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
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs beaten
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- juice of one medium Meyer lemon
- Grease or line pan with parchment. Cream butter and 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)