Meyer Lemon Bars with Extra Buttery Shortbread Crust are the perfect sweet treat for any occasion. Imagine sinking your teeth into a luscious layer of tart lemon filling nestled on top of a rich, buttery shortbread crust. These bars are like sunshine wrapped in a dessert! The combination of the creamy lemon filling and that melt-in-your-mouth buttery crust creates a delightful experience that’s impossible to resist.

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 still remember the first time I made these Meyer Lemon Bars. It was a sunny afternoon, and the scent of fresh lemons filled my kitchen. Friends gathered, and as soon as I served these bars, they were gone within minutes! They’re family-friendly, budget-friendly, and they always seem to put a smile on everyone’s face. If you’re on the lookout for a crowd-pleaser that’s easy to whip up, look no further. I’m genuinely excited for you to try this recipe—you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in under an hour, plus chill time!
Irresistible Flavor: Enjoy the perfect balance of tart and sweet.
Eye-Catching Appeal: Vibrant lemon color, topped with a dusting of powdered sugar, looks amazing on any table.
Flexible Serving: Perfect for dessert, brunch, or a midday treat.
Diet-Friendly Options: Naturally vegetarian and can easily accommodate dietary preferences.

Ingredients You’ll Need

1 cup all purpose flour: This is the base for the crust, providing structure. Using a good quality flour ensures a tender result.
1 tablespoon cornstarch (optional): This helps to create a flaky crust, but you can replace it with flour if you prefer.
½ cup powdered sugar: Sweetness for the crust to balance the butter; use organic for a more refined flavor.
Pinch of salt: Enhances the flavors in both the crust and filling.
½ cup (1 stick) unsalted butter, melted and cooled slightly: The key player in creating that extra buttery shortbread crust. Unsalted lets you control the saltiness.
½ teaspoon vanilla extract (optional): Adds depth to the flavor; feel free to omit if you prefer a purer lemon taste.
½ teaspoon lemon zest (optional): Fresh zest brightens the crust; substitute with more lemon juice if needed.
3 large eggs, room temperature, whisked: Essential for setting the filling; room temperature eggs mix better.
1¼ cup granulated sugar: The main ingredient for the filling; it’ll balance the tartness of the lemons perfectly.
½ cup all purpose flour: Thickens the lemon filling, giving it the right texture.
1 tablespoon lemon zest: A must-have for that zing in the filling.
½ cup fresh lemon juice: Freshly squeezed is best for a vibrant flavor; about 3-4 Meyer lemons should do.
¼ teaspoon vanilla extract (optional): Enhances the lemon flavor.
¼ teaspoon lemon extract (optional): Gives a boost to the lemon flavor; use it if you want it extra citrusy!
Powdered sugar for dusting: Adds a sweet, festive touch.
Lemon slices for garnish or lemon zest: Use for a beautiful presentation.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat your oven: Set it to 350°F. Prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper for easy removal.
Make 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 unsalted butter and ½ teaspoon vanilla extract (optional). Stir until a thick dough forms. Press this dough evenly into the prepared pan, pressing it about ¾ inch up the sides. Bake for 20-25 minutes or until golden brown. The buttery scent will fill your kitchen!
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. Next, add in your 3 whisked large eggs and ½ cup fresh lemon juice. Mix until smooth and fragrant.
Add the filling: Once the crust is ready, remove it from the oven and lower the temperature to 325°F. Optionally, poke shallow holes in the crust with a fork; this helps the filling absorb some flavor. Pour the lemon filling over the warm crust.
Bake the bars: Place the pan back in the oven and bake for 20-22 minutes or until the filling is set with just a slight jiggle in the center. Check at 18 minutes to ensure it doesn’t overbake.
Cool down: Allow the pan to cool at room temperature, then refrigerate for 1-2 hours or overnight until completely set.
Slice and serve: Run a knife around the edges before cutting into squares. Dust with powdered sugar and add lemon slices or extra zest for a pretty finish before serving.

Storing & Reheating

To store your Meyer Lemon Bars, simply keep them covered in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the bars for up to a week. If you want to freeze them, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to three months. When ready to eat, let them thaw in the fridge and consider dusting them with powdered sugar just before serving to restore that fresh look!

Chef’s Helpful Tips

Be mindful of your crust dough; don’t overmix, as you’ll lose that lovely crumbly texture.
For perfectly whipped eggs, allow them to come to room temperature before use.
If you notice a lot of jiggling when checking for doneness in the filling, give it a couple more minutes; it should only have a slight wiggle.
Want to elevate the flavor? Consider adding a pinch of turmeric for color or a hint of ginger for a warm note.
To save time, the crust can be made a day in advance, allowing the flavors to meld beautifully.

These Meyer Lemon Bars with Extra Buttery Shortbread Crust are a perfect way to brighten your day or impress guests at any gathering. The sweet-tart zing of Meyer lemons combined with a deliciously buttery crust is a match made in dessert heaven! Feel free to play with the flavors—perhaps try adding a hint of lavender or even some berries for a different twist. There’s no right or wrong way to enjoy these bars, just plenty of opportunities to savor each lemony bite. Get ready to dig in!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! Regular lemons will provide a sharper tartness compared to Meyer lemons, which are sweeter and less acidic. If you prefer a fresher and milder flavor, stick with Meyer lemons, but if they’re unavailable, go ahead and use what you have.

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

Look for the edges to be set and slightly puffed, with the center having just a tiny jiggle when you gently shake the pan. The filling will continue to set as it cools.

Can I make these bars ahead of time?

Yes! They can be made a day in advance and stored in the refrigerator until you’re ready to serve. In fact, letting them chill overnight enhances the flavor and texture.

What’s the best way to cut the bars cleanly?

For clean cuts, use a sharp knife dipped in hot water. Wipe off the knife between cuts for perfectly square pieces that look as good as they taste!

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Peter
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 delicious burst of citrus flavor paired with a melt-in-your-mouth crust, perfect for gatherings or a sweet snack!

Ingredients

Scale

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 inch baking pan by greasing it or lining it with parchment paper.
For the crust, whisk together powdered sugar, flour, salt, and optional lemon zest in a bowl. Mix in the melted butter and vanilla until a thick dough forms. Press this dough into the pan, making a lip up the sides, and bake for 20-25 minutes until golden brown.
While the crust is baking, make the filling by whisking together granulated sugar, flour, and lemon zest. Incorporate the eggs, fresh lemon juice, and optional extracts, whisking until smooth.
After removing the crust from the oven, lower the oven temperature to 325°F. Optionally, poke shallow holes in the crust. Pour the filling over the warm crust.
Bake again for 20-22 minutes, or until the filling is set and the edges are lightly browned, checking at 18 minutes.
Let it cool at room temperature, then refrigerate for 1-2 hours or overnight until fully set.
Once set, run a knife around the edges, slice into bars, and serve dusted with powdered sugar and garnished with lemon slices or zest.

Notes

For a richer lemon flavor, increase the lemon juice and zest slightly.
Ensure your eggs are at room temperature for the best texture in the filling.
Dusting with powdered sugar before serving adds a lovely sweetness that complements the tartness of the lemons.