Meyer Lemon Bars
These Meyer Lemon Bars have a buttery shortbread crust and a perfectly sweet-tart lemon filling. The smooth, citrusy custard balances perfectly with the crisp, golden crust, making these bars an irresistible treat. They’re easy to make and perfect for any occasion!
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup flour
- 1 tablespoon Meyer lemon zest
- 1/4 cup Meyer lemon juice from 3 Meyer lemons
- 2 eggs
- 3/4 cup sugar
- 3 tablespoons flour
- Powdered sugar for garnish
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper and set aside.
- Add the butter, sugar, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium-high speed until light and fluffy.
- Add the flour to the mixer and beat it into the butter on low speed until the dough forms.
- Transfer the dough to the prepared baking pan and press it into place.
- Bake the crust for 15 - 20 minutes or until it is a light golden brown.
- Zest and juice the lemons.Add the eggs and sugar to a small mixing bowl and whisk them together until well combined and the mixture starts to thicken. Whisk in the flour, lemon juice, and zest.
- Pour the Meyer lemon filling over the baked crust. Spread it evenly and bake for an additional 18 - 20 minutes or until the custard is set and doesn't jiggle in the center when the pan is gently shaked.
- Let the bars cool completely in the pan. Use the parchment paper to lift the bars out and the slice them into squares. Sprinkle the powdered sugar over the top before transferring to your serving platter.