|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 19g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 blind-baked and topped with easy, flavorful lemon curd and then baked until set. The cooled bars are then dusted with powdered sugar and cut into squares. Lemon bars are a perfect mix of crisp, sweet crust and smooth, creamy, and lightly tart filling. Plus, they're surprisingly easy to make—just allow enough time to let them cool completely.
You're more likely to find Meyer lemons when they're in season, roughly December through May. Look for them at farmers' markets and supermarkets with an impressive produce section. Make a batch of Meyer lemon bars for your next potluck, shower, or gathering.
8 ounces (1 cup) unsalted butter, softened
1/2 cup confectioners' 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
Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
Add 2 cups of the flour, beating on low speed until blended.
Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
Meanwhile, beat the eggs in a large mixing bowl until light.
Gradually add the granulated sugar, beating until thick and blended.
Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
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 and set.
Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.
How to Store and Freeze
- Meyer lemon bars can be covered and stored at room temperature for two days or will keep in the refrigerator for up to one week.
- To freeze, wrap bars tightly and store for up to three months. Defrost in the fridge overnight before serving.
- 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.
- Add the filling to the crust as soon as it comes out of the oven and is still hot.
- You can also make lemon bars with regular lemons and you can even make them keto-friendly.
What's the Difference Between Meyer Lemons and Regular Lemons?
Meyer lemons and the regular 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 standard lemons, with skin that is thinner, smoother, and more orange than yellow.
When it comes to flavor, it is not only the sweeter 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.