Meyer Lemon Bars
These smaller-batch lemon bars use Meyer lemons for a sweeter, more floral flavor than regular lemons. The shortbread crust has just enough structure to hold the tangy filling without being too thick.
Ingredients
Shortbread Crust
- nonstick spray ghee, coconut or extra light olive oil spray
- 1 cup unbleached all-purpose flour
- 1/4 cup powdered sugar plus more for serving
- 1/4 tsp fine salt
- 1/2 meyer lemon zested
- 1/2 cup unsalted butter at room temperature
- 1/2 tsp pure vanilla extract
Meyer Lemon Filling
- 3/4 cup granulated sugar
- 1/4 cup unbleached all-purpose flour
- 1 1/2 meyer lemons zested
- pinch fine salt
- 1/4 cup meyer lemon juice
- 2 large eggs
Instructions
- Preheat oven to 350F.
- Line an 8x8 pan with foil and spray with nonstick spray.
- Whisk together 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/4 tsp salt, and zest from 1/2 meyer lemon.
- Add 1/2 cup butter and 1/2 tsp vanilla extract and blend with pastry blender until coarse crumbs form.
- Press mixture evenly into prepared pan.
- Bake 18-20 minutes until edges are lightly golden, rotating pan halfway through.
- While crust bakes, blend 3/4 cup granulated sugar, 1/4 cup all-purpose flour, pinch of salt, zest from 1 1/2 meyer lemons, and 1/4 cup meyer lemon juice in food processor for 30 seconds.
- Add 2 eggs and blend 15 seconds until smooth.
- Reduce oven to 325F once crust is done.
- Pour filling over hot crust and bake 20 minutes, rotating halfway through, until set and not jiggly.
- Cool completely in pan on wire rack for 2 hours.
- Lift bars from pan using foil, cut into 6 squares, and dust with powdered sugar.
Notes
If using glass pan, skip the foil.
Did you make this recipe?Let me know how you liked it below!