Classic Meyer Lemon Bars with Extra Buttery Shortbread Crust are a perfect way to indulge in the bright, zesty flavor of Meyer lemons paired with a luscious filling on a buttery shortbread crust. Each bite combines the sweetness and tartness of fresh lemons, offering a delightful contrast that makes your taste buds dance. It’s like sunshine on a plate! If you’ve ever found yourself craving a refreshing dessert, these bars are sure to satisfy that need for vibrant citrusy goodness.

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 remember the first time I made Meyer lemon bars; it was during one of those long summer afternoons where the heat was too much, and all I wanted was something cool and sweet. My first experience with this recipe had everyone raving, and it’s effortless to see why. With their easy prep time and budget-friendly ingredients, these bars are perfect for gatherings, picnics, or an afternoon treat at home. I can’t wait for you to try these Meyer Lemon Bars with Extra Buttery Shortbread Crust!

Why You’ll Love This Recipe

Simple & Quick: These Meyer lemon bars take just 20 minutes of prep and bake to perfection in a little over an hour!
Irresistible Flavor: Enjoy a harmonious balance of sweet and tart flavors with a creamy filling on a rich, buttery base.
Eye-Catching Appeal: The sunny yellow filling topped with a dusting of powdered sugar is an impressive treat that looks as good as it tastes!
Flexible Serving: Great for any occasion, whether it’s a casual get-together, a party, or simply a delightful snack during your coffee break.
Diet-Friendly Options: Feel free to modify them; use gluten-free flour for those with dietary restrictions and still enjoy this delicious treat.

Ingredients You’ll Need

1 cup all-purpose flour: This forms the base of your buttery shortbread crust. For a gluten-free option, use almond flour.
1 tablespoon cornstarch (optional): This helps to create a tender texture in the crust. If you’re omitting it, just replace with additional flour.
½ cup powdered sugar: Adds sweetness to the crust and helps it to maintain a fine texture.
Pinch of salt: Enhances the flavors, balancing out the sweetness.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The star of your shortbread crust, it contributes richness and flavor. Make sure it’s unsalted to control the saltiness.
½ teaspoon vanilla extract (optional): Adds warmth and complexity to the flavor, though it’s not strictly necessary.
½ teaspoon lemon zest (optional): This will boost the lemon flavor in the crust, giving a little extra zing.
3 large eggs, room temperature, whisked: Provide structure and richness to the filling, so make sure they’re at room temperature for best results.
1¼ cup granulated sugar: Provides sweetness to the lemon filling—feel free to adjust based on your taste preference.
½ cup all-purpose flour: Helps bind the filling together, preventing it from being too runny.
1 tablespoon lemon zest: Fresh zest will amplify the lemon flavor. A microplane works great for this!
½ cup fresh lemon juice: The key player for creating that tangy filling; fresh juice tastes best!
¼ teaspoon vanilla extract (optional): Again, this adds great depth to the flavor.
¼ teaspoon lemon extract (optional): A small amount can intensify the lemon flavor, though optional.
Powdered sugar for dusting: Adds a touch of sweetness on top.
Lemon slices for garnish or lemon zest: These provide a beautiful presentation.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat the oven: Start by setting your oven to 350°F. Prepare an 8×8 inch baking pan by greasing it or lining it 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 you’re using it. Pour in the ½ cup melted unsalted butter and ½ teaspoon vanilla extract if desired; stir everything together until a thick dough forms.
Press the dough: Firmly press the dough into the bottom of the prepared pan, pushing it up about ¾ inch along the edges to create a slight lip. Bake the crust for 20-25 minutes, or until it’s lightly golden around the edges.
Prepare the filling: In another bowl, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest. Gradually add in the 3 whisked large eggs, ½ cup fresh lemon juice, and any extracts that you’ve chosen. Whisk until smooth and combined.
Lower the oven temperature: Once your crust has finished baking, take it out of the oven and reduce the temperature to 325°F. Optionally, poke a few shallow holes in the hot crust using a fork to let the filling seep in.
Bake the filling: Carefully pour the lemon filling over the warm crust, and return the pan to the oven. Bake for 20-22 minutes or until the center is just set but still slightly wobbly and the edges turn golden.
Cool and chill: Once baked, cool the bars on a wire rack at room temperature. Wrap them in plastic wrap and refrigerate for at least 1-2 hours or overnight for the best flavor and texture.
Slice and serve: Once chilled, slice them into squares, dust with powdered sugar, and garnish with either lemon slices or additional lemon zest for an extra pop of color before serving.

Storing & Reheating

Store any leftover Meyer lemon bars in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to a week. They also freeze well—just wrap them tightly in plastic wrap and then in aluminum foil for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight or on the counter for a couple of hours. While reheating isn’t necessary, if you prefer them warm, pop them in the oven at 300°F for about 10 minutes. Keep in mind that texture or flavor might change slightly when stored, but a fresh dusting of powdered sugar can work wonders!

Chef’s Helpful Tips

Avoid overmixing: When making the crust, mix just until combined. Overworking it can create a tough texture.
Use fresh lemons: Fresh lemon juice and zest elevate the flavor significantly compared to bottled options.
Check for doneness: The filling should be set with a slight jiggle in the center. Overbaking will result in a rubbery texture.
Bake for the perfect crust: Your crust should turn a lovely golden brown; it adds flavor and texture.
Cool before cutting: They taste best when chilled, and allowing them to cool and set in the fridge helps with clean slices.

A treat like Meyer lemon bars, with their zesty filling and rich crust, is a delight everyone can appreciate. You get a bright burst of citrus that feels refreshing, light, and sweet all at once. Besides the delightful taste and easy preparation, I hope it inspires creativity in your kitchen as you possibly experiment with unique garnishes or variations.

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

While traditional lemons can be used, Meyer lemons have a sweeter and less acidic flavor. If you opt for regular lemons, adjust the sugar slightly to maintain balance.

How can I make these bars gluten-free?

You can substitute all-purpose flour with a gluten-free 1:1 baking blend, or almond flour for a lighter texture. This ensures that everyone can enjoy these delicious bars without compromising on flavor!

How do I store leftover bars?

Keep them in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness. For longer storage, wrap and freeze for up to 3 months.

Can I add additional flavors to the filling?

Absolutely! You can try incorporating a hint of raspberry puree or a splash of coconut milk for a delicious twist on classic Meyer lemon bars. Just be mindful of the liquid content!

Now that you’re armed with a fantastic recipe and some helpful tips, it’s time to get baking! Whether you share your Meyer Lemon Bars with family or savor them all to yourself, enjoy every bright and buttery bite!

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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 & Appetizers
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars with Extra Buttery Shortbread Crust are a delightful treat, showcasing zesty lemon flavor and a tender crust. The simple prep and fresh ingredients make this dessert an excellent choice for any gathering.

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. Stir in melted butter and vanilla until a thick dough forms.
Press the dough into the prepared pan, creating a lip by going about ¾ inch up the sides. Bake for 20-25 minutes until golden brown around the edges.
To make the filling, whisk together sugar, flour, and lemon zest. Add whisked eggs, lemon juice, and extracts, mixing until smooth.
Remove the crust from the oven and reduce the temperature to 325°F. Poke shallow holes in the crust with a fork if desired.
Pour the filling over the warm crust and bake for 20-22 minutes until just set and edges are brown.
Cool the bars on a wire rack at room temperature, then wrap and refrigerate for 1-2 hours or overnight.
Slice the bars, serve chilled or at room temperature, and dust with powdered sugar. Garnish with lemon slices or zest.

Notes

For best results, use fresh lemon juice for a vibrant flavor.
Refrigerate the bars overnight for enhanced taste and texture.
These bars can be stored in the refrigerator for up to 5 days.