Meyer Lemon Bars

It’s that time of year—the time when gorgeous Meyer lemons appear in the produce aisle! This recipe for Meyer lemon bars is a perfect way to showcase their exquisite flavor. The fruity dessert bars have a buttery shortbread crust topped with a layer of sweetened Meyer lemon filling and a generous dusting of powdered sugar as the finishing touch. They’re wonderfully citrusy with notes of floral and orange and a sweet, not-too-tangy flavor.

Meyer lemon bars are easy to make and lovely to look at. That means you can make a batch to treat your family or set out for dessert at your next dinner party.

What’s the difference between Meyer and regular lemons?

Meyer lemons are a cross between a regular lemon and a mandarin orange, giving them a unique look and flavor. The fruit is about the size and shape of a medium-sized regular lemon but with a deeper yellow or bright orange-yellow color. They’re very aromatic with floral notes and have a sweeter flavor and less acidity than regular lemons. Meyers are typically only available for a short while sometime between late December and May. Not all grocers carry them, so you may have to pester your store manager to get them in.

This limited availability makes Meyer lemons a treat to look forward to during the cold winter months, and a chance to brighten up gray days with the sweet, sunshiny flavor.

Ingredients for Meyer Lemon Bars

Nancy Mock for Taste of Home

• Meyer lemons: The bright flavor comes from fresh Meyer lemons. You’ll use both the juice and the zest of the lemons in this dessert.
• Butter: Softened butter gives the crust flavor and a short texture. There are a few ways to quickly soften butter if you forgot to take it out ahead of time, such as cutting it into smaller pieces (the smaller the pieces, the more quickly it softens) or using a cheese grater.
• Flour: All-purpose flour acts as a thickening agent in the lemon filling and a base for the shortbread crust.
• Confectioners’ sugar: The powdered texture of this type of sugar lets it blends quickly into the crust ingredients with no grittiness. Confectioners’ sugar is also dusted over the top of the baked bars for a pretty finish.
• Eggs: Five large eggs blend with the Meyer lemon juice and sugar to create a lemon curd layer.
• Lemon juice: Because Meyer lemons are more sweet than sour, a splash of regular lemon juice adds a little extra acidity to balance the filling.
• Vanilla extract: Use a high-quality vanilla extract to add flavor to the filling and crust of the Meyer lemon bars.
• Granulated sugar: You’ll add sugar to the eggs and lemon juice to sweeten the filling.
• Baking powder: Unlike baking soda, baking powder contains its own acid to activate it. It helps lighten the texture of the lemon filling.
• Salt: A little salt in the filling and the crust enhances the flavors of the other ingredients.

Directions

Step 1: Make the shortbread dough

Preheat the oven to 350°F. Put the softened butter, vanilla extract and confectioners’ sugar in the bowl of a food processor; pulse until they’re combined and smooth. Add the flour and salt. Pulse several times to blend everything together. Finally, add 1 tablespoon of ice water, and pulse until the dough comes together in a ball. If the dough is still dry and crumbly, add a little more ice water.

Editor’s Tip: Now would be a good time to lightly grease a 13×9-inch baking dish and line it with parchment paper. The parchment paper should be long enough that you can use it later to lift the bars out of the dish.

Step 2: Bake the crust

Drop the shortbread dough by spoonfuls onto the parchment-lined baking dish. Use your fingers to press the dough together into an even layer in the pan. Chill the dough in the fridge for 15 minutes. Then, place the pan in the oven and bake the crust for 15 to  20 minutes, until it’s light golden brown all over. Remove it from the oven and let it cool on a wire rack.

Editor’s Tip: If the dough is too sticky to the touch, your saved butter wrappers are handy for pressing.

Step 3: Make the filling

While the crust bakes, wash and dry the food processor bowl and blade. Add the granulated sugar, eggs, flour, Meyer lemon juice, Meyer lemon zest, regular lemon juice, baking powder, vanilla extract and salt to the food processor bowl. Run the processor until the ingredients are thoroughly combined. Pour this filling over the baked crust.

Step 4: Bake again

Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and a toothpick inserted in the center comes out clean. Move the pan to a wire rack. Allow to cool completely.

Step 5: Slice and add sugar

Nancy Mock for Taste of Home

Use the edges of the parchment paper to lift the baked slab out of the pan and onto a cutting board. Use a sharp knife to trim about ¼-inch from the outside edges of the lemon bars to make a perfectly even rectangle. Then, slice the slab into 24 squares. Add confectioners’ sugar to a mesh strainer or a sifter spoon and generously dust the tops of the Meyer lemon bars. Transfer the bars to a platter and serve.

Nancy Mock for Taste of Home

Meyer Lemon Bars Variations

• Add nuts: Finely chop pistachios, hazelnuts or almonds and add them to the shortbread crust dough.
• Make a coconut crust: Add shredded, sweetened coconut to the crust dough. For even more coconut flavor, you can add a little coconut extract, too.
• Top the bars with berries: Place a whole berry on top of each bar for a pop of color. Raspberries, blackberries and blueberries are all good choices.
• Add white chocolate: Instead of powdered sugar, drizzle the tops of the lemon bars with melted white chocolate.

How to Store Meyer Lemon Bars

Because the filling is made with eggs, Meyer lemon bars should be stored in the refrigerator to protect their quality and flavor. Cover the bars tightly with a layer of food wrap or transfer them to an airtight container, then place them in the fridge.

How long do Meyer lemon bars last?

Chilled Meyer lemon bars will last in the refrigerator for up to four days. If the layer of confectioners’ sugar has dissolved, add a fresh dusting to the bars just before serving.

Can you freeze Meyer lemon bars?

Yes, Meyer lemon bars freeze very well—which means you can keep them on hand long after the fruit is out of season. Arrange the bars in a single layer on a tray and place them in the freezer. Once they’re frozen, stack the bars in a freezer container with layers of waxed paper in between. Store Meyer lemon bars in the freezer for up to three months. To thaw, place the bars in the fridge and let them defrost for a few hours. Add a fresh dusting of powdered sugar just before serving.

Meyer Lemon Bars Tips

Nancy Mock for Taste of Home

How much juice can you get from one Meyer lemon?

On average, one Meyer lemon will give you between two and three tablespoons of juice. For this recipe, for example, I was able to get 2/3 cup of juice from five Meyer lemons. The exact amount will depend on the size of your lemons. As for the zest, two Meyer lemons will yield about one tablespoon of zest.

How do you cut lemon bars cleanly?

Meyer lemon bars look the best when they’re sliced into neat, tidy squares. The best way to accomplish this is to use a clean, sharp kitchen knife. Run the knife under warm water and dry it. Press the knife into the lemon bars down through the crust to make the cut. It also helps to clean the knife after each cut. For neat squares, trim off a 1/4-inch from the outside edges. You can also use a ruler to mark off where to slice so that the squares are uniform. I cut the bars into a six-by-four grid.

How should you serve Meyer lemon bars?

Though they’re small, Meyer lemon bars pack a lot of sweetness and flavor, which means it’s just fine to serve them all on their own. If you want to pair the bars with a little something more, serve them with a dollop of sweetened whipped cream. The lemon bars are also very tasty alongside a scoop of homemade vanilla ice cream. For an afternoon treats, serve Meyer lemon bars with hot or iced tea. Aperitifs to try with the lemon bars include blackberry liqueur, homemade limoncello and creme de Violette.