Meyer lemon bars are a taste of summer, enjoyable any time of the year!
This recipe comes to me from my friend, Amy. She’s been making Meyer lemon bars for our summertime concerts in the park for a long time. Everyone contributes, and I often bring my Notting Hill Brownies or Pasta Salad. Amy brings her famous lemon bars! (This post contains affiliate links) This post was originally posted on January 31, 2012.
As long as we’ve known her, the girls have been calling her, “Lemon Bar Amy”, because of her delicious Meyer lemon Bars.
When Spencer and I moved into our first house in Pasadena, 18 years ago, we had several fruit trees, including this odd lemon-orange kind of tree. I had really wanted a grocery store lemon tree, with firm skinned lemons for zesting. I soon found out what we had was a Meyer lemon tree, instead of the Eureka, “grocery store”, variety.
A few years ago, the Meyer lemon craze took off and people back East were paying ridiculous amounts of money for a single lemon. I got so used to the super juicy, sweet Meyer, that when we moved to this house 11 years ago, I had to plant a Meyer lemon tree, even though we already had a huge Eureka lemon tree.
The difference between the two is easy to discern. A Meyer lemon has thinner, deep yellow skin, that almost looks like an anemic orange. Its juice is sweeter and yields more juice. A Eureka is more common lemon, easier to zest, with thicker skin. It’s more tart and yields less juice. I think it’s also much prettier!
I’m not sure why lemons are associated with summertime, because most citrus is in season during the winter. I just leave the lemons on the trees and just pick as needed. Since the Meyer tree is younger, it’s not as prolific as the more mature Eureka, so when it’s Meyer season, I try to take advantage of them!
Meyer lemon bars are a perfect use for the deliciously sweet Meyers.
Some of the items used in this post are available here for your convenience, at no cost to you.
Meyer Lemon Bars
Ingredients
Crust
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup butter
Filling
- 1 cup granulated sugar
- 2 eggs beaten
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1 Meyer lemon juiced
Instructions
- Grease or line pan with parchment. Cream butter and powdered sugar together. Add flour, mix just until blended. Pat into a 8"X 8" pan. Bake at 350* for 20 minutes or until barely golden
- Blend filling ingredients together.
- Pour onto baked crust and return to oven for an additional 20 to 25 minutes at 350*, or until a toothpick inserted in the middle comes out clean. Cool completely. Cut into squares and dust with powdered sugar.
- (To double batch, bake in a 13"X 9" pan)
Amy says
Wow! I’m honored! I’ve never see my lemon bars looking so beautiful…thank you for the tribute. I’ll have to try making them with the meyer lemons!
Cynthia says
You’re welcome! I have to say the Meyer version edged out the Eureka version by a nose in a side by side taste test!
Barb sefton says
Am I to assume that the one cup of flour is also creamed together with sugar and butter to make the crust?
Cynthia says
Yes! Recipe ammended!
Melissa @Red, White and Blueberries says
I LOVE meyer lemons! Thanks for dropping these by the Favorite Things party!
Johmmie Jenkins says
I MUST try the lemon bars. They sound so easy!
Cynthia says
@Johmmie, They are easy! Let me know how they turn out!
Tina Corbin says
It would be great to know a measurement for the lemon juice. Could you measure the amount of juice you get out of a medium Meyers lemon because I think mine are large and wouldn’t know how much to add to equal a medium.
Cynthia says
I will do that asap! I’m in the middle of a kitchen remodel and have no access to an oven at the moment. Thank you!
Cynthia says
right now I”m in the middle of a kitchen remodel and do not have access to my oven, but I will soon!
Del's cooking twist says
I love lemon and these lemon bars look really good. I’ve got to try the recipe!
Cynthia says
they are tasty! do you have a lemon tree?
Megan Keno {Country Cleaver} says
Absolutely love lemon – these look great!
Cynthia says
Thanks Megan! Everyone seems to love lemon bars!
Steph @ Steph in Thyme says
I would love to have a lemon tree in my yard – how glorious!
Cynthia says
definitely an advantage to living in southern california steph!
cristina says
I’m with you about not understanding why citrus is associated w/summer when their harvest season is in the winter. I didn’t realize it until I had my own citrus trees (also happily have both a Eureka and Meyers). This is a tasty recipe and makes good use of a Meyers! 😉
Cynthia says
when you grown your own fruits and veggies, you definitely have a different perspective. It drives me crazy when my husband buys tomatoes in the winter…I’d just rather not eat one then have an out of season tomato.
Carol Borchardt says
Lemon bars are one of my absolute favorites! So pretty, so easy and I love the idea of using Meyer lemons!
Cynthia says
carol, either lemon works great…meyers are just a bit sweeter.
Kimberly @ The Daring Gourmet says
Lemon bars were a childhood favorite and still are today. I’ve never made them with Meyer lemons but I can only imagine how heavenly they would be – I’m going to have to try it for sure!
Cynthia says
Kimberly, I’m fortunate enough to have both meyer and eureka trees! Both citrus have their advantages in flavor, depending on your mood!
Christy @ Confessions of a Culinary Diva says
Lemon bars are one of my favorites, so fresh and tart. My mouth is watering thinking about these!
Cynthia says
Christy, they are a great little bite!
Brandie @ HomeCookingMemories says
One of my kiddos have been asking for lemon bars for a while now, so this is perfect timing! Look wonderful and I really like that this is for an 8×8″ pan size too.
Cynthia says
yes, I don’t like to make too much dessert sometimes, because I’ll tend to eat it! This is perfect size for a small group!
Dorothy at Shockingly Delicious says
Classicly wonderful!
Cynthia says
Yes, lemon bars are a classic recipe!
Brandon @ Kitchen Konfidence says
Mmmm, I love meyer lemon anything, so I know I would love these. Beautiful!!
Cynthia says
I’m fortunate to have both a meyer and eureka…the best of both worlds!
Taylor Kiser says
These look perfectly delicious! Wish I had a couple of these right now!
Cynthia says
haha! Me too Taylor!
Jessica @ A Kitchen Addiction says
Lemon bars are a favorite around here! These bars would disappear in no time!
Cynthia says
Yes! They disappear quickly here too!
Patricia @ Grab a Plate says
I don’t think I’d survive without my backyard lemon tree! Been thinking of something to make with them, so your lovely recipe came at just the right time 🙂 Very nice!
Cynthia says
Thank you Patricia! I know what you mean! We’re so lucky to live in Southern California with our wonderful produce!
ruth copeland says
Why do you line the container w parchment paper AFTER the crust has been baked..see #2
Cynthia says
good catch. I recently changed recipe programs. You are correct, line it before! Amended. Thank you.
nannyjt says
wondering if anybody has used graham cracker crust in place of the original to make a more fibrous texture. I think baking crust and then putting liquid over it to 2nd bake tends to make crust mushy and not appetizing.
Cynthia says
It’s definitely not mushy…In fact, prebaking does just the opposite. It keeps the crust from getting soggy.
Ivy says
Hi. I live in Hawaii and been having a hard time finding good lemons. They usually don’t have very much juice. If using concentrate? How much would I have to use for a double recipe? REALLY LOVE LEMON BARS…
Cynthia says
I am not sure. I’ve never used a lemon concentrate before. Are you talking about the bottled kind? I’ve actually never used it before as we have a lemon tree. I’ll bet the bottle will give quantities for real to bottled lemon juice.
Salman Khan says
Lemon Meyer making with the guidance of your providing is really easy & really I make for my family members.
CorelDraw X5 Crack
Cynthia says
awesome! Thanks for writing.
Nancy Rossini says
I found the crust to be too dry, crumbly & wouldn’t hold together unlike lemon bars I’ve made in the past. After checking the recipe I usually use, the powdered sugar was half of what you called for. Why use more sugar if you don’t have to is my motto. It also did not have flour in the filling (which I can taste). The filling was runny too. Sorry, I wanted to like these, but will go back to my old recipe.
Cynthia says
Hi Nancy, so sorry they did not work for you. I’ve been making them for years using this friend’s recipe and they’ve always turned out! Powdered sugar has corn starch in it, which could be why your filling was too runny! I am totally on team “less sugar”, you can also substitute swerve powdered sugar if you are really watching your sugar intake.
Lana says
The powered sugar goes into the crust or filling? I’m a little confused.
Cynthia says
Hi Lana,
I’ve gone ahead and separated the crust and the filling. The powdered sugar is for the crust. Let me know if it makes more sense now. Thank you,
Cynthia
Lana says
Thanks for the clarification and the quick response. I made it the other way cause I’m so used to mixing granulated sugar with butter but wanna do it again the right way, to see the difference, even though the first time was pretty delicious! Thank you!
Cynthia says
Hi Lana,
Sorry for the confusion. Your question made me go back and clarify for others as well. I also updated the nutritional information. Thank you! Cynthia
Bendetta says
Hi,
I just wanted to stop by and say I tried the recipe because it called for Meyer Lemons and is NEVER heard or seen an orange lemon before so I was delighted when I saw a recipe for it. I must agree with Nancy though. My bars were running after I baked fir 25 minutes so I returned to over another 10 minutes and they still were too soft in texture. So I then returned them for another 35 and they were perfect (thickly gelled looking) in texture. I’m wondering if this might be due to my glass container. . . Not sure
I can hardly wait to try these as I’ve always loved lemon bars and now I can make them myself. I’m going to experiment with later, if all goes well with these and make them gluten free!
Thanks for the recipe!
Bendetta says
Hi,
I just wanted to stop by and say I tried the recipe because it called for Meyer Lemons and I’d NEVER heard of or seen an orange-lemon before at the grocers and decided to pickup one. So I was delighted when I actually saw a recipe for it. I must agree with Nancy though. My bars were runny after I baked for the first 25 minutes so I returned to over for another 10 minutes and they were still too soft and hadn’t set. But I hadn’t realized this until having let them set out for almost half an hour to 45 minutes. So I then returned them to the oven for another 35 minutes and they were perfect inside (thickly gelled) in texture. I’m wondering though, if this was due to me using a glass container. . . not sure.
I first had written 9/26 that I could hardly wait to try these as I’ve always loved lemon bars and now I can make them myself. But it’s now 9/27 and I have tried them and they are really delicious. My edges are super dry but I’m thinking that’s because of all the cooking but it still has a wonderful buttery taste.
I’m going to experiment with the recipe later since this went very well and try making some gluten-free. I’m sure I can with some tweaking (using gluten-free flour in place of regular flour).
Thanks for the recipe!
Cynthia says
Hmm Bendetta, I’m not sure. I’ve made these dozens of times and used that baking time/temp. I’ve never had to bake them that much longer though. The only thing I can think of is that I didn’t write specifically how MUCH meyer lemon juice to use.
I will troubleshoot them again and measure out the juice. Hope that helps. And YES! I’d need to make a gluten free version!