Meyer Lemon Bars
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Meyer lemon bars are a bright taste of summer! With a sweet and tangy filling and buttery shortbread crust, these delicious bars are perfect for picnics or potlucks. This recipe was passed down to me many years ago from Amy V. She’d bring her homemade lemon bars every week to summer concerts in the park. My girls gave her the nickname “Lemon Bar Amy”. (This post was originally posted on January 31, 2012)
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 orange and a lemon. It has a thinner, deep yellow skin that almost looks like an anemic orange.
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.
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.
Are Meyer lemons better for baking?
With their sweeter taste, these lemons work especially well in baked goods and desserts.
This recipe will work with any kind of fresh 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. Whatever you do, do not substitute bottled lemon juice!
For more about using Meyer lemons, check out Everything You Need To Know About Meyer Lemons.
Ingredients for Meyer lemon bars
Crust
- all-purpose flour
- confectioners’ sugar
- unsalted butter room temperature
- kosher salt (omit if using salted butter)
Lemon filling
- granulated sugar
- 3 whole eggs
- all-purpose flour
- baking powder
- 3 large Meyer lemons (regular lemons can be substituted if you can’t find Meyer lemons)
- 1/4 teaspoon kosher salt
How to make lemon bars
- Pre-heat oven to 350 degrees F. Grease or line pan an 8″X 8″ glass pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and powdered sugar together until light and fluffy. Add flour, and mix just until blended. Pat or press dough into bottom of the pan.
- Using a Bake at 350 degrees F. for 15-20 minutes or until barely golden.
- While the crust bakes, Make the filling In the same mixing bowl; blend sugar, eggs, flour, baking powder, and lemon juice together just until blended.
- Pour filling 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)
Tips for making this 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:
- Make sure all the ingredients are room temperature. This is a good rule in general when baking.
- Weigh your ingredients. A baking scale is very inexpensive and will guarantee success.
- When juicing the lemons, an electric juicer is nice, but a little hand held juicer works just as well and is very inexpensive.
- Line the glass baking dish with parchment paper. When the bars are done, you can easily lift them out for cutting.
- Pre-bake the shortbread crust just until barely golden.
- Tap or rap baking dish with filling to remove any air bubbles.
- Don’t cut the bars right away. Let them cool 1-2 hours on a wire rack before cutting.
- If you’re not serving them right away, wait until just before serving to top them with a dusting of confectioner 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.
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 in an airtight container.
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.
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Meyer Lemon Bars
Ingredients
Crust
- 1 cup all-purpose flour (4.5 ounces)
- 1/2 cup powdered sugar (2.3 ounces)
- 1/2 cup unsalted butter room temperature
- 1/4 teaspoon kosher salt (omit if using salted butter)
Filling
- 1 cup granulated sugar (7 ounces)
- 3 large eggs room temperature, beaten
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup Meyer lemon juice, about 3 large
- 1/4 teaspoon kosher salt
Instructions
- Pre-heat oven to 350 degrees F. Grease or line pan an 8"X 8" glass baking dish with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and powdered sugar together until light and fluffy. Add flour, and mix just until blended. Pat or press dough into bottom of the pan. Bake at 350 degrees F. for 15-20 minutes or until barely golden
- While the crust bakes, Make the filling In the same mixing bowl; blend sugar, eggs, flour, baking powder, and lemon juice together just until blended.
- Pour filling 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)
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!
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!
Am I to assume that the one cup of flour is also creamed together with sugar and butter to make the crust?
Yes! Recipe ammended!
I LOVE meyer lemons! Thanks for dropping these by the Favorite Things party!
I MUST try the lemon bars. They sound so easy!
@Johmmie, They are easy! Let me know how they turn out!
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.
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!
right now I”m in the middle of a kitchen remodel and do not have access to my oven, but I will soon!
I love lemon and these lemon bars look really good. I’ve got to try the recipe!
they are tasty! do you have a lemon tree?
Absolutely love lemon – these look great!
Thanks Megan! Everyone seems to love lemon bars!
I would love to have a lemon tree in my yard – how glorious!
definitely an advantage to living in southern california steph!
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! 😉
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.
Lemon bars are one of my absolute favorites! So pretty, so easy and I love the idea of using Meyer lemons!
carol, either lemon works great…meyers are just a bit sweeter.
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!
Kimberly, I’m fortunate enough to have both meyer and eureka trees! Both citrus have their advantages in flavor, depending on your mood!
Lemon bars are one of my favorites, so fresh and tart. My mouth is watering thinking about these!
Christy, they are a great little bite!
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.
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!
Classicly wonderful!
Yes, lemon bars are a classic recipe!
Mmmm, I love meyer lemon anything, so I know I would love these. Beautiful!!
I’m fortunate to have both a meyer and eureka…the best of both worlds!
These look perfectly delicious! Wish I had a couple of these right now!
haha! Me too Taylor!
Lemon bars are a favorite around here! These bars would disappear in no time!
Yes! They disappear quickly here too!
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!
Thank you Patricia! I know what you mean! We’re so lucky to live in Southern California with our wonderful produce!
Why do you line the container w parchment paper AFTER the crust has been baked..see #2
good catch. I recently changed recipe programs. You are correct, line it before! Amended. Thank you.
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.
It’s definitely not mushy…In fact, prebaking does just the opposite. It keeps the crust from getting soggy.
Like blind baking a pie crust.
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…
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.
Lemon Meyer making with the guidance of your providing is really easy & really I make for my family members.
CorelDraw X5 Crack
awesome! Thanks for writing.
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.
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.
The powered sugar goes into the crust or filling? I’m a little confused.
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
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!
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
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!
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!
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!
Please tell us exactly how much lemon juice to use as lemons vary in size. Tyia
sorry Diselle, just seeing this! About a 1/2 cup! I’ll make a notation since all lemons are different in size and yield!
you are correct! 1/2 cup. I’ve amended the recipe. Thank you!