Description
These Easy Meyer Lemon Bars feature a buttery shortbread crust topped with a luscious, tangy lemon filling made from fresh Meyer lemons. The filling is gently cooked on the stovetop for a silky texture, then baked to set perfectly. A dusting of powdered sugar adds a final touch of sweetness to these bright and refreshing bars, perfect for spring and summer gatherings.
Ingredients
Shortbread Crust
- 12 tablespoons (170 g) unsalted butter, room temperature
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- Pinch of kosher salt
Lemon Filling
- 1/2 cup (113 g) unsalted butter, room temperature and cut into cubes
- 1 heaping tablespoon Meyer lemon zest, from 1 to 2 large lemons
- 1 1/3 cups (266 g) granulated sugar (add an extra 2 tablespoons if using regular lemons)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh Meyer lemon juice
- Pinch of fine sea salt
- Powdered sugar for dusting, optional
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper, letting the sides extend over the edges by an inch or two for easy removal after baking.
- Make the crust dough: In a stand mixer fitted with a paddle attachment, cream the butter and powdered sugar on low speed until incorporated. Increase to medium speed and mix until creamy, about 2 minutes. Add vanilla and mix until combined. Add flour and salt; mix until the dough just comes together but remains crumbly.
- Press and chill crust: Transfer the dough to the prepared pan and press it evenly into the corners and sides using your hands. Smooth the surface with the bottom of a measuring cup or spatula. Chill in the refrigerator for 20 minutes.
- Bake the crust: Bake the crust on the center rack for 15 to 20 minutes, until the center is set and edges turn just golden. Avoid overbaking. Remove from oven and reduce the oven temperature to 325°F (163°C).
- Prepare the lemon filling base: Place lemon zest and cubed butter in a large bowl and set aside.
- Cook lemon filling: In a medium saucepan over medium-low heat, whisk together sugar, eggs, vanilla, and salt until smooth. Gradually whisk in lemon juice. Continue whisking and cooking over medium-low heat, scraping the sides and bottom frequently with a silicone spatula to prevent burning. Use an instant-read thermometer to cook until mixture reaches 160-165°F (71-74°C), or until it thickly coats the back of a spatula.
- Strain and combine filling: Remove pan from heat and strain the lemon filling through a fine mesh strainer into the bowl with butter and zest. Stir until butter is fully melted and filling is smooth and glossy.
- Assemble and bake bars: Pour the lemon filling over the baked crust and return the pan to the oven at 325°F. Bake for 15 to 20 minutes until the center jiggles slightly but is not runny. The filling will continue to set as it cools.
- Cool and chill: Remove from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight for best results.
- Serve: Dust with powdered sugar if desired and cut into 16 bars. Use a hot, clean knife between cuts for the cleanest slices.
Notes
- For clean, neat slices, chill the lemon bars overnight and use a hot, clean knife for each cut.
- Store bars tightly covered in the refrigerator for up to 4 days.
- If using regular lemons instead of Meyer lemons, add an extra 2 tablespoons of granulated sugar to the filling to balance the tartness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
