Classic Easy Meyer Lemon Bars with Shortbread Crust Recipe
These Classic Easy Meyer Lemon Bars feature a tender, buttery shortbread crust topped with a tangy, smooth Meyer lemon custard filling. Perfectly balanced between sweet and tart, these bars are dusted with powdered sugar and garnished with lemon slices, making them a refreshing dessert or snack. They require simple ingredients and a straightforward baking process, ideal for lemon lovers looking for a bright, citrusy treat.
- Prep Time: 15-20 minutes
- Cook Time: 40-45 minutes
- Total Time: 4 hours (including cooling and chilling time)
- Yield: One 8x8 square pan or one 9-inch tart pan, about 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 cup all purpose flour
- 1 tablespoon cornstarch (optional, can replace with flour if omitting)
- ½ cup powdered sugar
- Pinch of salt
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
For the Filling
- 3 large eggs, room temperature, whisked
- 1¼ cup granulated sugar
- ½ cup all purpose flour
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ¼ teaspoon vanilla extract (optional)
- ¼ teaspoon lemon extract (optional)
For Topping
- Powdered sugar for dusting after baking
- Lemon slices or additional lemon zest for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease or line an 8 x 8 inch square baking pan with parchment paper for easy removal of the lemon bars or spray it with cooking spray.
- Make the Crust: In a medium bowl, whisk together powdered sugar, all purpose flour, cornstarch (if using), salt, and optional lemon zest. Add the melted and slightly cooled butter and vanilla extract, then stir until the ingredients combine into a thick dough.
- Press and Bake the Crust: Transfer the dough into the prepared pan and firmly press it evenly onto the bottom, pushing about ¾-inch up the sides to form a lip that will hold the filling. Bake the crust for 20-25 minutes until it is nicely browned around the edges.
- Prepare the Filling: While the crust bakes, whisk together granulated sugar, all purpose flour, and lemon zest in a medium bowl. Gradually add whisked eggs, fresh lemon juice, and any extracts you choose (vanilla and/or lemon), mixing well until completely smooth.
- Reduce Oven Temperature: Once the crust is baked, remove from oven and reduce the oven temperature to 325°F (163°C).
- Optional Fork Holes in Crust: Using a fork, gently poke shallow holes all over the warm crust to help the filling set evenly (optional).
- Add Filling and Bake: Carefully pour the lemon filling over the warm crust and place back into the oven. Bake for 20-22 minutes, checking around 18 minutes, until the filling is just set and the edges start to lightly brown.
- Cool and Chill: Remove from oven and let the lemon bars cool at room temperature on a wire rack. Then wrap with plastic wrap and refrigerate for at least 1-2 hours or overnight to chill and fully set.
- Slice and Serve: Run a knife around the edge of the pan to release the bars. Slice with a sharp knife and either serve chilled or allow to come to room temperature. Dust with powdered sugar and garnish with lemon slices or zest before serving.
Notes
- For crust preparation, you can use your fingers, a pastry cutter, or pulse briefly in a food processor if using chilled butter for a flakier texture.
- This recipe can easily be doubled and baked in a 9×13 inch pan.
- Store leftover lemon bars covered in the refrigerator for up to 1 week.
- To freeze, freeze cut bars in a single layer for 1 hour, then wrap each individually and place into a container. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
- If using a 9×9 inch pan instead of 8×8, layers will be thinner and may need reduced baking time; watch closely to avoid overbaking.
