When life gives me lemons—specifically, Meyer lemons from my backyard tree—there’s only one answer: Meyer Lemon Bars!

These luscious treats combine a creamy, zesty lemon filling with a buttery shortbread crust.

Whether for a casual snack or a dessert to impress, they’re the perfect way to showcase the unique sweetness of Meyer lemons.

Meyer Lemon Bars are the ultimate combination of tangy, creamy lemon filling and crisp, buttery shortbread crust.

Easy to make and absolutely irresistible, these bars are a delightful addition to any dessert table.

Meyer Lemon Bars
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Meyer Lemon Bars

Recipe by JoanneCourse: DessertCuisine: American
Servings

16

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

250

kcal

Ingredients

  • For the Crust:

  • 1 ½ cups all-purpose flour

  • ½ cup powdered sugar

  • ¼ teaspoon salt

  • 1 tablespoon Meyer lemon zest

  • ¾ cup unsalted butter, cold and cut into small cubes

  • For the Filling:

  • 1 can (14 ounce) sweetened condensed milk

  • 2 large eggs, beaten

  • ⅓ cup Meyer lemon juice (about 2–3 lemons)

  • 1 tablespoon Meyer lemon zest

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

Directions

  • Prepare the Crust
  • Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
  • In a medium bowl, whisk together the flour, powdered sugar, salt, and lemon zest.
  • Add the cold butter cubes. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Pour the crust mixture into the prepared pan. Press it evenly into the bottom using your fingers or the bottom of a measuring cup.
  • Bake for 15–18 minutes, or until the crust is lightly golden. Remove and set aside to cool slightly.
  • Make the Filling
  • In a large mixing bowl, combine the sweetened condensed milk, beaten eggs, lemon juice, lemon zest, baking powder, salt, and vanilla extract. Whisk until smooth and fully incorporated.
  • Pour the filling mixture over the slightly cooled crust, spreading it evenly.
  • Bake the Lemon Bars
  • Return the pan to the oven and bake for 20–25 minutes, or until the filling is set and slightly firm to the touch.
  • Remove from the oven and let the bars cool completely in the pan.
  • Slice and Serve
  • Once cooled, use the parchment paper overhang to lift the bars from the pan. Place them on a cutting board and slice into 16 pieces.
  • Dust with powdered sugar before serving for a decorative and flavorful finish.

Recipe Video

Notes

  • Meyer lemons are sweeter and less tart than regular lemons, giving these bars their unique flavor. If unavailable, you can substitute regular lemons but reduce the amount of juice slightly.
  • For cleaner cuts, wipe your knife with a damp cloth between slices.
  • Adding a sprinkle of fine sea salt on top before serving enhances the flavors.

Storage and Warming

Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap individual bars in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.

Warming: These bars are best served chilled or at room temperature. Avoid reheating, as the filling may soften too much.