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Easy Meyer Lemon Bars

Meyer lemon bars recipe
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5 from 3 reviews

Juicy Meyer lemons, a buttery shortbread crust, and a sweet-meets-tart custard come together in these easy Meyer Lemon Bars. Like a burst of sunshine on a plate – perfect for parties, picnics, and weekend baking!

Ingredients

Units

Shortbread Crust

  • 1 teaspoon vanilla

Lemon Filling

  • 1/2 cup (113 g) room temperature butter, cut into cubes
  • 1 heaping tablespoon Meyer lemon zest, from 1 to 2 large lemons
  • 1 1/3 cups granulated sugar (266 g), add an extra 2 tablespoons if using regular lemons
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup fresh lemon juice
  • pinch of fine sea salt
  • powdered sugar for dusting, optional

Instructions

  1. To make the crust, preheat the oven to 350°F. Line a 9 x 9” baking pan with parchment paper. Allow the sides of the parchment to extend over the edges of the pan by an inch or two for easy removal of the lemon bars once baked. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on low speed until incorporated. Increase the speed to medium and mix until creamy, about 2 minutes.
  3. Add vanilla and mix until combined.
  4. Add the flour and salt, mixing until the dough begins to come together but is still in pieces.
  5. Transfer the dough to the prepared pan and use your hands to press the dough into the corners of the pan. Use the bottom of a measuring cup or a spatula to level the top. Chill the dough for 20 minutes while you make the filling.
  6. Once the dough is chilled, bake the crust on the center rack of the oven for 15 to 20 minutes or until the center is set and the edges are just barely golden brown. Do not over bake.
  7. Remove the crust from the oven and LOWER THE OVEN TEMPERATURE TO 325°F. 
  8. To make the lemon filling, place the lemon zest and softened butter in a large bowl. Set aside.
  9. In a medium saucepan over medium-low heat, whisk together the sugar, eggs, vanilla and salt until combined.
  10. Slowly add the lemon juice. Continue whisking over medium-low heat as the mixture thickens. As it cooks, use a silicone spatula to scrape the sides and bottom of the pot to prevent the filling from burning. Lower the heat as it continues to thicken to avoid curdling the eggs. For best results, use an instant read thermometer and cook the filling until it reaches 160-165°. The filling is ready when it coats the back of the spatula or spoon.
  11. Remove the pan from the heat and pour the filling through a strainer over the butter and lemon zest in the reserved bowl. Use a spatula to stir the mixture together until the butter is melted and the filling is smooth and shiny.
  12. Pour the prepared lemon filling over the top of the crust and return the pan to the oven. Note:Make sure the oven temperature has been lowered to 325°. Bake for 15 – 20 minutes. The center of the lemon bars should resemble jello and still have a slight jiggle when shaken. The filling should not be runny or underbaked. It will continue to set as it cools.
  13. Remove the pan from the oven and set on a wire rack to cool for one hour. Transfer the pan to the refrigerator and chill for 3 hours or overnight. 
  14. Dust with powdered sugar before slicing, if desired.

Notes

For the cleanest slices, chill the bars overnight. Use a hot, clean knife for each cut. 

Store the bars tightly covered in the refrigerator for up to 4 days.

Find it online: https://athomebyheather.com/easy-meyer-lemon-bars/