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

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





  • 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)


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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  1. 5 stars
    Best recipe I’ve had so far! I received so many compliments and recipe requests. This is a great recipe and it is easy! The crust turns out perfectly and is a great balance of crust and Lemon curd!

  2. 5 stars
    Wow, these lemon bars are truly amazing! I’ve harvested Meyer lemons from a tree where I’m staying this winter and made the bars three times so far in three weeks!

    One interesting observation is the variety in the size of the lemons produced and that may be why others require longer baking. This tree offers lemons the size of grapefruits down to the size of mandarin oranges. That offers a whole lot of variety in the volume of juice produced.

    Thanks again for the fantastic recipe!

  3. My son’s girlfriend has celiac disease. I want to try this recipe with gluten free flour. Would it be a 1 to 1 ratio or do you recommend a particular flour substitute? Thanks

    1. Hi Rachel,if you buy a good gf flour, it should be 1 to 1. If she’s a celiac and you’re planning on doing a bit more baking, OR if you’d like to give her a little gift, make her a gluten free flour blend. Follow this post for my gf almond pound cake. I post a link to the Art of Gluten Free Baking. She has a flour blend, that to me, is nearly indistinguishable from regular flour.

  4. 5 stars
    Simple recipe and everyone loved these! They didn’t last more than a day! I recommend using Meyer lemonade if you can, we had some fresh from our tree outside which made these another level!

  5. 5 stars
    I added some lemon juice to the crust recipe. I love the taste and consistency of the bars. It is a real winner and I shared with friends!!!

  6. You say in the beginning if you like your lemon bars more tart, DON’T adjust the amount of sugar. So what do you add to make them more tart?

  7. 5 stars
    Made this recipe with 2 Meyer lemons that my son brought back from a trip to San Diego. I don’t know if we can even buy such lemons in Maine where we live so this was a special treat. I don’t own a 8×8 glass pan so I used a metal one which worked fine. Delicious bars, tart but yet not too much so. And the shortbread crust is yummy as well.

    1. Aww! So glad you found Meyers! You can get them around the country, but outside of california, you’ll have to go to Trader Joe’s or Whole Foods.

  8. 5 stars
    Really delicious. I got a Meyer lemon tree for Mother’s day last year, and finally had a few ready to pick, so this is what I made. I am in New England, so they don’t grow outside!

  9. 5 stars
    This is the perfect recipe for my homegrown Meyer Lemon harvest. Simple and delicious. I doubled the recipe and used a 13×9 glass baking pan and the lemon bars turned out perfect! The crust was evenly baked and super crunchy which contrasted so beautifully with the soft, delicate lemon custard. I will sharing this recipe and making these again soon!

  10. 5 stars
    I’m such a sucker for lemon bars, but this is the first time I made them and wow. WOW. So good. I can’t believe how easy this was to make, even for someone who doesn’t bake much.

  11. 5 stars
    Loved the simplicity of this recipe and not too many ingredients. The flavor was really good, gorgeous lemony and sweet. Will be making again!

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