Looking for a delightful treat that’s bursting with citrusy goodness? Look no further than these Meyer Lemon Bars! These bars are not only delicious but also easy to make and perfect for any occasion, from brunches to afternoon snacks.
Why You’ll Love This Recipe?
- Great Flavors: The combination of tangy Meyer lemon juice and sweet shortbread crust creates a perfect balance of flavors.
- Quick Prep Time: With simple ingredients and easy-to-follow steps, you can whip up these bars in no time.
- Perfect for Meal Prep: These bars can be made ahead of time and stored in the refrigerator for a quick and tasty treat throughout the week.
Ingredient Notes:
- Powdered sugar: Adds sweetness to the shortbread crust.
- Unsalted butter: Provides richness and flavor to the crust.
- All-purpose flour: Gives structure to the crust and filling.
- Pinch kosher salt: Enhances the flavors in the crust.
- Large eggs: Help bind the filling together.
- Freshly squeezed Meyer lemon juice: Provides a bright and citrusy flavor.
- Teaspoons finely grated lemon zest: Adds extra lemon flavor.
- Teaspoon vanilla bean paste or extract: Adds a hint of vanilla to the filling.
- Teaspoon baking powder: Helps the filling rise slightly.
- Tablespoons all-purpose flour: Thickens the filling.
- Powdered sugar (sifted, for dusting): Adds a finishing touch of sweetness.
Step-by-Step Instructions:
- Preheat your oven to °F (°C) and prepare a baking pan with parchment paper.
- Cream butter and powdered sugar, then mix in flour and salt to form the crust.
- Bake the crust until golden, then prepare the lemon filling.
- Pour the lemon filling over the crust and bake until set.
- Cool, slice, and dust with powdered sugar before serving.
Helpful Tips:
- Use room temperature eggs for a smooth filling.
- Refrigerate the bars before slicing for clean cuts.
- For intense lemon flavor, use fresh Meyer lemons.
- Allow the crust to cool slightly before adding the filling.
Expert Tips for the Best Results:
- Beat the egg mixture until light and fluffy for a creamy filling.
- Gently fold in the flour to avoid overmixing.
- Refrigerate the bars overnight for a firmer texture.
Serving Suggestions:
These Meyer Lemon Bars pair well with a cup of hot tea or a scoop of vanilla ice cream for a refreshing dessert.
Storage and Reheating Tips:
Store leftover bars in an airtight container in the refrigerator for up to 5 days. To reheat, place them in the oven at 350°F (175°C) for a few minutes until warm.
Frequently Asked Questions:
- Can I use regular lemons instead of Meyer lemons?
- While Meyer lemons have a sweeter flavor, you can substitute with regular lemons for a more tart taste.
- Can I freeze these bars?
- Yes, you can freeze these bars for up to 3 months. Thaw in the refrigerator before serving.
- How can I prevent the filling from curdling?
- Make sure to use room temperature eggs and allow the crust to cool slightly before adding the filling to prevent curdling.
Conclusion:
Don’t miss out on the opportunity to indulge in these irresistible Meyer Lemon Bars. With their bright citrus flavor and buttery crust, they are sure to become a favorite in your dessert repertoire. Give this recipe a try and share your feedback with us!
Print
Meyer Lemon Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 16 squares 1x
- Category: Desserts
- Method: Baking
Description
Indulge in the refreshing tangy sweetness of Meyer Lemon Bars with a buttery shortbread crust and a zesty lemon filling, topped with a dusting of powdered sugar.
Ingredients
Units
Scale
Shortbread Crust:
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (at room temperature)
- 1 cup all-purpose flour
- Pinch kosher salt
Lemon Filling:
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 cup granulated sugar
- 1/3 cup freshly squeezed Meyer lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla bean paste or extract
- 1/4 teaspoon baking powder
- 2 tablespoons all-purpose flour
- Powdered sugar (sifted, for dusting)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F, butter and line an 8×8-inch baking pan.
- Make the crust: Cream butter and sugar, add flour and salt, press into pan and bake.
- Prepare the lemon filling: Beat eggs and sugar, add lemon juice, zest, and vanilla, then fold in flour and baking powder.
- Bake and cool: Pour filling over crust and bake until set, cool, and refrigerate before slicing.
Notes
- Room temperature eggs for smoother filling.
- Refrigerate before slicing for clean cuts.
- Use fresh Meyer lemons for intense flavor.
- Store in the refrigerator for up to 5 days.
- Cool crust before adding filling to prevent curdling.
Nutrition
- Serving Size: 1 square
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg