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    Home » Recipes » Lemon and Citrus Recipes

    Easy Meyer Lemon Bars Recipe

    by Jolina | Published: May 4, 2016 | Last Updated: May 10, 2022 | 51 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Meyer lemon bars with shortbread crust are perfectly sweet and tangy, a burst of sunny lemony flavour in every bite.

    (Craving for something with a bit more tang? You will love these shaker lemon bars. The recipe uses whole lemons – perfect for lemon lovers!)

    Overhead shot of Meyer lemon lemon bars.
    Jump To hide
    Difference between Meyer lemons and regular lemons
    Why you’ll love making lemon bars with Meyer lemons
    What you’ll need
    Easy recipe with step-by-step photos
    Expert baking tips
    Recipe FAQs
    The best Meyer lemon recipes
    Meyer Lemon Bars

    I’m not a big fan of winter but Meyer lemons make everything better. They’re in season from about December to May and just the sunshine we need on gloomy winter days.

    Every year, I grab a bag (ok maybe 2) of Meyer lemons as soon as I see them in-store and these bars are one of the first treats I make. They go perfectly with everything. 

    They’re great with tea. They’re a light and refreshing dessert after a meal. They’re also a hit at wedding showers and baby showers.

    Meyer lemon bars (and lemon desserts in general) just make me really happy. Hope they make you smile too.

    Difference between Meyer lemons and regular lemons

    Lemon bars made with Meyer lemons.

    But first, what are Meyer lemons?

    Meyer lemons were first introduced to the States from China in the early 20th century by Frank Meyer (thus the name). This wonderful winter citrus is a cross between regular lemons and mandarin oranges.

    The main difference between Meyer lemons and regular lemons is the taste. 

    Meyer lemons are only moderately acidic and don’t have the same strong tang as regular lemons. They’re much sweeter and more fragrant too. 

    They’re also not available year-round like regular lemons. You would usually see them in stores from early winter to late spring.

    They look different as well. They’re smaller, rounder and deeper yellow than regular lemons.

    Why you’ll love making lemon bars with Meyer lemons

    If you already have a lemon bar recipe you love, switch things up and try this recipe!

    • Meyer lemons are delightful. If you’re not on the Meyer lemon train yet, these lemon squares are a delicious introduction.
    • The shortbread crust makes all the difference. It pairs perfectly with the tangy lemon filling.
    • This recipe is easy to make. It’s a very forgiving recipe and comes together in no time. 
    • They’re freezer-friendly too. So you can bake them when you have the time and bring them out when the craving hits.

    What you’ll need

    This recipe is straightforward and all the ingredients you need are pantry staples.

    Ingredient notes

    • Unsalted butter
    • All purpose flour
    • Granulated sugar
    • Salt
    • Eggs
    • Meyer lemon juice
    • Meyer lemon zest
    • Powdered sugar (also called confectioner’s sugar)

    If you can’t find Meyer lemons, you can use the same amount of regular lemons for a tarter but still delicious lemon treat.

    Baking tools

    I like using my stand mixer to make the crust because it’s faster, but a handled electric mixer will do just fine. Other than that, all you need are:

    • 9×13 inch baking pan
    • Parchment paper
    • Mixing bowls
    • Measuring cups and spoons
    • Whisks and spatulas

    Easy recipe with step-by-step photos

    Shortbread Crust

    1. PREP BAKING PAN. Preheat your oven to 325F and prep a 9×13 inch baking pan by lining it with parchment paper with a slight overhang on each side. This will make it easier to lift the lemon squares out later.

    2. MAKE CRUST. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat butter, flour, granulated sugar and salt until it resembles a coarse meal. Do not over beat. You’ll know you’re done when no big chunks of butter and large streaks of flour remain.

    Photo collage - butter, sugar and flour in a bowl.

    3. TRANSFER DOUGH TO PAN. Transfer the dough to your pan and, using your hands, press evenly and firmly onto the bottom. You want to be conscientious about this — make sure the crust is packed tightly and evenly so you won’t have to deal with a possible seeping situation later.

    Photo collage - how to make shortbread crust.

    4. BAKE AND COOL. Bake for 30 minutes or until it turns a light golden brown. Take out of the oven and allow to cool while you work on your filling. Do not turn your oven off.

    Lemon Filling

    1. WHISK DRY INGREDIENTS. In a large bowl, whisk granulated sugar and flour until combined.

    Photo collage - dry ingredients in a bowl.

    2. ADD EGGS. Add eggs to the flour mixture and whisk.

    Photo collage - eggs added to dry ingredients.

    3. ADD MEYER LEMON JUICE AND ZEST. Add Meyer lemon juice and Meyer lemon zest and continue whisking. Stop when the mixture gets foamy.

    Meyer lemon bars filling in bowl
    Meyer lemon bars filling whisked until foamy

    4. POUR OVER COOLED CRUST AND BAKE. Pour the filling over your cooled crust and bake for an additional 30 minutes or just until the filling is set. Take the bars out of the oven and leave on the counter to cool completely before cutting into squares. Serve with a dusting of confectioner’s sugar.

    Photo collage - lemon filling on pre-baked shortbread crust.

    Expert baking tips

    Easy, right? Here are some tips for the best Meyer lemon bars every time.

    The basics

    • Always work with room temperature ingredients.
    • It’s best to use fresh lemon juice.
    • If you’re not serving the bars right away, wait until just before serving to sprinkle with powdered sugar.

    How to know when bars are done

    You know when your bars are done baking if the sides start to turn a light golden brown. The filling should look set as well, which means it’s not soupy or runny anymore.

    Be careful not to overdo it though. Remember that your bars will continue baking as they cool in the pan. So for me, slightly wobbly is okay (think: firm Jello) but if it jiggles and moves too much in the pan, I keep it in the oven a few minutes more.

    As for the shortbread crust, pre-bake just until barely golden.

    The best way to have clean and neat slices

    To end up with nice, cleanly cut Meyer lemon squares, make sure to cool the bars completely before cutting. You can even chill them for a few minutes for good measure.

    It’s the same way I cut my crowd-favourite Pecan pie cheesecake bars (which are super ooey and gooey):

    • Put hot water in a glass and dip your sharp knife into it. Wait a few seconds until the knife is warm to the touch. Dry it with a tea towel.
    • Lift the lemon bars from the pan and transfer to a cutting board.
    • Make your first slice then wipe your knife clean with a paper towel. Dip your knife into the glass with hot water again and dry.
    • Repeat until you’ve sliced everything.
    • Enjoy!

    Recipe FAQs

    Meyer Lemon Bars Recipe
    Why do my lemon bars have bubbles on top?


    Sometimes you’ll see air bubbles on top of your bars and these are completely normal. It’s the air from the egg mixture rising to the surface.

    They won’t affect the taste and it’s very easy to cover those bubbles with powdered sugar. Nobody will ever know!

    Do lemon bars need to be refrigerated?


    Since lemon bars are basically a custard and made with eggs, they are best refrigerated if you’re not serving them the same day you baked them. 

    You can eat them cold, though we prefer bringing them down to room temperature and even microwaving them a few seconds if we’re in a rush!

    They should keep for up to 3 days in the fridge.

    Can lemon bars be frozen?


    If you want to keep them for longer, another option is to freeze them. And they freeze beautifully!

    Freezing lemon bars is similar to how I freeze my fudgy walnut brownies — once they cool completely, slice them and wrap each piece in plastic wrap. Then wrap them in foil and place them in a freezer-safe container or Ziploc bag.

    To thaw, just bring out the pieces you plan on eating or serving and leave them out on the counter to allow them to come to room temperature. That’s it!

    I don’t usually sprinkle powdered sugar on bars that I plan to freeze. I do that once I’m about to serve them. 

    If you’re freezing leftovers though, no worries. You can place parchment paper on top of the powdered sugar before you wrap the bars in plastic wrap so you don’t get a sticky mess later.

    Can I make lemon bars with a graham cracker crust?


    I always make Meyer lemon bars with a shortbread crust. I love the combination of the buttery crust and the tangy filling.

    I tried it with graham cracker crust once and lemme tell you, it was a soggy disaster. This buttery shortbread crust, on the other hand, is always sturdy enough to hold the filling up.

    So while you can try graham crackers (I’m sure Google will turn up lots of results), I always make mine with shortbread and with great success!

    I love lemons, graham crackers and coconut though so if you want to explore that flavour combination, try these recipes:

    – My favourite Meyer lemon pie of all time — made with condensed milk sitting on a graham cracker and coconut cookie crust.
    – The best lemon cheesecake ever — this sweet and tangy lemon cheesecake is light, lemony and complemented by a coconut graham cracker crust and lemon whipped cream.

    The best Meyer lemon recipes

    Homemade Lemon Curd
    Homemade Lemon Curd
    Lemon Cake with Lemon Curd Filling
    Lemon Curd Layer Cake
    Meyer Lemon Ricotta Pound Cake
    No-Bake Lemon Cheesecake

    If you love Meyer lemons as much as I do, you’ll love these:

    • Homemade Meyer lemon curd is such a delightful treat. It takes 10 minutes to make and perfect on buttermilk scones, cakes and cupcakes, your favourite waffles or simply eating straight out of the jar!
    • Looking for a Meyer lemon cake recipe? Look no further than this lemon cake with lemon curd filling and lemon buttercream. It’s a cake especially made for lemon lovers!
    • If you want a simple, everyday cake, this Meyer lemon ricotta pound cake is one of the easiest recipes you can make with Meyer lemons. Great on its own; no frosting or glaze necessary.
    Meyer Lemon Bars Recipe

    Meyer Lemon Bars

    Author: Jolina
    Meyer lemon bars with shortbread crust are perfectly sweet and tangy, a burst of sunny lemony flavour in every bite.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr
    Total Time 2 hrs
    Course Dessert
    Cuisine North American
    Servings 24 bars
    Calories 152 kcal

    Equipment

    • 9×13 Baking Pan
    • Microplane Zester
    • Wooden Reamer

    Ingredients
     
     

    For the shortbread crust:

    • 1 cup unsalted butter softened
    • 2 cups all purpose flour
    • ½ cup granulated sugar
    • ¼ tsp salt

    For the lemon filling:

    • ¾ cup granulated sugar
    • ¼ cup all purpose flour
    • 4 pcs large eggs room temperature, lightly beaten
    • ½ cup Meyer lemon juice (2-3 lemons) see note
    • Meyer lemon zest use all the zest from the lemons you used

    To serve:

    • confectioner's or powdered sugar

    Instructions
     

    For the shortbread crust:

    • Preheat your oven to 325F and prep a 9×13 inch baking pan by lining it with parchment paper with a slight overhang on each side. This will make it easier to lift the lemon squares out later.
    • Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter, 2 cups flour, ½ cup granulated sugar and ¼ tsp salt until it resembles a coarse meal. Do not over beat. You'll know you're done when no big chunks of butter and large streaks of flour remain.
      Shortbread dough in a bowl
    • Transfer the dough to your pan and, using your hands, press evenly and firmly onto the bottom. You want to be conscientious about this — make sure the crust is packed tightly and evenly so you won't have to deal with a possible seeping situation later.
      Shortbread dough pressed in pan
    • Bake for 30 minutes or until it turns a light golden brown. Take out of the oven and allow to cool while you work on your filling. Do not turn your oven off.
      Baked shortbread crust

    For the lemon filling:

    • In a large bowl, whisk ¾ cup granulated sugar and 1/ 4 cup flour until combined.
      Whisked sugar and flour in bowl
    • Add the beaten eggs to the flour mixture and whisk.
      Meyer lemon bars filling in bowl
    • Add ½ cup Meyer lemon juice and Meyer lemon zest and continue whisking. Stop when the mixture gets foamy.
      Meyer lemon bars filling whisked until foamy
    • Pour the filling over your cooled crust and bake for an additional 30 minutes or just until the filling is set. Take the bars out of the oven and leave on the counter to cool completely before cutting into squares. Serve with a dusting of confectioner's sugar.
      Meyer lemon bars filling poured over shortbread crust

    Video

    Notes

    1. If you can’t find Meyer lemons, you can use the same amount of regular lemon juice and zest to make classic lemon bars. Note that classic lemon bars a more tangy than Meyer lemon bars.
    2. See post for the complete step-by-step photos, FAQs and baking tips.

    Nutrition

    Calories: 152kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 26mgPotassium: 19mgFiber: 1gSugar: 11gVitamin A: 236IUVitamin C: 2mgCalcium: 4mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make Meyer lemon bars? I’d love to hear from you in the comments section below.

    And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    More Lemon and Citrus Recipes

    • Calamansi Pie Recipe
    • Lemon Blueberry Ricotta Cake (Easy Recipe)
    • The Best No Bake Orange Cheesecake (Easy Creamy Delicious)
    • Easy Lemon Bundt Cake Recipe (with step-by-step photos)
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    Reader Interactions

    Comments

    1. Grace

      February 13, 2020 at 1:06 am

      5 stars
      I baked your lemon bar recipe using lemons (not meyer lemons) and their delicious! My husband loves these as a kid growing up. I love the lemon too but I think I like the crust more so good. Easy to make.

      Reply
      • Jolina

        February 27, 2020 at 10:27 am

        Thank you Grace! Glad you and the husband like them 🙂

        Reply
    2. Kim Bantayan

      September 19, 2018 at 1:46 am

      Hi Ate Jojo. I bought two kilos of calamansi from a friend last weekend. I squeezed the juice out of these calamansi and placed them in the freezer for later use but I’m still left with about half a kilo in my kitchen. I was thinking of trying your lemon bars with shortbread crust but using calamansi. Do you think I should also use 1/2 cup calamansi juice? What do you recommend if I use calamansi juice instead of lemon? Thanks. Kisses and tights hugs to everyone!

      Reply
      • Jolina

        September 23, 2018 at 11:03 am

        Hi Tita Kim! I think you can substitute with the exact ratios, your bars would just taste a little bit tarter than lemon bars. What I think your calamansi juice (I’m very jealous BTW lol!) would work really well with are lime bars or key lime bars (I have recipes here, check them out and see if you like them). Xoxo back!

        Reply
    3. Annette

      March 08, 2018 at 4:58 pm

      I love lemon bars! I’ll have to pin this recipe to try out a new recipe. Lemon just reminds me of Spring for some reason. It’s snowing here today. Again. So I could use a little “sunshine.”

      Reply
    4. Jeff

      July 05, 2017 at 9:22 pm

      These lemon bars look delicious, and I really loved your article.

      Reply
    5. Yadah

      May 05, 2017 at 10:46 am

      5 stars
      These are a favourite in our house! My mum and sister love them so yummy : )

      Reply
    6. Natanja

      May 09, 2016 at 4:28 am

      I love lemon bars and these look incredibly delicious! Congrats to an awesome recipe.
      P.S. I can’t believe you have one of those girly bikes with a cute little basket, I’m so jealous!! I have been dreaming of a bike like that for ages 🙂

      Reply
      • Jolina

        May 09, 2016 at 10:50 pm

        Thanks Natanja! And yeah, I love my bike. It’s a 3-speed one though so I really struggle uphill but it’s pretty with a pretty wicker basket so I don’t care if everyone overtakes me lol! You should totally get one and cruise around Vienna. It will be awesome.

        Reply
    7. Kim

      May 07, 2016 at 10:32 am

      These look amazing…my mouth is watering just reading the recipe

      Reply
      • Jolina

        May 07, 2016 at 4:52 pm

        Thanks Kim! It’s one of my favourite recipes Hope you try it 🙂

        Reply
    8. Leigh

      May 06, 2016 at 9:52 am

      These sound so good! And not awfully difficult to make either! 🙂

      Reply
      • Jolina

        May 07, 2016 at 4:58 pm

        Thanks Leigh. No, it’s not difficult at all 🙂 Hope you decide to try the recipe!

        Reply
    9. Hollie

      May 06, 2016 at 9:48 am

      I love lemon bars and these look fantastic. I think I’m going to try making them!

      Reply
      • Jolina

        May 07, 2016 at 5:00 pm

        Hi Hollie! If you love lemons I think you would enjoy these lemon bars. Try to get a hold of Meyer lemons if you can 🙂 Let me know how it goes!

        Reply
    10. Alicia Hensley

      May 05, 2016 at 11:21 pm

      I love lemon bars! These look delicious!

      Reply
      • Jolina

        May 07, 2016 at 5:01 pm

        Hi Alicia! Give the recipe a shot, promise it’s easy 🙂 Then you can have lemon bars whenever you like! Thanks for stopping by 🙂

        Reply
    11. Jennifer L

      May 05, 2016 at 9:27 pm

      Oh don’t these look delicious! Love lemon bars. Great recipe!

      Reply
      • Jolina

        May 07, 2016 at 5:02 pm

        Hi Jennifer! Thank you!

        Reply
    12. Ninz

      May 05, 2016 at 5:25 pm

      Looks so yummy… I am pinning it to my Yummy Food board and will definitely try to make it one day.x
      Ninz

      Reply
      • Jolina

        May 07, 2016 at 5:04 pm

        Hi Ninz! Thanks very much for sharing 🙂 Hope you enjoy them as much as I do!

        Reply
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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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