A sunny bite of tangy sweetness awaits you with these Meyer Lemon Bars with Extra Buttery Shortbread Crust! The smooth filling, enlivened by the light citrus note of Meyer lemons, is perfectly complemented by a crust that is delightfully rich. Think of that blissful balance between the tartness of fresh lemon juice and the buttery goodness of a shortbread base. It’s a dessert that’s not only easy to make but also impressively elegant, making it a crowd-pleaser whether you’re hosting a gathering or indulging on a cozy afternoon at home.

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 rainy Sunday afternoon, and I longed for a treat that could brighten up the day. With just a handful of ingredients, I transformed sour lemons into creamy, zesty bars, topped with a dusting of powdered sugar that glistened like morning dew. The joy on my family’s faces as they savored every bite was a sweet reminder of the magic that can happen in the kitchen. If you’re looking for a refreshing dessert that isn’t overly complicated, look no further! Trust me, you’ll want to add this recipe to your regular rotation.

Why You’ll Love This Recipe

Simple & Quick: Prep time is just 20 minutes, making these bars a breeze to whip up!
Irresistible Flavor: Each bite is bursting with tangy lemon flavor, perfectly sweetened and utterly delicious.
Eye-Catching Appeal: The gorgeous lemon zest and powdered sugar make for a stunning presentation.
Flexible Serving: Enjoy them as a light dessert after dinner, a refreshing afternoon snack, or even as a delightful breakfast treat alongside your coffee.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using your favorite gluten-free flour.

Ingredients You’ll Need

1 cup all-purpose flour: This forms the base of your buttery crust and gives it a delightful crumb.
1 tablespoon cornstarch: This is optional but helps create a slightly lighter texture in the crust; if omitted, use an extra tablespoon of flour.
½ cup powdered sugar: Sweetens the crust and adds a delicate texture.
Pinch of salt: Enhances all the flavors in your recipe.
½ cup (1 stick) unsalted butter, melted and cooled slightly: Adds richness and helps bind the crust together perfectly.
½ teaspoon vanilla extract: Optional but adds delicious depth to the crust.
½ teaspoon lemon zest: Brings extra lemon flavor to the crust (optional but recommended).
3 large eggs, room temperature, whisked: These will give your filling structure and richness.
1¼ cup granulated sugar: Sweetens the filling, balancing the tartness of the lemons.
½ cup all-purpose flour: This will help thicken your filling, ensuring it sets up just right.
1 tablespoon lemon zest: More zing from the lemons (freshly grated for the best flavor!).
½ cup fresh lemon juice: The star of the show, providing that vital citrus punch.
¼ teaspoon vanilla extract (optional): Can round out the filling’s flavor.
¼ teaspoon lemon extract (optional): For an extra citrusy kick if desired.
Powdered sugar for dusting: A light sprinkle on top just before serving adds a beautiful finish.
Lemon slices for garnish or lemon zest: Perfect for adding a pop of color and additional lemon flavor.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat your oven: Set it to 350°F and prepare an 8×8 square baking pan by greasing it or lining it with parchment paper.
Prepare 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. Add in the melted and cooled butter along with ½ teaspoon vanilla extract and mix until it forms a thick dough.
Press the dough: Firmly and evenly distribute the mixture into the bottom of your prepared pan. Push it about ¾ inch up the sides to create a nice lip. Bake for 20-25 minutes, or until the edges are lightly golden and fragrant.
Prepare the filling: While the crust is baking, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest in a medium bowl. In a separate bowl, whisk the 3 large eggs, then add the ½ cup fresh lemon juice along with any extracts you’re using, mixing until smooth.
Combine and fill: Once the crust is done, remove it from the oven and reduce the heat to 325°F. Optionally, poke shallow holes all over the warm crust with a fork. Pour the lemon filling over the crust and return it to the oven. Bake for another 20-22 minutes until the filling is just set and the edges look lightly browned.
Cool and chill: Allow the lemon bars to cool at room temperature before wrapping them up and refrigerating for 1-2 hours or overnight until firm.
Slice and serve: Once fully chilled and set, run a knife around the edges to loosen the bars. Slice them into squares and dust with powdered sugar right before serving. Garnish with lemon slices or lemon zest for extra appeal.

Storing & Reheating

To keep your Meyer Lemon Bars fresh, store them in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate them for up to a week. If you make a big batch, feel free to freeze them! Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months, though the texture may change slightly when thawed. To enjoy them again, simply let them warm up at room temperature or pop them in the microwave for about 15 seconds!

Chef’s Helpful Tips

Make sure your eggs are at room temperature for a smoother filling and better consistency.
Watch the baking closely; these bars are done when the edges are just set and the center has a slight jiggle.
Use a fork to poke holes in your crust to ensure the filling doesn’t create any bubbles and isn’t overly thick at the base.
Experiment with additional lemon zest in both the crust and filling to amp up the flavor – your taste buds will thank you!
For added flavor, consider mixing in a little bit of fresh herbs like rosemary or thyme in the crust for an intriguing twist.

These Meyer Lemon Bars with Extra Buttery Shortbread Crust are not just a treat but a sweet memory waiting to happen. With their perfect balance of tartness and buttery goodness, they invite you to experiment and make them your own. Whether you’re putting together a family gathering, a casual afternoon visit with a friend, or simply indulging in a quiet moment with your favorite book, these bars are bound to brighten your day. So, gather your ingredients and get baking – it’s time to create something delightful!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons provide a sweeter, less acidic flavor, regular lemons can be used for a more traditional lemon bar taste. Keep in mind that you might want to adjust the sugar level slightly, as regular lemons are more tart.

How do I know when my lemon bars are done baking?

Your lemon bars are ready to come out of the oven when the edges are lightly browned and the filling is just set with a bit of a jiggle in the center. If a toothpick is inserted, it should come out mostly clean with a few moist crumbs attached.

Can I make these lemon bars gluten-free?

Yes, you can! Substitute the all-purpose flour in the crust and filling with a gluten-free 1:1 baking flour. The flavor and texture will remain deliciously similar!

How long can I store Meyer Lemon Bars?

These bars can be stored at room temperature for about 3 days or refrigerated for up to a week. If you plan to keep them longer, freeze them for up to 3 months, being sure to wrap them well to prevent freezer burn.

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Peter
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 blend of tart and sweet flavors with a buttery base that’s simple to prepare. Perfect for gatherings or a cozy night in, these bars are a must-try for any dessert lover!

Ingredients

Scale

1 cup all purpose flour
1 tablespoon cornstarch
½ cup powdered sugar
pinch of salt
½ cup (1 stick) unsalted butter, melted and cooled slightly
½ teaspoon vanilla extract
½ teaspoon lemon zest
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
¼ teaspoon lemon extract
powdered sugar for dusting
lemon slices for garnish or lemon zest

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Instructions

Preheat the oven to 350°F and prepare an 8×8 square baking pan with parchment paper or cooking spray.
To make the crust, whisk together sugar, flour, salt, and lemon zest in a medium bowl. Add the melted butter and vanilla, stirring until a thick dough forms.
Press the dough evenly and firmly into the bottom of the prepared pan, creating a lip along the sides, and then bake for 20-25 minutes until the edges are browned.
While the crust bakes, prepare the filling by whisking sugar, flour, and lemon zest in a medium bowl. In a separate bowl, whisk the eggs, then incorporate lemon juice and any extracts if using, mixing until smooth.
Once the crust is out of the oven, reduce the temperature to 325°F. Optionally, poke shallow holes in the warm crust with a fork.
Pour the lemon filling evenly over the cooked crust and bake for an additional 20-22 minutes until the filling is set and slightly browning at the edges.
Let the lemon bars cool to room temperature, then refrigerate for 1-2 hours or overnight until fully set.
Run a knife around the edges, slice the bars, and serve dusted with powdered sugar and garnished with lemon slices or zest.

Notes

For a richer flavor, add more lemon zest to the filling.
Allow the bars to cool completely before slicing for cleaner cuts.
Store in the refrigerator for up to a week for best freshness.