Meyer Lemon Bars

Written by
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Kristina Vanni
Updated 01/08/21
Meyer Lemon Bars

The Spruce Eats / Kristina Vanni
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serving: 1 bar
Yields: 24 bars

Prepare your favorite lemon bars using Meyer lemons and you may sway those that aren't fans of this typically tart dessert. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother, deeper colored skin and a dark yellow pulp. They are also sweeter than regular lemons and are less acidic, so the flavor is less tart than a typical lemon, making these lemon bars a bit more approachable.

In this recipe, a buttery crust is topped with a flavorful custard and then baked until set. The bars are then dusted with powdered sugar and cut into squares. They can be covered and stored at room temperature for 2 days or will keep in the refrigerator for up to 1 week for everyone to enjoy.

Ingredients

  • 1 cup unsalted butter (softened)
  • 1/2 cup powdered sugar (plus more for dusting)
  • 2 1/3 cups all-purpose flour (divided)
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 teaspoon grated Meyer lemon zest
  • 6 tablespoons freshly squeezed Meyer lemon juice
  • 1 teaspoon baking powder

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.

    Meyer Lemon Bars

    Kristina Vanni

  2. Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.

    Meyer Lemon Bars

    Kristina Vanni

  3. Add 2 cups of the flour, beating on low speed until blended.

    Meyer Lemon Bars

    Kristina Vanni

  4. Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.

    Meyer Lemon Bars

    Kristina Vanni

  5. Meanwhile, beat the eggs in a large mixing bowl until light.

    Meyer Lemon Bars

    Kristina Vanni

  6. Gradually, add the granulated sugar, beating until thick and blended.

    Meyer Lemon Bars

    Kristina Vanni

  7. Add the Meyer lemon zest and juice, the remaining 1/3 cup of the flour, and the baking powder. Beat until thoroughly blended.

    Meyer Lemon Bars

    Kristina Vanni

  8. Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color.

    Meyer Lemon Bars

    Kristina Vanni

  9. Remove from the oven and evenly dust with powdered sugar. Let cool. Cut into about 24 squares.

    Meyer Lemon Bars

    Kristina Vanni

  10. Enjoy.

Citrus Zesting Tip

When a recipe calls for both the zest and juice of citrus fruit, be sure to grate the zest first, before cutting and juicing the fruit. It is easier (and safer) to zest while whole, as you need to hold the fruit while running the skin along the zester. Once you have removed the zest that you need, you can then slice the fruit in half and squeeze out the juice.

What's the Difference Between Meyer Lemons and Regular Lemons?

Meyer lemons and the lemons we're most familiar with differ in three ways: availability, appearance, and taste. While we can find regular lemons year-round, Meyer lemons are only available during their peak season from winter through early spring. Meyer lemons are also smaller and rounder than regular, with skin that is thinner, smoother, and more orange than yellow.


When it comes to flavor, it is not only the juice of Meyer lemons that is distinctive but also the zest, which is somewhat herbal and spicy. That being said, for most recipes, Meyer lemons and regular lemons can be used interchangeably in recipes. Just remember that the sweeter Meyer lemons don't have the same tart zing of traditional lemons.