Meyer lemon bars with extra buttery shortbread crust are the perfect balance of zesty and sweet. With a crumbly, buttery crust cradling a bright and tangy lemon filling, they’re the ultimate treat for citrus lovers. These bars shine with a sunny yellow hue that’s as inviting to the eyes as they are to the taste buds. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and highly rewarding.

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 discovered these Meyer lemon bars when I was hunting for the ideal dessert to bring to a family gathering. The ease of preparation was a breath of fresh air, allowing me to spend more time enjoying my loved ones and less time in the kitchen. Once everyone took a bite, the rave reviews flooded in. They were completely captivated by the vibrant, tangy flavor, perfectly complemented by the rich shortbread crust. Now, they make frequent appearances at my gatherings, and I can’t wait for you to try them too!

Why You’ll Love This Recipe

Simple & Quick: With only 20 minutes of prep time, you’ll have these bars in the oven in no time.
Irresistible Flavor: The combo of sweet and tart flavors creates a refreshing treat that’s hard to resist.
Eye-Catching Appeal: The bright yellow filling over a golden crust looks striking on any dessert table.
Flexible Serving: Perfect for snacks, picnics, or as a delightful ending to family dinners.
Diet-Friendly Options: You can easily make gluten-free versions by using gluten-free flour.

Ingredients You’ll Need

1 cup all-purpose flour: This forms the base of your crust. If you want a gluten-free option, substitute with gluten-free flour blend.
1 tablespoon cornstarch (optional): This will contribute to an even more tender crust. If leaving it out, just use an extra tablespoon of flour.
½ cup powdered sugar: Enhances sweetness without making the texture gritty, perfect for the crust.
Pinch of salt: Balances the sweetness and enhances the overall flavor.
½ cup (1 stick) unsalted butter, melted and cooled slightly: Provides richness and moisture; using unsalted allows you to control the salt content.
½ teaspoon vanilla extract (optional): Adds a subtle depth to the flavor; feel free to omit if desired.
½ teaspoon lemon zest (optional): Infuses the crust with a bright, tangy flavor. You’ll want fresh zest for the best taste.
3 large eggs, room temperature, whisked: These help to set the filling; room temperature eggs incorporate better to achieve a smooth consistency.
1¼ cup granulated sugar: Sweetens the filling, balancing the tartness of the lemons.
½ cup all-purpose flour: Thickens the filling and helps set it while baking.
1 tablespoon lemon zest: Brightens up the filling with fresh citrus flavor. Fresh zest is key for the best impact.
½ cup fresh lemon juice: This brings in the tangy flavor that makes Meyer lemon bars irresistible. Fresh-squeezed is best!
¼ teaspoon vanilla extract (optional): A complementing note for the filling; again, an optional addition.
¼ teaspoon lemon extract (optional): Enhances the lemon flavor if you want it extra zesty.
Powdered sugar for dusting: Perfect for the finishing touch, making these bars look inviting.
Lemon slices for garnish or lemon zest: Adds a decorative touch while reinforcing the lemony goodness.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat your Oven: To 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it or lining with parchment paper to ensure an easy release later.
Make the Crust: In a large mixing 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 butter and ½ teaspoon vanilla extract, mixing until the dough is thick. Press this mixture firmly into the prepared baking pan, ensuring it goes up about ¾ inch on the sides. Bake for 20-25 minutes until it turns golden brown and is fragrant.
Prepare the Filling: While the crust is baking, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon of lemon zest in a new bowl. Then, add in your whisked eggs and ½ cup fresh lemon juice along with ¼ teaspoon vanilla extract and ¼ teaspoon lemon extract if using. Mix until the filling is well combined and smooth.
Bake Again: Once the crust is golden, remove it from the oven and lower the temperature to 325°F (165°C). To prevent bubbling, you can lightly poke holes in the crust with a fork. Pour the filling over the warm crust and bake for an additional 20-22 minutes or until just set—look for a slight jiggle in the center.
Cool Down: Remove from the oven and allow the lemon bars to cool to room temperature. Wrap them well and refrigerate for at least 1-2 hours, or overnight for best results.
Serve: Once cooled, slice into squares and dust with powdered sugar. Garnish with lemon slices or additional lemon zest for a pop of color!

Storing & Reheating

You can store leftover Meyer lemon bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you want to save them for later, wrap them tightly and freeze for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight. For a fresh taste, you can briefly warm them in the oven at 350°F for about 5-10 minutes, though they are delightful served cold as well.

Chef’s Helpful Tips

Ensure your butter is fully melted but not hot when adding it to prevent cooking the other ingredients.
Using room temperature eggs helps ensure a smoother filling, free of lumps.
Be careful not to overbake the bars; they should be set with a slight jiggle in the center to ensure they remain soft and creamy.
For a more pronounced lemon flavor, stick to fresh lemon juice and zest instead of bottled, as it greatly impacts the taste.
You can make these bars a day ahead for optimal flavor as the lemon filling often tastes better after a night of chilling!

These Meyer lemon bars with extra buttery shortbread crust truly boast a myriad of benefits, from their simplicity and rich flavor to their versatility as a snack or dessert. They’re an inviting addition to any table, and there’s something so satisfying about a homemade treat shared amongst friends and family. As you prepare this delightful recipe, don’t hesitate to experiment with additional toppings or flavor variations that suit your taste.

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons have a sweeter, more floral flavor, you can substitute them with regular lemons. Just note that the filling may be slightly more tart, so consider adjusting the sugar if you prefer it on the sweeter side.

How can I tell when the filling is done?

The edges should be lightly browned, and the center should just be set with a slight jiggle similar to custard. It will firm up as it cools, so it’s crucial not to overbake.

Can I make these bars ahead of time?

Yes, lemon bars are perfect for making in advance! For the best flavor, prepare them the day before you plan to serve them and keep them refrigerated.

What’s the best way to cut lemon bars?

To achieve clean cuts, use a sharp knife dipped in warm water. Wipe the knife after each cut to avoid crumbs sticking to the edges.

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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 & Appetizers
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars offer a delightful combination of sweetness and tanginess with a buttery shortbread crust. Perfect for gatherings or a sweet treat at home, they elevate ordinary lemon bars to something truly special!

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 or lining it with parchment paper.
To make the crust, whisk together sugar, flour, salt, and lemon zest. Add melted butter and vanilla, mixing until a thick dough forms. Press the dough into the prepared pan, up the sides about ¾ inch, and bake for 20-25 minutes until golden brown.
For the filling, whisk together granulated sugar, flour, and lemon zest. Then add the whisked eggs, lemon juice, and extracts, mixing until smooth.
Once the crust is baked, lower the oven temperature to 325°F. Optionally, poke shallow holes in the baked crust with a fork to help the filling absorb.
Pour the lemon filling over the warm crust and bake for an additional 20-22 minutes until just set and the edges are lightly browned.
Allow to cool at room temperature, then wrap and refrigerate for 1-2 hours or overnight before serving.
Slice into bars and dust with powdered sugar. Garnish with lemon slices or zest if desired.

Notes

For a more pronounced lemon flavor, add extra lemon zest to both the crust and the filling.
These bars can be made a day ahead and stored in the refrigerator for better flavor development.
Ensure all ingredients, especially the eggs, are at room temperature for best results.