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–+ servings

Meyer Lemon Bars

5 from 7 votes
Elien Lewis
A sweet and tangy lemon curd layer over a soft, melt-in-the-mouth shortbread base.
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Three easy Meyer lemon bars stacked, topped with powdered sugar, with more lemon bars and a blurred lemon in the background. The bars have a yellow, creamy layer on a thick, crumbly crust.
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 16

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 9x9-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.

Notes

For a tarter slice, use eureka or Lisbon lemons or limes.
Both US customary and metric measurements have been provided. Use the toggle on the recipe card to switch between the two.

Nutrition

Serving: 1sliceCalories: 222kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 71mgSodium: 136mgFiber: 1gSugar: 18g
Keyword Bars, Lemon
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