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Meyer Lemon Bars Recipe Easy Step-by-Step with Buttery Shortbread

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These Meyer lemon bars feature a tangy-sweet, floral filling atop a buttery shortbread crust. They’re easy to make, perfect for any occasion, and guaranteed to brighten up your day with every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar (can reduce to 1 1/4 cups for extra tartness)
  • 1/4 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2/3 cup fresh Meyer lemon juice (about 4–5 lemons, strained)
  • 1 tablespoon Meyer lemon zest
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, cream together softened butter and 1/2 cup sugar until light and fluffy (about 2 minutes). Add 2 cups flour and salt; stir until a soft, crumbly dough forms. If too dry, add 1 tablespoon cold water.
  3. Press dough evenly into prepared pan with fingertips, then smooth and compact with the bottom of a measuring cup. Bake for 20-22 minutes, until edges are just turning golden and crust looks set.
  4. While crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl. Add eggs and whisk until smooth and just combined. Stir in Meyer lemon juice and zest until silky.
  5. Remove crust from oven. Pour lemon filling over hot crust. Return to oven and bake for 20-24 minutes, until filling is set around edges and barely jiggles in the center.
  6. Cool pan on a wire rack for at least 2 hours. For clean slices, refrigerate for another hour before cutting.
  7. Lift bars out using parchment overhang. Cut into 16 squares with a sharp knife, wiping blade between cuts. Dust generously with powdered sugar before serving.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter. Always use room temperature eggs for a silky filling. Dust with powdered sugar just before serving to prevent melting. Chill bars completely before slicing for clean edges. Meyer lemons are sweeter and more floral than regular lemons; if substituting, add a tablespoon of orange juice for similar flavor.

Nutrition

Keywords: Meyer lemon bars, lemon dessert, easy lemon bars, shortbread crust, spring baking, citrus dessert, potluck recipe, bake sale, picnic treat

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