Meyer Lemon Bars
Prep time
Cook time
Total time
A buttery shortbread crust topped with sweet and tangy Meyer Lemons.
Recipe type: Bars
Cuisine: American
Serves: 24 bars
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ¼ tsp. Salt
  • 2 sticks (1 Cup) butter, cut into small cubes (cold)
  • Filling
  • 1¼ cup sugar
  • ¼ cup all purpose flour
  • 4 whole large eggs
  • ½ cup Meyer Lemon juice
  • zest from one lemon
  • powdered sugar (optional)
  1. Preheat oven to 350 degrees
  2. Grease a 9 x 13 baking pan with butter; set aside
  3. In a large bowl, add 2 cups flour,1/2 cup sugar and salt. Mix until combined. Cut in cold butter and with a pastry cutter or your hands break the mixture down till it is course and crumbly. Press mixture into prepared baking dish. Bake in oven for 20 minutes, or until lightly golden.
  4. Meanwhile, in a large bowl, add 1¼ cups sugar, ¼ cup all purpose flour and eggs. Mix until well combined. Whisk in lemon juice and lemon zest until combined. Pour over the crust and bake for 20 minutes.
  5. Let the lemon bars cool to room temperature then place in the refrigerator for two hours or more. Sprinkle with powdered sugar if desired and cut into 24 bars.
  6. Store covered in the refrigerator for up to 3 days.
If using regular lemons, add about ¼ cup more of granulated sugar to the lemon and egg mixture.
Nutrition Information
Serving size: 1 bar Calories: 171 Fat: 8 Carbohydrates: 22 Sugar: 12 Sodium: 19 Fiber: .03 Protein: 2.4 Cholesterol: 51
Recipe by Peanut Butter and Peppers at