Every spring, my grandma would whisper that the lemons were “just right” and that’s when the mixing bowls made their grand entrance. This Meyer Lemon Bars recipe takes me right back to those sunny afternoons. Soft, tangy, and just-sweet-enough, these bars are pure magic. No wonder they’re buzzing on Pinterest citrus lovers can’t get enough. It’s a simple recipe using pantry staples with a cheerful twist. No fancy tools required just wholesome, homemade comfort.
These lemon bars feature a buttery shortbread crust and a velvety, tangy filling that’s brighter than a crisp linen apron on the clothesline. All you need are Meyer lemons (sweeter and more floral than traditional lemons!), flour, eggs, and sugar. It’s cozy, classic, and delightfully easy to make. Full recipe details are just below!
I first made these bars in culinary school with my CIA instructor hovering talk about pressure! Luckily, they earned a nod of approval. Since then, I’ve tested and adapted this version for home kitchens. There’s also a little flavor trick: I add some lemon zest right into the filling to amplify those floral Meyer lemon notes. It’s subtle but makes a big difference you’ll love it!
Why You’ll Love These Meyer Lemon Bars
Bright and Nostalgic: Meyer lemons bring a sweeter, floral citrus note that feels like sunshine in every bite. They remind me of my grandma’s spring baking days!
Easy to Make: You don’t need fancy tools or expert skills just some pantry staples and a mixing bowl.
Perfect for Any Occasion: Whether it’s a picnic, brunch, or weeknight treat, these bars are a hit anywhere.
Beginner-Friendly: The shortbread crust and tangy filling are straightforward and forgiving. Slightly imperfect edges? That’s just homemade charm.
Used in both the crust and filling. For best results, measure by weight (120g per cup).
Powdered sugar
Dry
Provides a tender, buttery texture to the shortbread crust.
Unsalted butter
Fat
Room temperature butter creams smoothly and creates that melt-in-your-mouth crust.
Meyer lemon juice
Liquid
Fresh-squeezed from about 3–4 lemons for full flavor. Include 1–2 teaspoons of zest for depth.
Granulated sugar
Dry
Balances the citrus’s tartness and helps the filling set properly.
Eggs
Binder
Use large eggs, lightly beaten for a silky filling without bubbles or curdling.
Baking powder
Leavening
A touch adds a light, cloud-like lift to the filling.
How to Make Meyer Lemon Bars Step-by-Step
Follow these easy steps for lemon bar bliss the aroma alone is worth it!
Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease an 8×8″ baking pan and line it with parchment paper. Cream butter and powdered sugar together until light and fluffy. Add flour and a pinch of salt, mixing until combined. Press into the pan in an even layer. Bake for 15–20 minutes until edges are lightly golden.
Make the Filling: While the crust bakes, whisk together 1 cup granulated sugar, 2 large eggs, 2 tablespoons of flour, 1/2 teaspoon baking powder, zest of one Meyer lemon, and 1/3 cup of fresh Meyer lemon juice. Stir gently until just combined and smooth. Avoid overmixing.
Layer and Bake: Pour the filling over the warm crust and return to the oven. Bake for another 20–25 minutes, or until the center no longer jiggles and a toothpick inserted comes out mostly clean.
Cool and Enjoy: Let the bars cool completely at room temperature, then refrigerate for at least 1 hour. Dust the chilled bars with powdered sugar and cut into squares using a sharp, clean knife.
Pro Tip: Doubling the recipe? Use a 13×9″ pan instead. Bake the crust for 20–25 minutes and the filling for 25–30 minutes. Always check for doneness with a toothpick.
Serving and Storage
Serving Ideas: Add a curl of Meyer lemon zest or a tiny wedge on top for a decorative burst of citrus. These are perfect alongside a cup of Earl Grey or even served with vanilla ice cream.
Storage: Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer shelf life.
Storage Method
Duration
Tips
Refrigerator
Up to 5 days
Use a tight-fitting lid or wrap to prevent the bars from drying out or absorbing odors.
Freezer
Up to 3 months
Wrap each bar in plastic wrap, then place them in a labeled freezer-safe bag. Thaw overnight in the fridge before serving.
Expert Insight: The Appeal of Meyer Lemon Bars
Meyer lemon bars shine with a balance of sweet, floral citrus and rich buttery crust. Their flavor profile less acidic and more fragrant than traditional lemons gives this recipe a sophisticated upgrade while keeping the familiar charm. It’s the perfect treat when you want something nostalgic yet elevated.
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Finding the Perfect Balance with Meyer Lemon Bars
It took quite a few batches and a few overly tart flops to get this recipe just right. The goal? A balanced bite with just enough lemony brightness, mellowed by a soft, buttery crust. This final version is the one I turn to every spring, born from trial and cozy kitchen moments.
FAQs ( Meyer Lemon Bars )
Conclusion
These Meyer Lemon Bars come together in under an hour and deliver that golden balance of bright citrus filling and melt-in-your-mouth shortbread base. They’re easy enough for a casual dessert yet stunning enough for any special gathering. Plus, they freeze like a charm prepping ahead has never been sweeter.
Want a twist? Try adding a hint of dried lavender to the crust or replace some sugar with honey for a delicate floral undertone. However you enjoy them, don’t skip chilling before slicing it’s the key to those tidy, bakery-style squares.
I’d love to hear how yours turned out feel free to share your photos or tweaks in the comments or tag me on social. These bars are made for sharing, and I hope they bring that same burst of joy they bring me every spring. Happy baking!
Olivia Farnsworth
Meyer Lemon Bars Easy and Delicious Recipe
Meyer Lemon Bars are a bright taste of summer with their tart-sweet filling and buttery shortbread crust. Perfect for picnics, potlucks, or anytime you crave a refreshing dessert. This recipe features Meyer Lemon Bars, Lemon Meyer Recipes, and Meyer Lemon Desserts naturally, making it a delightful treat that showcases the unique flavor of Meyer lemons.
1/4 teaspoon kosher salt (omit if using salted butter)
1 cup granulated sugar (7 ounces)
3 large eggs room temperature, beaten
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup Meyer lemon juice, about 3 large
1/4 teaspoon kosher salt
Method
Preheat oven to 350 degrees F. Grease or line an 8″X 8″ glass baking dish with parchment.
In a stand mixer fitted with the paddle attachment, cream butter and powdered sugar until light and fluffy. Add flour and salt, mix until just combined. Press dough into bottom of the pan.
Bake crust at 350 degrees F for 15-20 minutes or until barely golden.
While crust bakes, prepare filling by blending sugar, eggs, flour, baking powder, lemon juice, and salt in the same bowl until just combined.
Pour filling onto baked crust and bake for an additional 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow bars to cool completely to set.
Cut into 16 squares and dust with powdered sugar before serving. Garnish with thin slices of Meyer lemon wedges if desired.
Notes
To double the batch, bake in a 13″X 9″ pan. Store bars in an airtight container in the refrigerator for up to 4 days. Allow bars to come to room temperature before serving for best flavor.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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