Meyer Lemon Bars

Bright, tangy, and perfectly sweet, Meyer Lemon Bars are the ultimate citrus dessert!
Made with a buttery shortbread crust and a creamy lemon filling, these bars are a delightful mix of rich and refreshing. Meyer lemons, with their natural sweetness and floral notes, take this classic dessert to the next level. Whether you’re making them for a special occasion or just because you’re craving something zesty, these bars are sure to be a hit.
Let’s bake some sunshine!
Why You’ll Love These Meyer Lemon Bars
- Perfect Balance: The buttery crust and tangy lemon filling work together to create a harmonious bite.
- Meyer Lemon Magic: Sweeter and less acidic than regular lemons, Meyer lemons add a unique, floral flavor.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Great for Any Occasion: Perfect for potlucks, holidays, or when you’re just in the mood for something citrusy.
- Stunning Presentation: Their vibrant yellow color and dusting of powdered sugar make them as pretty as they are delicious.
How to Make It
Making Meyer Lemon Bars is all about building two delicious layers: a buttery shortbread crust and a silky lemon filling. Here’s how to bring it all together:
Step 1: Prepare the Shortbread Crust
Start by preheating your oven to 350°F and lining an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal later. In a mixing bowl, combine flour, powdered sugar, and a pinch of salt. Cut in cold, cubed butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of your prepared pan to form the crust. Bake for about 15-20 minutes, or until the edges turn lightly golden. While the crust bakes, prepare the lemon filling.
Step 2: Make the Lemon Filling
In a mixing bowl, whisk together eggs, granulated sugar, Meyer lemon juice, lemon zest, and a touch of flour. The flour helps thicken the filling, while the zest intensifies the citrus flavor. Whisk until smooth and well combined.

Once the crust has finished baking, pour the lemon filling over the warm crust. This ensures the layers bond together during baking.
Step 3: Bake to Perfection
Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and no longer jiggles in the center. The edges may puff slightly, but they’ll settle as the bars cool.
Step 4: Cool and Slice
Allow the bars to cool completely in the pan before transferring to the fridge to chill for at least 1-2 hours. Chilling not only makes slicing easier but also enhances the flavor. Once chilled, lift the bars out using the parchment overhang and slice into squares or rectangles.
Dust the tops generously with powdered sugar for that classic lemon bar look. Serve and enjoy!
Make Ahead Method
These Meyer Lemon Bars are perfect for making ahead:
- Refrigeration: Prepare them a day in advance and store them covered in the fridge. The flavors will deepen, and they’ll be perfectly chilled when ready to serve.
- Freezing: Lemon bars freeze beautifully! Slice and wrap individual bars in plastic wrap, then store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight when ready to enjoy.
Pro Tips
- Use Fresh Meyer Lemons: Their sweeter, floral flavor makes these bars shine. If Meyer lemons aren’t available, you can use regular lemons, but you may want to add an extra tablespoon of sugar to balance the tartness.
- Don’t Skip the Zest: Lemon zest is where the bold citrus flavor comes from, so don’t leave it out.
- Line Your Pan: Parchment paper makes it easy to lift the bars out for clean slicing.
- Chill Before Slicing: Chilling the bars ensures clean, sharp edges when you cut them.
- Dust Just Before Serving: Powdered sugar can dissolve if it sits too long, so add it right before serving for the prettiest presentation.

Storage Options
- Refrigerator: Store lemon bars in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw in the fridge before serving.
Tools For This Recipe
- 8×8-inch baking dish
- Parchment paper
- Whisk
- Mixing bowls
- Pastry cutter or fork
- Citrus zester
FAQs!
Q: Can I use regular lemons instead of Meyer lemons?
Yes! Regular lemons work just fine. Just note that the bars will be slightly tangier, so you may want to add an extra tablespoon of sugar to the filling.
Q: Why is my filling runny?
The filling may be underbaked. Ensure the center is set before removing it from the oven. Cooling and chilling the bars also help the filling firm up.
Q: Can I make this recipe gluten-free?
Absolutely! Substitute the flour in both the crust and filling with a gluten-free all-purpose flour blend.
Q: Can I double the recipe?
Yes! Simply double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time slightly, so keep an eye on it.
Q: How do I prevent the crust from crumbling?
Be sure to press the shortbread crust firmly and evenly into the pan. Baking it until lightly golden will also help it hold together.
Variations and Substitutions
- Lime Bars: Swap Meyer lemons for limes for a tangy, tropical twist.
- Orange Bars: Use oranges for a sweeter, citrus-forward flavor.
- Coconut Crust: Add shredded coconut to the crust for a nutty, tropical vibe.
- Lavender Lemon Bars: Add a pinch of dried culinary lavender to the filling for a floral touch.
- Brown Butter Crust: Brown the butter before mixing it into the crust for a deeper, nutty flavor.

Let’s Wrap It Up!
These Meyer Lemon Bars are the perfect combination of buttery, tangy, and sweet. Whether you’re serving them at a party or enjoying them as a midweek treat, they’re guaranteed to brighten your day.
Did you try this recipe? I’d love to hear how it turned out! Share your thoughts and tips in the comments below. Happy baking! 😊

Meyer Lemon Bars Recipe
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter cold and cubed
- Pinch of salt
For the Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup fresh Meyer lemon juice about 2-3 lemons
- 1 tablespoon Meyer lemon zest
- 2 tablespoons all-purpose flour
For Topping
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine flour, powdered sugar, and salt for the crust. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture firmly and evenly into the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden.
- While the crust bakes, whisk together eggs, sugar, lemon juice, lemon zest, and flour for the filling until smooth.
- Pour the filling over the hot crust and return to the oven. Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Allow the bars to cool completely in the pan, then refrigerate for at least 1-2 hours to chill.
- Once chilled, lift the bars out of the pan using the parchment overhang. Slice into squares and dust with powdered sugar just before serving.