Meyer Lemon Bars

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Meyer lemon bars are a bright taste of summer! With its tart-sweet filling and buttery shortbread crust, the delicious dessert is perfect for picnics or potlucks. This easy, classic lemon bars recipe will be part of your baking repertoire for years to come.

Close up of lemon bars on a plate.

FAQs About Meyer Lemons

You’re probably wondering what is different about a Meyer lemon vs a regular lemon. The difference between the two is easy to discern. A Meyer lemon is a hybrid between a mandarin and a lemon. It has a thinner, deep yellow skin that almost looks like an anemic orange. 

Meyer lemons.

A Meyer lemon yields more juice and tastes sweeter than the Eureka lemon –  the common one you are accustomed to seeing in the grocery store. The Eureka has a thicker skin and is easier to zest, but yields less juice.

When do Meyer lemons ripen?

While we usually think of lemons as “summer” fruits, Meyer lemons reach their peak ripeness during the cooler months, from November through March. While Eurekas are available year round, their season is from late winter to early summer. 

Meyer lemons don’t do well in the cold, so they grow primarily in California. 

Meyer lemon bar in hand.

How to store Meyer lemons

The thicker skinned Eureka lemons will last a long time on the counter, but Meyer lemons don’t seem to last as long. I’m sure it’s because they have thinner skin. When I get more Meyer lemons than I know I’ll be able to use within a week, I prefer to refrigerate them.

Eureka and Meyer lemons cut in half.

Are Meyer lemons better for baking?

With their sweet taste, these lemons work especially well with baked goods and desserts. 

This recipe will work with any kind of lemon juice. But bear in mind that these lemon bars are not quite as sour because Meyer lemon juice is naturally not as acidic. If you prefer a tart lemon bar, you can add less sugar or use the juice of a regular lemon.

For more about using Meyer lemons, check out Everything You Need To Know About Meyer Lemons.

Lemon bars stacked on plate.

Tips For Making This Meyer Lemon Bar Recipe

The ingredient list for this recipe is simple: flour, sugar, eggs, butter, baking powder, salt, and lemon juice. 

Here are some tips for making the perfect Meyer lemon bar: 

Baked crust in a pan lined with parchment paper.
  • Don’t cut the bars right away. Let them cool completely.
  • If you’re not serving them right away, wait until just before serving to dust with powdered sugar. If you plan to freeze the lemon cars, skip the powdered sugar until ready to serve.
  • I like smaller portions, so this recipe, baked in an 8″ x 8″ baking pan, yields 16 bars. You can, of course, make larger servings.
  • Garnish with very thin wedges of Meyer lemon if desired.
Lemon bars on cutting board, dusted with confectioners sugar.

How Do You Store Lemon Bars?

Meyer lemon bars will last several hours out of the fridge, making them perfect for picnics or potlucks. If you’re not serving or eating them until the next day, it’s best to refrigerate them.

Meyer Lemon Bars on stand.

You can also freeze lemon bars and they will keep for 3-4 months. The best way to freeze them is to cut them into squares and place them on a baking sheet. Freeze for one hour, then wrap each bar tightly in plastic wrap and place them all in a freezer bag. 

Close up of lemon bars stacked on a plate.

Love lemon? This Lemon Posset is one of the easiest desserts ever! Lemon is also the main ingredient in this Zucchini Ribbon Salad with Feta and this Lemon Roasted Chicken.

This post was originally posted on January 31, 2012, and has been updated to contain nutritional information. 

lemon bars on cutting board

Meyer Lemon Bars

Cynthia
Meyer lemon bars are a bright taste of summer! With its tart-sweet filling and buttery shortbread crust, the delicious dessert is perfect for picnics, potlucks, or any time!
4.99 from 97 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 155 kcal

Ingredients
 
 

Crust

Filling

Instructions
 

  • Pre-heat oven to 350 degrees F. Grease or line pan an 8"X 8" glass baking dish with parchment.
  • Cream butter and powdered sugar together until light and fluffy. Add flour, and mix just until blended. Pat into baking dish. Bake at 350* for 20 minutes or until barely golden
  • In the same mixing bowl, blend filling ingredients together. 
  • Pour onto baked crust and return to oven for an additional 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. The bars will continue to set after removing from oven. Cool completely. Cut into squares and dust with powdered sugar just before serving. Garnish with very thin slices of Meyer lemon wedges.
  • (To double batch, bake in a 13″X 9″ pan)

Nutrition

Serving: 1barCalories: 155kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 9mgPotassium: 37mgFiber: 0.3gSugar: 16gVitamin A: 207IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!

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133 Comments

  1. 5 stars
    Just what I’ve been looking for in a lemon bar:
    Small batch
    Easy
    No messing with lemon zest
    Perfect ratio of buttery crust to filling
    Bright, tart Meyer Lemon curd
    I’m short, Perfect. My search is over

  2. 5 stars
    This recipe was great! I tried several other recipes and had issues with the cookie crust dissolving into the lemon. This recipe was flawless.

  3. 5 stars
    These Meyer lemon bars look absolutely divine! I remember making a batch with my grandma last summer, and they were such a hit at our family picnic. The sweetness of the Meyer lemons balanced the tartness just right. Your close-up pictures really capture the essence of this delicious dessert!

  4. 5 stars
    These Meyer Lemon Bars look incredibly scrumptious! The combination of tart-sweet filling and buttery shortbread crust evokes a delightful summertime sensation. I remember having a Meyer lemon tree in my backyard as a kid and using the lemons to make lemonade with my friends. We always loved how sweet and juicy they were compared to regular lemons.

  5. 5 stars
    These Meyer Lemon Bars look absolutely divine! The combination of the tart-sweet filling and the buttery shortbread crust has me drooling. I can imagine myself enjoying these at a sunny picnic, savoring the refreshing flavors and feeling the warmth of summer. I’ll definitely be adding this recipe to my baking repertoire for those special occasions.

  6. 5 stars
    Meyer Lemon bars are delicious and refreshing! A perfect treat or end to a meal. My family gave a thumbs up to this recipe.

  7. 5 stars
    The Meyer Lemon Bars sound absolutely mouthwatering. I can almost taste the bright and tangy flavor of the Meyer lemons, perfectly balanced by the buttery sweetness of the shortbread crust. I remember when I visited California and had the chance to pick fresh Meyer lemons from a friend’s tree, and these bars take me right back to that sunny day.

  8. 5 stars
    Oh, Cynthia’s Meyer lemon bars bring back fond memories of summer days at my grandma’s. She had a secret grove of Meyer lemons, and we’d whip up something similar on warm afternoons. These look just as mouthwatering and take me right back to those treasured moments.

  9. I had left over Meyer Lemons so decided the try this. baked at 350 and the top of the lemon curd turned light brown. Maybe my oven is out of whack but you def need to watch them. They tasted great just didn’t look too nice.

  10. Hi! Super yummy recipe! This is the second time I’m making them! The serving size says 1g and that’s 16g of sugar so if I have a bar that weighs 20g am I having 320g of sugar? Or is the serving size incorrect?

    1. Hi jordyn,
      Thanks for brining it to my attention. The recipe card automatically defaults to “gr” if I forget to choose “serving”, “bar” or “piece”. I’ve added bar to the recipe card, but the nutritional info would be the same.
      Cynthia

  11. 4 stars
    I am kicking myself for not checking your site before making lemon bars today with a different recipe, yours is spot on with hints, and better directions. I have some more lemons so this will be made ASAP and I am positive that it will be a delicious success. Looking forward to exploring the upgraded site, and making my first stop when looking for some new ideas for our food adventures. Also please enter me into the gift card giveaway.

  12. Oh my gosh! I am making these and freezing them, or not freezing them! Excellent smaller batch recipe! ENTER

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