Tangy Meyer Lemon Bars
These Meyer lemon bars have a zesty lemon topping that’s tart but also sweet and beautifully bright. The base is a buttery shortbread crust that melts in the mouth.
About these bars
The bars have two distinct layers: One is a buttery shortbread and the second is a tangy lemon curd.
I make the shortbread in a food processor because it makes it just so simple and fast, but it can be done by hand. The lemon layer isn’t precooked the way you would usually make a lemon curd. It’s all whisked in one bowl and poured directly over the shortbread and baked. Then you’ll need to chill it in the fridge for a few hours before slicing.
Meyer lemons
This lemon bar recipe uses Meyer lemon juice. Meyer lemons are a cross between lemon and orange so it is sweeter than other varieties. As this recipe uses a large quantity of fresh lemon juice, the Meyer lemon’s sweetness helps balance out the tartness.
If you love lemon bars that are zingier in flavor, you could use standard lemon varieties such as Eureka, Lisbon, or Yen Ben. Or change it completely, use grapefruit instead, and turn these into grapefruit bars, lime bars, or orange bars (with a mix of lemon and orange to bring the perfect balance
Lemon sensitivities: If you find very tangy lemon desserts can taste a little bitter or metallic, you’re not alone! Some people are more sensitive to citrus acidity. Meyer lemons are naturally sweeter and less acidic than regular lemons, which gives these bars a mellow, rounded flavor with none of that sharp metallic edge.
A peek at what you’ll need
Method
- You’ll start with the crust and par bake that first.
- In a food processor combine the crust ingredients until they form a soft dough.
- Press the dough evenly into a lined pan.
- Bake until set and just lightly golden on the edges.
- Whisk together the lemon filling ingredients.
- Carefully pour it over the baked base and bake it again.
- Chill before slicing.
Serving and storing
I slice the bars into 16 even squares. If you’re adding a layer of powdered sugar on top, do it right before serving. The moisture from the lemon filling will dissolve it over time.
Store lemon bars, covered, in the refrigerator for up to 2 weeks. Freeze lemon bars for up to three months.
Freezing individually: Cut the cooled lemon bars, place them onto a tray, and put them in the freezer for about an hour until firm. Wrap each bar in foil or plastic wrap or place them in an airtight container and freeze.
Lemon bar FAQs
More lemon recipes to try!
Meyer Lemon Bars
Ingredients
Base
- 200 g all-purpose flour
- 170 g softened butter
- 50 g granulated sugar
- 1 Tbsp lemon zest
- 1/4 tsp salt
Lemon Layer
- 200 g granulated sugar
- 30 g all-purpose flour
- 120 g fresh Meyer lemon juice
- 4 large eggs
- 1 Tbsp lemon zest
- pinch of salt
Instructions
Shortbread layer
- Preheat oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides. This makes it easy to lift the bars out once they’re baked and cooled.
- In a food processor mix together the softened butter, flour, lemon zest, sugar, and salt until it creates a soft dough. If you don’t have a food processor, rub the butter into the flour, sugar, and zest with your fingertips or use a pastry cutter until the mixture resembles coarse breadcrumbs, then squeeze it together into a soft dough. 200 g all-purpose flour, 170 g softened butter, 50 g granulated sugar, 1 Tbsp lemon zest, 1/4 tsp salt
- Press the dough firmly and evenly into the pan, making sure it goes right into the corners and up to the sides. Bake it for approximately 20-22 minutes until lightly browned and just baked through.
Lemon layer
- In a large bowl, whisk together the flour and the sugar for the lemon layer until well combined. Add the eggs, lemon zest, lemon juice, and salt, and whisk until smooth, but not too hard that it becomes foamy. 200 g granulated sugar, 30 g all-purpose flour, 120 g fresh Meyer lemon juice, 4 large eggs, 1 Tbsp lemon zest, pinch of salt
- Once the crust comes from the oven, let it cool for 5 minutes then pour the lemon mixture carefully over it and place it back in the oven.
- Bake for around 20 minutes until the lemon layer has set. Giving the pan a little shake should show no wobble left to the lemon layer.
- Once baked, cool the lemon squares to room temperature, then refrigerate for at 1-2 hours before slicing. Powdered sugar can be dusted over the top at the time of serving.
Delicate and tangy. Thanks for a lovely, simple and delicious recipe.
So pleased you liked them!