Tart and Sweet Meyer Lemon Bars (Best Shortbread Crust Recipe)
These Meyer Lemon Bars deliver the perfect sweet-tart balance using naturally floral Meyer lemons and a buttery shortbread crust. The silky custard filling and golden crust create an elegant dessert ideal for gatherings, holidays, or anytime you crave a bright, citrusy treat.
Equipment
- 8x8 inch baking dish
- Stand Mixer or Hand Mixer
- Parchment paper
- Mixing bowls
Ingredients
- 1 cup all-purpose flour (for crust)
- 1/2 cup powdered sugar (for crust)
- 1/2 cup unsalted butter, softened
- 1/4 tsp kosher salt (for crust)
- 1 cup granulated sugar
- 3 large eggs, lightly beaten
- 2 Tbsp all-purpose flour (for filling)
- 1/2 tsp baking powder
- 1/2 cup fresh Meyer lemon juice
- 1/4 tsp kosher salt (for filling)
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy lifting.
- Cream softened butter and powdered sugar until light. Add flour and salt; mix on low until a dough forms.
- Press dough evenly into the pan. Bake 15–20 minutes or until edges are lightly golden.
- Whisk sugar, eggs, flour, baking powder, Meyer lemon juice, and salt until just combined.
- Pour filling over the hot crust and bake 20–25 minutes, or until set with a slight center wiggle.
- Cool completely for 1–2 hours. Lift out using parchment, slice into squares, and dust with powdered sugar.
Notes
Cool completely before slicing for clean squares. Dust with powdered sugar only after bars have cooled to prevent melting.