There is something utterly irresistible about a bright, tangy slice of this Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe that instantly lifts your spirits. The buttery shortbread crust creates the perfect flaky base, while the luscious, zesty lemon filling is sweet and tart in all the right ways. It’s a wonderful balance of textures and flavors that feels just right for any occasion, transforming simple ingredients into a dessert that feels both elegant and cozy. Trust me, once you make these, you’ll reach for them again and again when you want a sunny burst of lemony goodness.

Ingredients You’ll Need

The image shows nine square lemon bars arranged on a black wire cooling rack placed on a white marbled surface. Each lemon bar has two layers: a pale yellow cake base topped with a smooth, bright yellow lemon layer. Five of the bars are decorated with a thin, round slice of lemon placed in the center, while four bars are dusted with powdered sugar on top. To the right of the rack are three lemon wedges, and a small metal sifter with powdered sugar rests nearby. A gray cloth partially drapes over the top left corner of the cooling rack. The photo was taken with an iphone --ar 4:5 --v 7

Gathering simple and everyday ingredients is the first step to mastering this Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe. Each component plays a vital role, from creating that tender crust to delivering the rich, tangy filling that makes these bars unforgettable.

All-purpose flour (1 cup + ½ cup + a pinch): Provides structure to both the crust and filling for a perfect texture balance.
Cornstarch (1 tablespoon, optional): Helps keep the crust tender and delicate; can be substituted with extra flour if preferred.
Powdered sugar (½ cup + for dusting): Adds subtle sweetness to the crust and a pretty finishing touch on top.
Salt (pinch): Enhances all the flavors and keeps sweetness from being flat.
Unsalted butter (½ cup, melted and cooled): The heart of the crust, giving it that rich, melt-in-your-mouth quality.
Vanilla extract (½ teaspoon, optional): Adds a warm aroma to the crust and filling, rounding out the lemon’s tang.
Lemon zest (1 tablespoon for filling, ½ teaspoon for crust, optional): Brightens up the flavor with a sunny citrus punch.
Eggs (3 large, room temperature): A key ingredient in the filling that sets it into a silky custard.
Granulated sugar (1¼ cups): Sweetens the filling to balance the tart lemon juice perfectly.
Fresh lemon juice (½ cup): The star of the show—fresh, juicy Meyer lemons provide a softer, sweeter citrus flavor.
Lemon extract (¼ teaspoon, optional): Intensifies the lemony essence in the filling for extra zing.

How to Make Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe

Step 1: Prepare and Bake the Shortbread Crust

Start by preheating your oven to 350°F. Grease or line an 8×8 square pan with parchment paper for easy removal later. Mix together the powdered sugar, all-purpose flour, cornstarch, salt, and lemon zest in a bowl to evenly distribute the dry ingredients. Then pour in the melted butter and vanilla extract. Stir everything until a thick dough forms. Press this mixture firmly into the bottom of your pan, making sure to push it about ¾-inch up the sides to create a sturdy edge that holds in your luscious lemon filling. Pop it into the oven and bake for 20-25 minutes, or until the crust turns a lovely golden brown on the edges.

Step 2: Whisk Together the Lemon Filling

While the crust bakes, get started on the filling that makes this Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe truly shine. In a medium bowl, whisk the sugar, flour, and lemon zest first, then add the whisked eggs, fresh lemon juice, and any extracts you’re using. Beat it until the mixture is completely smooth and well combined. The filling should be silky and bright, ready to spread over your warm crust.

Step 3: Pour and Bake the Filling

Pull your crust out of the oven once it’s perfectly browned. Lower the temperature to 325°F. For an optional touch, gently poke shallow holes all over the crust with a fork—this helps to anchor the filling better. Carefully pour your luscious lemon mixture evenly over the warm crust. Return it to the oven and bake for another 20-22 minutes, keeping an eye on it starting around 18 minutes. You want the filling to be just set, with the edges turning a light golden color but still slightly jiggly in the center.

Step 4: Cool, Chill, and Slice

Once baked, remove your bars and let them cool completely on a wire rack. Then wrap the pan with plastic wrap and refrigerate for at least 1 to 2 hours, or overnight if you can wait that long! This chilling step is essential for firming up the luscious filling so you get clean, beautiful slices. Before serving, run a knife around the edges to loosen the bars and slice them with a sharp knife, allowing them to come to room temperature or serve straight from the fridge with a dusting of powdered sugar.

How to Serve Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe

On a white marbled surface, several whole and sliced bright yellow lemons are scattered, with some lemon halves showing juicy pulp. A wooden cutting board holds four lemon slices and a lemon half, with a small knife resting on it. Nearby, a blue cloth is spread beneath the board. In the upper left, an unwrapped stick of pale yellow butter lies on white paper, next to a silver whisk. Four white eggs sit in a clear bowl above the board. Multiple white dishes, some filled with white powdery flour and sugar, are arranged around the lemons. A wooden citrus juicer rests in a small beige bowl with a pale yellow juice. A small oval blue and beige dish holds a wooden spoon with some white powder. A metal grater is placed near the lemon slices on the cutting board. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A quick sprinkle of powdered sugar lends a delicate sweetness and a pretty finish that makes these lemon bars irresistible. Fresh lemon slices or a bit of extra lemon zest scattered on top add a burst of color and a hint of fresh fragrance that beautifully complements the dessert.

Side Dishes

These lemon bars pair wonderfully with a light cup of tea or a refreshing glass of iced herbal tea. For a heartier treat, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for a perfect balance of creamy and citrusy.

Creative Ways to Present

For a more festive twist, arrange the bars on a pretty plate lined with edible flowers or fresh mint leaves. You can also cut them into mini bite-sized squares for a party platter or layer them with whipped cream and fresh berries to create a fun lemon bar parfait.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any left, wrap the lemon bars tightly and keep them refrigerated for up to one week. This helps maintain their freshness and flavor while allowing the shortbread crust to stay tender and the filling firm.

Freezing

Want to keep these treats on hand for longer? Once fully baked and chilled, freeze the bars in a single layer for an hour, then wrap each bar tightly with plastic wrap or foil and place them in a freezer-safe bag or container. They will stay fresh for up to three months. Thaw overnight in the fridge before serving and dust with powdered sugar for that perfect finish.

Reheating

Because these bars are best enjoyed chilled or at room temperature, reheating isn’t usually necessary. However, if you’d like them a little softer, you can warm them very gently in the oven at 300°F for a few minutes, but be careful not to melt the filling too much.

FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! Regular lemons will give you a more tart, sharper flavor, while Meyer lemons add a sweeter, floral note. Both work beautifully in this recipe.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that measures one-to-one. Just be sure it contains xanthan gum or a similar binder to maintain the crust’s texture.

Why do I need to chill the bars after baking?

Chilling is key for the filling to set properly and for the bars to slice cleanly. It creates that perfect custard-like consistency everyone loves in these lemon bars.

Can I make these bars ahead for a party?

Definitely! This Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe actually tastes better the next day after the flavors meld during chilling. Plus, they’re super easy to transport and serve at events.

Is cornstarch necessary in the crust?

Not necessarily—it adds tenderness and a slight crisp to the crust, but you can simply replace it with extra all-purpose flour if you don’t have cornstarch on hand.

Final Thoughts

Making the Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe feels like a little sunshine in your kitchen. The simple ingredients come together to create a dessert that is elegant yet wonderfully approachable. Whether you’re sharing with family, gifting to friends, or treating yourself, these bars deliver that irresistible balance of tangy, sweet, and buttery that you’re going to adore. So grab your lemons, get baking, and let these bars brighten your day!

Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe

Ingredients You’ll Need

How to Make Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe