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