Meyer Lemon Bars with Extra Buttery Shortbread Crust are the epitome of sunshine in dessert form. These bars are a beautiful balance of bright and tangy Meyer lemon filling nestled into a rich, buttery shortbread crust. The sweet, tart flavor combined with the deeply satisfying melt-in-your-mouth texture makes these treats a must-have for gatherings or just a cozy night at home.

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 still remember the first time I tasted Meyer lemon bars. I was at a friend’s gathering, and as soon as I had that first bite, I knew I had to create my own version. The way the tart lemon filling cut through the buttery richness was nothing short of magical. There’s something incredibly satisfying about homemade treats that elevate the experience beyond anything you’d find at a bakery. Whether you’re celebrating a special occasion or simply craving a delightful afternoon snack, this recipe for Meyer Lemon Bars with Extra Buttery Shortbread Crust delivers on both taste and nostalgia.

Why You’ll Love This Recipe

Simple & Quick: Prep in only 20 minutes with about 45 minutes of baking.
Irresistible Flavor: Experience the perfect balance of tart and sweet in every bite.
Eye-Catching Appeal: The vibrant lemon-yellow filling and dusting of powdered sugar make these bars visually stunning.
Flexible Serving: Perfect for picnics, parties, or a delightful afternoon snack.
Diet-Friendly Options: Easy to adjust for gluten-free or dairy-free variations.

Ingredients You’ll Need

1 cup all-purpose flour: This is the base for both the crust and the filling. Use high-quality flour for the best texture.
1 tablespoon cornstarch (optional): Helps give the crust a tender crumb. If omitted, simply use an additional tablespoon of flour.
½ cup powdered sugar: This gives the crust a touch of sweetness and keeps it light. You can substitute with granulated sugar if needed.
Pinch of salt: Enhances flavor and balances sweetness.
½ cup (1 stick) unsalted butter, melted and cooled slightly: Adds richness to the crust. Be sure not to use butter that’s too hot to avoid cooking the eggs later.
½ teaspoon vanilla extract (optional): This enhances the flavor and adds warmth, but you can skip it if desired.
½ teaspoon lemon zest (optional): A little zest goes a long way in intensifying the lemon flavor in the crust.
3 large eggs, room temperature, whisked: Essential for the filling’s structure. Room temperature eggs mix more easily and create a better texture.
1¼ cup granulated sugar: Sweetens the filling while balancing the tartness of the lemon.
½ cup all-purpose flour: This thickens the lemon filling for the perfect consistency.
1 tablespoon lemon zest: Fresh zest amplifies the lemon flavor; using Meyer lemons gives natural sweetness as well.
½ cup fresh lemon juice: Use fresh juice for the best flavor; Meyer lemons have a sweeter, less acidic taste.
¼ teaspoon vanilla extract (optional): Acts as a flavor enhancer.
¼ teaspoon lemon extract (optional): Adds an extra lemony punch if desired.
Powdered sugar for dusting: Just before serving, for a touch of sweetness and visual appeal.
Lemon slices for garnish or lemon zest: For that professional finishing touch.

How to Make Meyer Lemon Bars with Extra Buttery Shortbread Crust

Preheat the oven: Set your oven to 350°F (175°C) and prep an 8×8 inch baking pan by greasing it or lining it with parchment paper for easy removal later.
Make the crust: In a bowl, mix together ½ cup powdered sugar, 1 cup all-purpose flour, a pinch of salt, and optional ½ teaspoon lemon zest. Stir in ½ cup melted butter and ½ teaspoon vanilla extract until you have a thick dough. Firmly press this dough into the bottom of the prepared pan, pushing it about ¾ inch up the sides. Bake in the preheated oven for 20-25 minutes or until it’s golden brown and fragrant.
Prepare the filling: In a separate bowl, whisk together 1¼ cup granulated sugar, ½ cup all-purpose flour, and 1 tablespoon lemon zest. Then, add the 3 large whisked eggs, ½ cup fresh lemon juice, and optional extracts (¼ teaspoon vanilla and ¼ teaspoon lemon extract) to the mixture. Whisk until everything is smoothly combined.
Pour the filling: Carefully take the crust out of the oven. Reduce the oven temperature to 325°F (165°C). If desired, poke shallow holes in the crust with a fork to prevent it from bubbling. Pour the lemon filling over the baked crust.
Bake the bars: Place the pan back into the oven and bake for another 20-22 minutes. Look for a filling that’s just set and lightly browned at the edges.
Cool and chill: Once baked, allow the bars to cool to room temperature on a wire rack. For the best texture, refrigerate for at least 1-2 hours or even overnight until completely set.
Serve: Slice into squares, generously dust with powdered sugar, and serve. You can garnish with fresh lemon slices or more lemon zest for extra flair.

Storing & Reheating

These lemon bars can be stored at room temperature for about two days, but for best results, keep them in the refrigerator in an airtight container for up to one week. If you want to keep them longer, you can freeze the bars wrapped tightly in plastic wrap for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight. For a fresh taste, dust with powdered sugar just before serving. Note that freezing may slightly change the texture, but the flavor remains delightful!

Chef’s Helpful Tips

Avoid overmixing the filling; just whisk until smooth to maintain a light texture.
Remember to use room temperature eggs for a better emulsification.
If you feel the crust is too crumbly after pressing it into the pan, it may need a bit more melted butter for better binding.
For a little extra zing, try adding a teaspoon of lemon zest to the filling—it amps up the flavor beautifully!
Make these lemon bars in advance; they taste even better the next day after chilling in the fridge.

Meyer Lemon Bars with Extra Buttery Shortbread Crust are a true delight that embraces the vibrant flavors of the season. The extra butter in the crust elevates it to a creamy, melt-in-your-mouth experience, while the luscious lemon filling adds that refreshing zing we all crave in a dessert. I hope you enjoy experimenting with this recipe just as much as I do!

Recipe FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! While Meyer lemons have a sweeter and less acidic profile, you can substitute them with regular lemons. Just keep in mind that you may want a touch more sugar to balance the tartness.

Can I make these bars gluten-free?

Yes, you can! Simply replace the all-purpose flour with a high-quality gluten-free flour blend. Make sure the blend is designed for baking—this will help achieve the right texture in both the crust and filling.

Why do the bars need to chill after baking?

Chilling allows the filling to set properly, giving the bars a firmer, sliceable texture. It also helps intensify the flavors, ensuring every bite is as tasty as the last.

Can I add other flavors to the filling?

Certainly! Feel free to mix in a teaspoon of your favorite extract, like almond or coconut, for a unique twist. You could also fold in some fresh berries or a bit of grated ginger for additional flavor!

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Meyer Lemon Bars with Extra Buttery Shortbread Crust

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Author: Dorothy
Prep Time: 20 minutes
Cook Time: 265 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Meyer Lemon Bars feature a buttery shortbread crust topped with a luscious lemon filling. Perfect for satisfying sweet cravings during gatherings or as a simple homemade treat, they’re irresistibly tangy and sweet, making them a must-try for dessert lovers.

Ingredients

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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. Grease or line an 8×8 inch baking pan with parchment paper or cooking spray.
Prepare the crust: In a bowl, combine sugar, flour, salt, and lemon zest. Add the melted butter and vanilla, mixing until a thick dough forms. Press this dough into the prepared pan, scaling it about ¾ inch up the sides. Bake for 20-25 minutes until golden brown.
For the filling: Whisk together sugar, flour, and lemon zest. Add in the eggs, lemon juice, and extracts, whisking until smooth.
Once the crust is done, remove from the oven and reduce the temperature to 325°F. (Optionally, poke shallow holes in the crust with a fork). Pour the filling over the crust.
Bake for 20-22 minutes until the filling is just set and the edges are lightly browned.
Allow to cool at room temperature, then refrigerate for 1-2 hours or overnight until fully set.
Slice the bars, dust with powdered sugar, and serve. Optionally garnish with lemon slices or zest.

Notes

For added flavor, lemon zest can be increased in both crust and filling.
Using fresh lemon juice will yield the best flavor for these bars.
Ensure the bars are fully cooled before slicing for cleaner cuts.