Discover how to make Meyer Lemon Bars that shine with bright zesty flavoreffortless to bake crowdpleasing and utterly irresistible for lemon lovers
Ingredients
Scale
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3 large eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
2/3 cup fresh Meyer lemon juice
1 tablespoon finely grated Meyer lemon zest
1/4 teaspoon salt
Powdered sugar, for dusting
Parchment paper, for lining the pan
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment, letting the parchment overhang for easy removal.
Make the crust: In a medium bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Add the cold, cubed butter and mix with a pastry blender or fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
Press the crust mixture evenly into the prepared pan. Bake 18–20 minutes, until the edges are just starting to turn a pale gold. Remove from the oven and set aside while you mix the filling.
Prepare the filling: In a large bowl, whisk together eggs, 1 cup sugar, 2 tablespoons flour, lemon juice, zest, and 1/4 tsp salt until smooth and fully combined.
Pour the filling over the hot crust. Return the pan to the oven and bake 20–25 minutes, or until the center is just set and a gentle jiggle yields a barely wobbly surface. The edges will be lightly puffed and lightly golden.
Cool completely on a wire rack, then refrigerate for at least 1 hour to ensure clean cuts. Dust with powdered sugar just before slicing.
Cut into bars and serve. These keep well in an airtight container in the fridge for up to 5 days; they’re especially nice chilled straight from the fridge.
