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Fresh Meyer Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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These Fresh Meyer Lemon Bars feature a tangy, sweet lemon filling atop a buttery, melt-in-your-mouth shortbread crust. Perfect for any occasion, they are quick to make and delightfully balanced in flavor.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (60 ml) freshly squeezed Meyer lemon juice (about 3–4 lemons)
  • Zest of 2 Meyer lemons
  • 1 teaspoon vanilla extract (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Set aside.
  2. Make the shortbread crust: In a mixing bowl, cream together 1 cup (225 g) softened unsalted butter and 1/2 cup (100 g) granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer on medium speed.
  3. Add 2 cups (240 g) all-purpose flour and 1/4 teaspoon salt. Mix on low speed until the dough just comes together — it will look crumbly but hold when pressed.
  4. Press the dough evenly into the prepared pan using your fingers or the bottom of a flat measuring cup to smooth the surface.
  5. Bake the crust for 18-20 minutes, or until the edges are lightly golden but the center looks set.
  6. While the crust bakes, prepare the lemon filling: In a separate bowl, whisk together 4 large eggs, 1 1/2 cups (300 g) granulated sugar, and 1/4 cup (30 g) flour until smooth and pale.
  7. Add 1/4 cup (60 ml) fresh Meyer lemon juice, zest of 2 lemons, and 1 teaspoon vanilla extract. Mix until fully combined.
  8. Pour the lemon filling over the hot crust as soon as it comes out of the oven.
  9. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  10. Remove from oven and cool completely in the pan on a wire rack (about 1-2 hours). Chill in the refrigerator for at least 2 hours before slicing.
  11. Once chilled, lift the bars out of the pan using the parchment paper overhang. Dust with powdered sugar if desired and cut into squares using a sharp knife, wiping the knife clean between cuts.

Notes

Use softened butter, not melted, for the crust. Chill bars for at least 2 hours for best flavor and clean slicing. Fresh Meyer lemons are preferred for their sweeter, less acidic flavor. If crust feels too soft after baking, add a couple more minutes but watch closely to avoid overbrowning. Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices. For gluten-free crust, substitute flour with almond or gluten-free blend. Vegan version possible with dairy-free butter and flax eggs.

Nutrition

Keywords: Meyer lemon bars, lemon bars, shortbread crust, easy lemon dessert, homemade lemon bars, citrus dessert, buttery crust

Find it online: https://prismtaste.com/fresh-meyer-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/