Celebrate one of the most anticipated fruits of the season with a pan of easy, citrusy Meyer lemon bars.
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It’s that time of year—the time when gorgeous Meyer lemons appear in the produce aisle! This recipe for Meyer lemon bars is a perfect way to showcase their exquisite flavor. The fruity dessert bars have a buttery shortbread crust topped with a layer of sweetened Meyer lemon filling and a generous dusting of powdered sugar as the finishing touch. They’re wonderfully citrusy with notes of floral and orange and a sweet, not-too-tangy flavor.
Meyer lemon bars are easy to make and lovely to look at. That means you can make a batch to treat your family or set out for dessert at your next dinner party.
What’s the difference between Meyer and regular lemons?
Meyer lemons are a cross between a regular lemon and a mandarin orange, giving them a unique look and flavor. The fruit is about the size and shape of a medium-sized regular lemon but with a deeper yellow or bright orange-yellow color. They’re very aromatic with floral notes and have a sweeter flavor and less acidity than regular lemons. Meyers are typically only available for a short while sometime between late December and May. Not all grocers carry them, so you may have to pester your store manager to get them in.
This limited availability makes Meyer lemons a treat to look forward to during the cold winter months, and a chance to brighten up gray days with the sweet, sunshiny flavor.
Ingredients for Meyer Lemon Bars
Nancy Mock for Taste of Home
- Meyer lemons: The bright flavor comes from fresh Meyer lemons. You’ll use both the juice and the zest of the lemons in this dessert.
- Butter: Softened butter gives the crust flavor and a short texture. There are a few ways to quickly soften butter if you forgot to take it out ahead of time, such as cutting it into smaller pieces (the smaller the pieces, the more quickly it softens) or using a cheese grater.
- Flour: All-purpose flour acts as a thickening agent in the lemon filling and a base for the shortbread crust.
- Confectioners’ sugar: The powdered texture of this type of sugar lets it blends quickly into the crust ingredients with no grittiness. Confectioners’ sugar is also dusted over the top of the baked bars for a pretty finish.
- Eggs: Five large eggs blend with the Meyer lemon juice and sugar to create a lemon curd layer.
- Lemon juice: Because Meyer lemons are more sweet than sour, a splash of regular lemon juice adds a little extra acidity to balance the filling.
- Vanilla extract: Use a high-quality vanilla extract to add flavor to the filling and crust of the Meyer lemon bars.
- Granulated sugar: You’ll add sugar to the eggs and lemon juice to sweeten the filling.