Easy Meyer Lemon Bars
User Reviews
5
Easy Meyer Lemon Bars
Description
These Easy Meyer Lemon Bars start with a rich, buttery crust made from softened butter, powdered sugar, salt, and all-purpose flour pressed firmly into a baking pan and baked until just starting to brown. Meanwhile, the lemon topping combines eggs, sugar, Meyer or regular lemon juice and zest, salt, baking powder, and flour to form a smooth curd.
Once the crust is pre-baked, the lemon filling is poured over and the bars are baked again until set. The finished bars have a firm but tender base with a bright, smooth lemon layer that balances sweetness and tartness. Optional powdered sugar garnish and fresh mint or blackberries can add contrast and presentation appeal.
They should be stored in the refrigerator to maintain firmness and flavor. Lemons other than Meyer can be used with adjustments in juice and sugar amount to compensate for acidity and sweetness differences. Observing the bake time carefully ensures the curd sets properly, usually between 25-35 minutes.
Ingredients
For the Crust:
- 1 cup butter softened (2 sticks)
- ½ cup powdered sugar
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
For the Topping:
- 5 egg
- 1 ½ cups sugar (see notes)
- ¾ cup lemon juice from about 4-5 lemons, Meyer or regular (see notes)
- 2 tablespoons lemon from about 4-5 lemons, Meyer or regular (see notes, zest
- pinch kosher salt
- ½ teaspoon baking powder
- ¼ cup all-purpose flour
- powdered sugar for garnish (optional, extra and/or
- lemon zest
- blackberry
- mint leaf
Instructions
- Liberally grease a 9x13 inch baking pan with a little bit of the softened butter. Preheat oven to 350 degrees F. Tip: If prepping and measuring all the other ingredients before starting, be sure to zest the lemons before juicing them!
- In a large mixing bowl or stand mixer, mix the rest of the 1 cup butter, ½ cup powdered sugar, and ¼ teaspoon kosher salt on high until well combined.
- Add the 2 cups all-purpose flour and mix on low speed until dough begins to just stick together and clump up (you should be able to form it into a shape easily with your hands, and you shouldn't see any visible flour).
- Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Be sure to press down firmly, to really pack it in, and make sure it comes up the sides of the pan a little bit. This will help with shrinking dough and also ensure the curd doesn't seep down under the crust.
- Bake at 350 for 20-25 minutes, or until just starting to brown.
- Meanwhile, to make the topping: In the same mixing bowl, mix together the 5 eggs, 1 ½ cups sugar, ¾ cup lemon juice, 2 tablespoons lemon zest, pinch kosher salt, and ½ teaspoon baking powder on medium-high speed until well combined and pale in color.
- Add the ¼ cup all-purpose flour and mix until smooth and not lumpy.
- After crust has baked, remove from oven and turn the temperature down to 325 degrees F.
- After the crust has cooled in the pan slightly (you should be able to touch the pan without a potholder), pour the topping in.
- Bake at 325 degrees for 25-35 minutes, or until set (it shouldn't wiggle when you shake the pan gently).
- Remove from oven and allow to cool in pan for at least 20 minutes, preferably longer - it will be much easier to cut if it's room temperature, so I like to plan to let it sit for about an hour.
- Cut into squares and top with extra powdered sugar, lemon zest, blackberries, and/or mint leaves, if desired.
Notes
- Store lemon bars refrigerated to keep them firm and fresh.
- For freezing, flash freeze individual bars before wrapping to preserve texture.
- If Meyer lemons are unavailable, use regular lemons but increase the sugar by about 1/4 cup to balance tartness.
- Adjust baking time between 25-35 minutes to ensure the lemon curd sets fully without overbaking.
- Zest lemons before juicing to easily collect zest without contaminating the juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 118mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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