Meyer Lemon Bars

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. 

Love lemon desserts? Try these delicious citrus treats!

This Lemon Posset 

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Lemon Cheesecake Blueberry Bars

Sugar Free Lemon Custard

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Lime Posset