Easy Meyer Lemon Bars

There are desserts, and then there are desserts that feel like a burst of sunshine on a plate – like these classic Meyer Lemon Bars. We start with a tender, buttery shortbread crust and top it with a sweet and tart filling made from fresh Meyer lemon juice and zest. Like a spring day in dessert form, these bars are perfect for parties and picnics – or just because you happened upon a bag of perfect Meyer lemons. These lemon bars are worth every second of your time, and every sprinkle of powdered sugar left on your kitchen counter.

What makes these bars so good?

These bars strike a perfect balance between sweet and tart, with a texture and flavor that keeps people coming back for seconds (and thirds!). Here’s a few reasons why you’ll love these lemon bars:

• A buttery shortbread crust that compliments the tart lemon filling perfectly.
• Made with simple pantry ingredients – nothing fancy!
• Easy enough for a weeknight treat but pretty enough for company.
• Sliceable, shareable squares perfect for platters and potlucks.

Ingredients

These classic lemon bars are easy to make from scratch in under an hour with just a few simple ingredients. The hardest part will be waiting for them to chill. The perfect balance of tangy and sweet, these bars are a most delicious make-ahead dessert. Here’s what you’ll need:

• Flour – we’re using regular all-purpose flour to create a delicious shortbread crust
• Butter – unsalted, room temperature butter makes for a luscious custard-like lemon filling
• Sugar – to balance the tart citrus flavor
• Eggs – give the filling its signature silky texture
• Meyer lemon zest and juice – the combination brings bright flavor and sweetness to the bars
• Vanilla – a splash of vanilla softens the citrus and adds depth of flavor
• Salt – just a pinch makes all the flavors shine

How to make lemon bars

This is a classic two-part recipe: bake the shortbread crust and then pour over the lemon filling and return it to the oven until set. The hardest part is waiting for them to chill! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Mix together the butter, sugar, vanilla, flour, and salt in a bowl. Use a hand mixer (or a stand mixer fitted with the paddle attachment) to combine the ingredients until the dough comes together in small pieces.

Step 2: Transfer the dough to a parchment lined 9 x 9″ pan. Use the flat side of a measuring cup or the bottom of a glass to press the dough into the corners of the pan and level the top.

Step 3: Chill the dough in the refrigerator for 20 minutes while you make the filling.

Step 4: Once chilled, bake the crust at 350°F until just golden brown at the edges, 15 to 20 minutes. Remove the crust from the oven and reduce the oven temperature to 325°F.

Step 5: To make the lemon filling, whisk together the sugar, eggs, vanilla, and salt in a medium saucepan over medium-low heat.

Step 6: Slowly add the lemon juice, whisking to combine. Continue whisking as the mixture thickens. Cook the filling to 160-165°F, using a spatula to scrape down the sides and bottom of the pan as needed.

Step 7: Pour the mixture through a strainer into a large, shallow bowl containing the lemon zest and cubed butter. Stir until the butter is fully melted and the filling is shiny.

Step 8: Pour the lemon filling over the baked crust and return the pan to the oven (make sure the temperature is reduced to 325°F). Bake for 15 to 20 minute or until the edges are set and the center resembles jello.

Step 9: Remove the pan from the oven and cool on a wire rack for one hour. Place the pan in the refrigerator and chill for 3 hours or overnight. Dust with powdered sugar before slicing, if desired.

Tips for the best lemon bars

Follow these tips for the best lemon bars every time.

Line the pan with parchment. To get those clean, sharp edges you’ll want to line the baking pan with parchment paper. Allow the parchment to hang over the sides of the pan by one to two inches for easy release of the bars once chilled. This step takes just two extra minutes and makes clean up a breeze!

Use lemon zest and juice. For the very best lemon bars it’s important to use both the zest and the juice from ripe Meyer lemons. Using a combination of both gives the lemon bars a more complex flavor profile and adds both tartness and aroma to the bars. The flavor is pucker-up perrrfect!

Use a thermometer. Once you’ve made the lemon filling a few times you’ll be able to mix up a batch in your sleep. But if you are new to making lemon curd, break out an instant read thermometer (a candy thermometer works well too) to be sure you are cooking the filling to right temperature and consistency. The filling should coat the back of a spoon but not appear curdled or lumpy. Stir consistently and don’t walk away from the stove as the curd cooks quickly and can burn easily.

Strain the filling for a silky smooth texture. Once the filling is cooked through, strain it through a fine mesh sieve to get that silky smooth finish that is the hallmark of a classic lemon bar. Don’t skip this step – it makes all the difference!

Do not over bake. To prevent the bars from over browning or developing little bubbles on top of the filling, be sure to reduce the oven temperature at 325 degrees and bake low and slow for about 15 to 20 minutes. Keep an eye on your oven and remove the bars if the edges of the pan are showing signs of browning or bubbling. The center of the bars will still be a bit jiggly, almost like jello. The filling should not look runny. Cool the bars for one hour on a wire rack at room temperature before placing in the refrigerator to cool completely.

Sprinkle with confectioner’s sugar. For the perfect ratio of sweet and tart, add a little sweetness to the top of the chilled bars. I love to sprinkle the tops with a dusting of confectioner’s sugar or pipe pretty swirls of freshly whipped cream for a little bit of fancy.

Cut with a clean, sharp knife. To get those clean, sharp edges be sure to use a sharp knife and cut the bars when they are cold. Run the knife under warm water and wipe clean with a dish towel between each slice.

Variations

Once you’ve mastered the recipe, these lemon bars are easy to make your own. Try one of these variations for a delicious twist on the classic.

• Lime bars – swap the lemon juice and zest for fresh lime for a punchier citrus dessert
• Berry swirl bars – add a swirl of strawberry or raspberry jam to the filling before baking
• Coconut lemon bars – add a handful of shredded coconut to the shortbread crust for a tropical note
• Extra zesty bars – add extra Meyer lemon zest for more pronounced lemon flavor

How to store lemon bars

Store the lemon bars tightly covered in the refrigerator for up to 4 days. These lemon bars freeze beautifully which means you can stash half of the batch away for a rainy day. However, you cannot wrap and freeze them like you would any other cookie bar. The shortbread crust and the lemon filling freeze at different rates.

For best results, spread the squares out on a cookie sheet and place them in the freezer for a couple of hours to set. Once firm, wrap each square in a layer of plastic wrap and place all of the wrapped pieces in a large plastic bag or place in a freezer container. Store flat in the freezer for up to 2 months. Defrost at room temperature and sprinkle with powdered sugar just before serving.