust with powdered sugar, and serve. Garnish with lemon slices or zest if desired.

Notes

Ensure the eggs are at room temperature for a smooth filling.
For a brighter flavor, use freshly squeezed lemon juice.
These bars can be prepared a day ahead and stored in the refrigerator.