Meyer Lemon Bars Recipe
Bright, Sweet & Tangy Dessert
If you love desserts that balance sweet, tangy, and buttery goodness, these Meyer Lemon Bars are about to become your new favorite treat. Made with a tender shortbread crust and a silky Meyer lemon filling, they’re perfect for summer cookouts, or anytime you’re craving a refreshing citrus dessert.
Meyer Lemon Bars
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- ¾ cup granulated sugar
- 2 eggs
- ¼ cup Meyer lemon juice Regular lemons are fine too
- 1 tbsp lemon zest
- 2 tbsp baking powder
- Powdered sugar for dusting
Instructions
- Mix flour, butter, and powdered sugar for the crust. Press into an 8×8” pan & bake at 350°F for 15 mins.
- Whisk eggs, sugar, lemon juice, zest, and flour. Pour over warm crust.
- Bake at 325°F for 20 mins or until set. Cool completely.
- Dust with powdered sugar, slice, and enjoy!
Tips for Perfect Meyer Lemon Bars
- Use fresh lemons – Bottled juice won’t give you that bold citrus flavor.
- Zest first, then juice – It’s easier to zest whole lemons.
- Chill before slicing – Cold bars cut cleaner and hold their shape better.
- Try different toppings – Add a drizzle of white chocolate or a sprinkle of coconut.
No Meyer Lemons? No Problem!
If you can’t find Meyer lemons, don’t worry—this recipe is flexible:
- Regular lemons – Use the same amount of juice and zest. The flavor will be more tart, so you may want to add an extra tablespoon of sugar to balance it out.
- Bottled lemon juice – Fresh is always best, but in a pinch you can use bottled juice. Just skip the zest (since you won’t have any) and consider adding a teaspoon of vanilla extract to round out the flavor.
The key is keeping that sweet-tangy balance—so taste as you go and adjust the sugar slightly if needed.
💛 If you try these Meyer Lemon Bars, leave a comment below and let me know how they turned out!
