Meyer Lemon Bars – Just scratch

These Homemade Meyer Lemon Bars have a vanilla and Meyer lemon shortbread crust with a velvety filling that’s bursting with bright Meyer lemon flavor. This recipe makes enough for 12.

I’ve never met a lemon dessert that I didn’t love.

So when I was grocery shopping and stumbled across Meyer lemons, I knew I had to cancel my plans and start baking some. Since lemon bars are pretty easy to make, I went this route. Using this recipe, I made a butter, vanilla, and meyer lemon shortbread that is partially baked and the easy meyer lemon filling is immediately poured onto the hot shortbread crust and baked. The two together basically melt on the tongue.

The hardest part? Waiting for them to cool down. The best part? Finally being able to enjoy one.

Citrus desserts are the best. From lemon bread to cakes and cookies. i love them all

Ingredients needed to make Meyer Lemon Bars:

For the crust:

• unbleached all-purpose flour – The base of the crust.
• powdered sugar – Adds a touch of sweetness.
• Meyer lemon peel – Gives citrus flavor.
• fine salt – Enhances all flavors in the crust.
• unsalted butter – Adds richness and flavor and gives great texture to the crust.
• pure vanilla extract – Adds moisture, fullness and flavor.

for the filling:

• granulated sugar (White) – Sweetens the Meyer lemon filling.
• unbleached all-purpose flour – Helps structure the filling during baking.
• Meyer lemon peel – Adds a bright citrus flavor.
• fine salt – Enhances all flavors in the crust.
• Meyer lemon juice – Gives extra lemony taste.
• eggs – Works with the sugar to make the filling.

What are Meyer Lemons?

Meyer lemons are a hybrid citrus fruit and a cross between a lemon and a tangerine. They are less sweet and sweeter in taste.

Preheat your oven to 350°.

Line a 9×13 cake pan with foil or use glass (no foil) and lightly spray the bottom and sides with nonstick cooking spray like ghee or extra light olive oil.

In a mixing bowl, measure and add 2 cups all-purpose unbleached flour, 1/2 cup powdered sugar, the zest of 1 Meyer lemon, and 1/2 teaspoon fine salt.

Whisk to combine.

Add 2 sticks unsalted butter at room temperature and 2 teaspoons vanilla.

Use a dough mixer to mix.

Mix until the dry ingredients are well blended with the butter.

Transfer the shortbread mixture to the prepared pan.

Use your hands to press the batter to the bottom of the pan. Bake on the middle shelf for 18 to 20 minutes.

In the meantime prepare the filling.

In the bowl of your food processor fitted with the blade attachment, measure and add 1-1/2 cups caster sugar, 1/2 all-purpose unbleached flour, the zest of 3 Meyer lemons, and 1/8 teaspoon fine salt.

Close the lid and process for 30 seconds.

Remove the lid and add 3 large eggs.

Close the lid and blend for 15 seconds.

Remove the crust from the oven and pour the filling onto the hot shortcrust pastry crust.

Reduce the oven temperature to 325°.

Bake on the middle shelf for 18 to 20 minutes or until the center wobbles slightly.

Remove and allow to cool completely in the pan before removing from the pan.

What are the white blisters on lemon bars?

First of all, this is completely normal! I’ve read that it’s the result of air rising from the eggs. It doesn’t alter the taste of the bars and it’s nothing a dusting of powdered sugar can’t fix.

Once cool, remove the bars from the pan with foil and cut into 12 squares.

Dust with powdered sugar..

And serve!

How to store Meyer lemon bars:

Place in a container with a tight-fitting lid and refrigerate.

How long do Meyer Lemon Bars last?

If stored properly and refrigerated, they should last up to 1 week.

Click here for more Meyer Lemon Recipes!

Enjoy! And if you try this Meyer Lemon Bars recipe, let me know! Take a picture and tag me chirp or instagram!