Meyer Lemon Bars Prep: 15 minsCook: 40 minsTotal: 55 minsServing: 1 barYields: 24 barsratingsAdd a comment

Prepare your favorite lemon bars using Meyer lemons and the results are incredible. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother skin, a deeper yellow colored skin, and a dark yellow pulp. They are also sweeter than regular lemons and are less acidic so the flavor is less tart. Meyer lemons are in peak season from winter through early spring, so be sure to browse the produce section and pick some up when they are available. They can be stored in the refrigerator for up to one week for optimal freshness.

For most recipes Meyer lemons and regular lemons can be used interchangeably. Just remember that the sweeter Meyer lemons don't have the same tart zing of the traditional lemons. Give Meyer lemons a try not only in this recipe, but also in your favorite cocktails or vinaigrettes.

Once these Meyer lemon bars are baked, dust them with powdered sugar, and cut into squares. They can be covered and stored at room temperature for 2 days or in the refrigerator for up to 1 week.


  • 1 cup unsalted butter (softened)
  • 1/2 cup powdered sugar (plus, more for dusting)
  • 2 1/3 cups all-purpose flour (divided)
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 teaspoon Meyer lemon (grated)
  • 6 tablespoons Meyer lemon juice (freshly squeezed)
  • 1 teaspoon baking powder

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Grease and flour a 9-x13-inch baking pan and set aside.

    Meyer Lemon Bars

  2. In a large bowl, use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.

    Meyer Lemon Bars

  3. Add 2 cups of the flour, beating on low until blended.

    Meyer Lemon Bars

  4. Press mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.

    Meyer Lemon Bars

  5. Meanwhile, beat the eggs in a large mixing bowl until light.

    Meyer Lemon Bars

  6. Gradually, add the granulated sugar, beating until thick and blended.

    Meyer Lemon Bars

  7. Add the Meyer lemon zest and juice, remaining 1/3 cup of the flour, and baking powder. Beat until thoroughly blended.

    Meyer Lemon Bars

  8. Pour the lemon mixture over the baked crust and return to the oven. Bake for 15 to 20 minutes or until pale gold.

    Meyer Lemon Bars

  9. Remove from the oven and evenly dust with powdered sugar. Let cool. Cut into about 24 squares to serve.

    Meyer Lemon Bars

  10. Enjoy!

    Citrus Tip

    When a recipe calls for both the zest and juice of a citrus fruit, be sure to grate the zest before cutting and juicing the fruit. It is easier (and safer) to hold the fruit when it is still whole as you run the skin along the zester. Once you have removed the zest that you need, then you can slice the fruit in half and squeeze the juice from the inside.


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