There’s something enchantingly special about Meyer Lemon Bars with Extra Buttery Shortbread Crust. With their bright, sun-kissed flavor and melt-in-your-mouth texture, they have a way of lifting spirits on even the cloudiest days. These bars combine the sweet tang of Meyer lemons—a delightful twist on traditional lemons—with an effortlessly rich, buttery shortbread crust that serves as the perfect base. The result is a dessert that’s as easy to make as it is delicious, making it a perfect addition to any gathering or simply a treat for yourself.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Meyer Lemon Bars with Extra Buttery Shortbread Crust

Meyer Lemon Bars with Extra Buttery Shortbread Crust

I first stumbled upon this recipe during a cheerful spring gathering where the scent of fresh citrus filled the air. Instantly, I was captivated by how the creamy lemon filling paired beautifully with the light crunch of the shortbread. The joy of baking these bars is akin to channeling sunshine into your kitchen. It’s no wonder they quickly became a family favorite. So whether you’re hosting a brunch, seeking a sweet snack for the week, or craving something fresh and zesty to brighten up your day, these Meyer lemon bars are calling your name!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just under 20 minutes, allowing you to focus on enjoying the deliciousness.
Irresistible Flavor: The sweet-tart balance of Meyer lemons creates a refreshing taste that is both zesty and comforting.
Eye-Catching Appeal: Their bright yellow filling and sugary dusting make for an impressive presentation.
Flexible Serving: Perfect for dessert, brunch, or as a snack with tea or coffee.
Diet-Friendly Options: Easily adaptable for gluten-free diets with a simple flour substitution.

Ingredients You’ll Need

1 cup all-purpose flour: This is the base for our shortbread crust. For gluten-free, you can substitute with a blend like almond flour.
1 tablespoon cornstarch (optional): Helps create a lighter crust. If omitted, just stick to a full cup of flour.
½ cup powdered sugar: Adds sweetness to the crust and creates a finer crumb texture.
Pinch of salt: Balances the flavors in the crust and filling.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The richness of butter creates that extra decadent flavor. Be sure to cool it, so it doesn’t cook the eggs in the filling!
½ teaspoon vanilla extract (optional): Adds a warm, comforting aroma and depth of flavor.
½ teaspoon lemon zest (optional): For those who can’t get enough lemon, adding zest enhances the citrusy flavor of the crust.
3 large eggs, room temperature, whisked: Room temperature eggs blend easily into the batter, making for a smoother filling.
1¼ cup granulated sugar: Balances the tartness of the lemons and sweetens the filling.
½ cup all-purpose flour: This helps to bind all the filling ingredients together, resulting in a lovely texture.
1 tablespoon lemon zest: A joyful enhancement to the filling, intensifying the lemon flavor.
½ cup fresh lemon juice: Always opt for fresh juice; it makes a world of difference with its vibrant taste.
¼ teaspoon vanilla extract (optional): Just a hint can add more depth and complexity to the flavor.
¼ teaspoon lemon extract (optional): Perfect for boosting that delightful lemon flavor.
Powdered sugar for dusting: This not only sweetens the bars but also creates a beautiful finishing touch.
Lemon slices for garnish or lemon zest: Elevate the presentation — and a little extra zest is always welcome!

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8 square baking pan with parchment paper or cooking spray. This guarantees easy removal later!
Prepare the Crust: In a medium bowl, whisk together ½ cup powdered sugar, 1 cup all-purpose flour, a pinch of salt, and ½ teaspoon lemon zest, if using. Pour in ½ cup melted and slightly cooled unsalted butter and ½ teaspoon vanilla extract. Stir it all together until you form a thick dough.
Form the Crust: Press this dough firmly into the bottom of the prepared pan, extending about ¾ inch up the sides to form a lip. Bake for 20-25 minutes, or until the edges are golden brown and the crust is fragrant.
Prepare the Filling: While the crust is baking, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest in a bowl. Afterward, add in the 3 large whisked eggs, ½ cup fresh lemon juice, and your extracts—both ¼ teaspoon vanilla and ¼ teaspoon lemon extract if desired—and whisk until smooth and combined.
Bake the Bars: Remove the crust from the oven and reduce the temperature to 325°F (160°C). For a better texture, you can poke shallow holes in the crust with a fork (optional but recommended). Pour the filling over the warm crust and return to the oven. Bake for 20-22 minutes, or until the filling is just set with lightly browned edges.
Cool and Chill: Let it cool at room temperature for a bit before transferring to the fridge to chill for 1-2 hours or overnight to set.
Slice and Serve: Once set, run a knife around the edges, slice into squares, and serve. Dust with powdered sugar and top with lemon slices or additional lemon zest for that extra flair.

Storing & Reheating

Store your Meyer lemon bars in an airtight container at room temperature for up to two days. If you prefer them chilled, keep them in the refrigerator, where they will last for up to a week. To freeze, place them in a single layer in a freezer-safe container, and they can be stored for up to three months. When you’re ready to enjoy, simply thaw them at room temperature; warming in the microwave can alter their texture, but a quick buzz in the oven at a low temperature can help refresh them!

Chef’s Helpful Tips

Ensure your eggs are at room temperature before whisking; they incorporate better into the mixture.
Do not over-bake the filling; it should be just set and gently jiggly in the center for a luscious texture.
If you’re using Meyer lemons, adjust according to their sweetness, as traditional lemons vary in tartness; you might want to alter sugar amounts slightly.
Store any leftovers in the fridge to maintain that creamy filling texture, but they are delightful at room temperature too.
You can make these a day ahead; they taste even better as the flavors meld!

Bright, citrusy, and perfectly balanced, Meyer Lemon Bars with Extra Buttery Shortbread Crust are a treat that’s hard to resist. Each bite is a burst of sunshine, and with this easy recipe, you can bring a taste of spring into your kitchen any time of year. Enjoy the delightful process of baking them, and don’t hesitate to swap some ingredients to make them your own. Sweetened with love and infused with zest, they are sure to become a staple in your dessert repertoire!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons give a sweeter, more floral flavor, conventional lemons will work just as well. Just adjust the sugar to taste, as regular lemons can be a bit more tart.

How can I tell when my lemon bars are done baking?

You’ll know your lemon bars are done when the edges are lightly brown and the center is just set, meaning it should have a slight jiggle. Overbaking can lead to a firm and dry filling.

Is it okay to use bottled lemon juice?

While fresh lemon juice provides the best flavor, bottled juice can be a suitable alternative in a pinch. Just make sure it’s 100% lemon juice for the most authentic taste.

Can I freeze my lemon bars?

Yes, you can freeze them! Cut the bars into squares after they’ve cooled, place them in a single layer in a freezer-safe container, and store them for up to three months. To serve, thaw at room temperature for the best texture.

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Anna
Prep Time: 20 minutes
Cook Time: 265 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars with Extra Buttery Shortbread Crust offer a perfect blend of tart and sweet. Made with fresh lemons, buttery crust, and simple ingredients, they are truly delectable and perfect for any dessert occasion.

Ingredients

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1 cup all purpose flour
1 tablespoon cornstarch (optional, replace with flour if omitting)
½ cup powdered sugar
pinch of salt
½ cup (1 stick) unsalted butter, melted and cooled slightly
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
3 large eggs, room temperature, whisked
1¼ cup granulated sugar
½ cup all purpose flour
1 tablespoon lemon zest
½ cup fresh lemon juice
¼ teaspoon vanilla extract (optional)
¼ teaspoon lemon extract (optional)
powdered sugar for dusting
lemon slices for garnish or lemon zest

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Instructions

Preheat the oven to 350°F and prepare an 8×8 square baking pan with parchment paper or cooking spray.
For the crust, mix sugar, flour, salt, and lemon zest in a medium bowl. Add melted butter and vanilla, and stir until a thick dough forms.
Press the dough firmly into the prepared pan, creating a lip of about ¾ inch. Bake for 20-25 minutes until the edges are golden brown.
While the crust is baking, prepare the filling by whisking together sugar, flour, and lemon zest. Add whisked eggs, lemon juice, and extracts, mixing until smooth.
Remove crust from the oven and reduce the temperature to 325°F. Optionally, poke shallow holes in the crust using a fork.
Pour the filling over the warm crust and bake for 20-22 minutes until just set and edges are lightly browned.
Let cool at room temperature, then refrigerate for 1-2 hours or overnight until set.
Run a knife around the edges, slice, and serve. Dust with powdered sugar and add lemon slices or zest for garnish if desired.

Notes

Chill the bars completely for a smoother texture.
These bars can be stored in the refrigerator for up to a week.
Adjust the sweetness by varying the amount of sugar based on your taste preferences.