Classic Meyer Lemon Bars with Extra Buttery Shortbread Crust are a beautifully balanced dessert. These bars feature a gorgeous, tangy filling that rests atop a perfectly crisp yet tender buttery shortbread crust. The mellow sweetness of Meyer lemons brings a unique twist that elevates these bars far above the factory-made versions you might find at the bakery. Trust me, once you sink your fork into one, you’ll be transported to a sun-kissed day, the brightness of citrus dancing joyfully on your taste buds.

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 fondly remember the first batch I made on a lazy Sunday afternoon, the warm sun streaming through the kitchen window as I whisked my ingredients together. The aroma wafting through my home was simply heavenly. Meyer Lemon Bars with Extra Buttery Shortbread Crust are not just a delicious treat, but a delightful ode to simple, homemade goodness. Easy to prepare and perfect for sharing, I can’t wait for you to try your hand at these fantastic bars!

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep and a few steps make this a breeze.
Irresistible Flavor: The tangy Meyer lemon filling perfectly complements the sweet, buttery crust.
Eye-Catching Appeal: Their sunny yellow hue will brighten any dessert table.
Flexible Serving: Perfect for snacks, brunches, or a sweet treat after dinner.
Diet-Friendly Options: Substitutions can make this recipe gluten-free with ease.

Ingredients You’ll Need

1 cup all-purpose flour: This forms the base of our buttery crust and keeps things light.
1 tablespoon cornstarch: Optional, but it can help create a softer texture in the crust. You can replace it with more flour if desired.
½ cup powdered sugar: Adds sweetness to the crust while keeping it tender.
Pinch of salt: Enhances all the flavors, so don’t skip it!
½ cup (1 stick) unsalted butter, melted and cooled slightly: Gives that rich buttery flavor essential for the shortbread crust.
½ teaspoon vanilla extract: Optional for added depth in the crust.
½ teaspoon lemon zest: Optional, but it intensifies the lemon flavor in the crust.
3 large eggs, room temperature, whisked: Essential for creating that luscious, custard-like filling.
1¼ cup granulated sugar: Sweetens the lemon filling perfectly without overpowering.
½ cup all-purpose flour: Helps firm up the filling later in the baking process.
1 tablespoon lemon zest: This brings a punch of fresh flavor to the filling.
½ cup fresh lemon juice: The star of the show; fresh juice is key for bright flavor.
¼ teaspoon vanilla extract: Optional but complements the lemon wonderfully.
¼ teaspoon lemon extract: Optional, for a stronger lemon flavor if desired.
Powdered sugar for dusting: A lovely finishing touch for presentation.
Lemon slices for garnish or lemon zest: Adds a beautiful visual element.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat and Prepare: Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper, allowing some to 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, and a pinch of salt. If you’re using it, add the ½ teaspoon lemon zest. Pour in ½ cup melted butter and ½ teaspoon vanilla extract, and stir just until a dough forms. Press this mixture evenly into the prepared pan, pushing about ¾ inch up the sides. Bake for 20-25 minutes or until golden brown. Once done, smell that buttery goodness!
Prepare the Filling: As the crust is baking, you can make the filling. In a separate bowl, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest. Now, add the 3 large whisked eggs, ½ cup fresh lemon juice, and optional ¼ teaspoon vanilla and ¼ teaspoon lemon extract. Whisk until the mixture is smooth, and vibrant.
Insert Filling: Remove the crust from the oven once it is golden brown, and reduce the oven temperature to 325°F. Optionally, poke shallow holes in the warm crust with a fork to help the filling seep in. Pour the lemon filling over the crust, spreading it evenly.
Bake: Place your pan back into the oven and bake for 20-22 minutes, until the filling appears just set and the edges are lightly browned. The center will still have a slight jiggle, but don’t worry—it will firm up as it cools.
Cool and Chill: Set the pan on a wire rack and let it cool down to room temperature. Wrap it up and refrigerate for at least 1-2 hours, or ideally overnight, to fully set.
Slice & Serve: After chilling, run a knife around the edges, lift it out using the parchment paper, and slice them into squares. Dust with powdered sugar and add lemon slices or zest for a beautiful presentation.

Storing & Reheating

To store Meyer Lemon Bars, keep them covered at room temperature for up to 2 days. For longer storage, move them to the refrigerator, where they’ll last up to a week in an airtight container. If you prefer to freeze them, place them in a single layer in a freezer-safe container or wrap in plastic wrap and aluminum foil, keeping them fresh for up to 3 months. To refresh after freezing, let them thaw overnight in the refrigerator before gently warming them in the microwave for 15-20 seconds, just until slightly warmed.

Chef’s Helpful Tips

Watch the Baking Time: Keep an eye on them during the final baking phase. Overbaking can lead to a dry filling.
Room Temperature Eggs: Make sure your eggs are at room temperature to help them blend smoothly into the filling.
Fresh Juice is Key: Always opt for fresh lemon juice for the best flavor. Bottled lemon juice lacks that bright, zesty punch.
Don’t Skip the Zest: Lemon zest significantly enhances the flavor profile, so if you can, use it both in the crust and filling.
Chill for Best Results: Allowing the bars to chill overnight lets the flavors deepen and the texture set perfectly.

Meyer Lemon Bars with Extra Buttery Shortbread Crust are a delightful dessert that perfectly marries tanginess and sweetness. Their vibrant flavor can brighten any occasion, and the ease of preparation makes them a reliable choice. Feel free to experiment with the lemon amounts to suit your personal taste. I can’t wait for you to indulge in this treat!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Certainly! While Meyer lemons offer a sweeter, more floral taste, regular lemons can be substituted. Just keep in mind that the resulting flavor will be a bit more tart and may require a slight adjustment in sugar.

How can I make these bars gluten-free?

You can replace the all-purpose flour with a gluten-free 1:1 baking blend. Be sure to check that the blend you choose includes xanthan gum for better texture.

Can I sweeten these bars with alternatives?

Absolutely! You may experiment with honey or agave. Just note that these will change the texture slightly, and you might need to adjust the overall liquid content in the filling.

How can I enhance the presentation?

To elevate the visual appeal, serve with fresh berries, whipped cream, or top with mint leaves along with the powdered sugar. A little creativity in garnishing can make a delightful difference!

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Dorothy
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 delight with a perfectly buttery shortbread crust and a zesty lemon filling. Simple to prepare, they’re an ideal dessert for gatherings or a sweet treat to enjoy at home.

Ingredients

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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 and prepare an 8×8 inch baking pan with cooking spray or parchment paper.
To make the crust, whisk together flour, sugar, salt, and lemon zest in a bowl. Incorporate melted butter and vanilla, stirring until a dough forms. Press into the bottom of the pan and bake for 20-25 minutes until golden brown.
For the filling, whisk together granulated sugar, flour, and lemon zest in another bowl. Blend in eggs, fresh lemon juice, and any extracts until smooth.
Once the crust is baked, reduce the oven temperature to 325°F and optionally poke shallow holes in the crust with a fork.
Pour the lemon filling over the warm crust and bake for another 20-22 minutes until set and edges just brown.
Let cool on a wire rack at room temperature. Refrigerate for 1-2 hours, or overnight, until fully set.
Slice into bars, dust with powdered sugar, and top with lemon slices or zest before serving.

Notes

For added flavor, be sure to use fresh lemon juice and zest.
Store any leftovers in the refrigerator for up to 3 days.
Ensure the bars are fully chilled for the best texture before cutting.