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Creamy Meyer Lemon Bars Recipe with Buttery Shortbread Crust

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These creamy Meyer lemon bars feature a silky, tangy filling atop a buttery shortbread crust. Perfect for spring brunches, bake sales, or any occasion that calls for a bright, nostalgic treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (for crust)
  • 1/4 cup (30g) powdered sugar (for crust)
  • 1/2 cup (113g) unsalted butter, softened (for crust)
  • 1/4 teaspoon salt (for crust)
  • 1 cup (200g) granulated sugar (for filling)
  • 1/4 cup (30g) all-purpose flour (for filling)
  • 3 large eggs, room temperature (for filling)
  • 1 large egg yolk, room temperature (for filling)
  • Zest from 2 Meyer lemons (for filling)
  • 1/3 cup (80ml) freshly squeezed Meyer lemon juice (for filling)
  • 2 tablespoons (30ml) whole milk (for filling)
  • Pinch of salt (for filling)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides. Lightly grease the sides.
  2. In a medium bowl, combine 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp salt. Add 1/2 cup softened butter. Mix with a hand mixer or fingertips until crumbly but holds together when pressed. If too dry, add a teaspoon of cold water.
  3. Press dough firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until lightly golden at the edges. Do not overbake.
  4. While crust bakes, zest and juice Meyer lemons. In a large bowl, whisk together 1 cup granulated sugar, 1/4 cup flour, and a pinch of salt. Add 3 eggs and 1 egg yolk, whisking until smooth and slightly pale. Stir in zest, juice, and 2 tbsp milk. For ultra-smooth filling, strain through a fine mesh sieve.
  5. Reduce oven temperature to 325°F (165°C) when crust is done. Pour Meyer lemon filling over hot crust and tilt pan gently to spread evenly.
  6. Bake for 18-22 minutes, until filling is set but still has a slight jiggle in the center. Surface should look matte, not wet. Tap pan gently to pop any bubbles before baking.
  7. Cool completely in pan on a wire rack (about 1 hour), then refrigerate at least 2 hours for clean slices and creamy texture.
  8. Lift bars out of pan using parchment. Dust with powdered sugar before serving. Slice with a sharp knife, wiping clean between cuts.

Notes

Use room temperature eggs and butter for best texture. Don’t overbake the filling; it should have a slight jiggle when done. Chill thoroughly before slicing for clean edges. Substitute regular lemons plus a splash of orange juice if Meyer lemons are unavailable. For gluten-free or dairy-free adaptations, use appropriate flour and butter/milk substitutes.

Nutrition

Keywords: Meyer lemon bars, lemon dessert, shortbread crust, spring baking, creamy lemon bars, easy lemon bars, brunch dessert, bake sale recipe

Find it online: https://hungermind.com/creamy-meyer-lemon-bars-recipe-with-buttery-shortbread-crust/