Description
Delight in the zesty sweetness of homemade Meyer Lemon Bars featuring a buttery shortbread crust topped with a tangy lemon custard. These bars are perfectly balanced, with a crackly top and a refreshing citrus punch, making them an irresistible treat for any occasion.
Ingredients
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
Topping
- Powdered sugar (sifted, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter an 8-by-8-inch baking pan and line it with parchment paper, pressing the butter helps the parchment stick and stay in place.
- Make Shortbread Crust: In a mixing bowl or stand mixer with a paddle attachment, cream together the butter and powdered sugar until fluffy. Add flour and kosher salt and mix until fully incorporated. Break the dough into pieces and press evenly into the bottom of the prepared pan.
- Bake Crust: Bake the crust for about 20 minutes, or until the surface looks matte and puffed, with the edges beginning to brown. Remove from the oven and set aside.
- Prepare Lemon Filling: While the crust bakes, clean the mixing bowl. Combine eggs, egg yolk, and granulated sugar. Beat on medium speed until the mixture lightens in color, approximately 2 to 3 minutes. Mix in Meyer lemon juice, lemon zest, and vanilla. Sift flour and baking powder over the mixture and gently fold in until just combined.
- Assemble and Bake: Pour the lemon filling evenly over the hot baked crust. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the top is crackly and set.
- Cool and Serve: Remove from oven and place the pan on a wire rack to cool completely. For best results, refrigerate for at least 2 hours or overnight to firm up for easier slicing. Use the parchment paper to lift the bars from the pan. Cut into 16 squares or 9 squares then cut diagonally for triangles. Wipe the knife between cuts for clean edges. Dust generously with sifted powdered sugar before serving.
Notes
- Using room temperature eggs helps ensure a smooth and well-beaten lemon filling.
- Refrigerating the bars before slicing helps achieve clean cuts and firmer texture.
- For a more intense lemon flavor, use fresh Meyer lemons rather than bottled lemon juice.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow the shortbread crust to cool slightly before adding the lemon filling to prevent curdling.
Nutrition
- Serving Size: 1 bar (assuming 16 bars per batch)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 65 mg
