Zesty Meyer Lemon Bars

Meyer Lemon Bars offer a delightful twist on the beloved classic lemon dessert. These exquisite bars stand out with their subtly sweeter, less tart profile and a distinctive floral note, a signature characteristic of the unique Meyer lemon. If you’re a connoisseur of citrus desserts, prepare your palate for an unparalleled experience that elevates the traditional lemon bar to new heights.

Crafting Meyer Lemon Desserts is an exceptional way to celebrate the distinctive qualities of these special fruits. And for those new to the magic of Meyer lemons, these easy-to-make bars serve as the perfect introduction, promising a symphony of sweet and tangy flavors in every bite.

A Meyer Lemon bar on a white ceramic plate with lemon slices to garnish and a wand for powdered sugar.

Why You Must Make These Irresistible Meyer Lemon Bars

There are countless reasons why these Meyer Lemon Bars deserve a place in your baking repertoire. They are not just another lemon bar recipe; they are an experience, a delicate balance of flavors that will captivate anyone who tries them.

Unique Flavor Profile: Unlike standard lemons, Meyer lemons are a hybrid of a lemon and a mandarin orange. This genetic cross lends them a naturally sweeter, less acidic taste with a beautiful, subtle floral aroma. This nuanced flavor transforms the familiar lemon bar into something truly special and intriguing.
Perfectly Balanced Sweetness: The inherent sweetness of Meyer lemons means you often require less added sugar in the recipe, resulting in a dessert that’s delightfully sweet without being cloyingly so. It allows the bright citrus notes to shine through without being overpowered by tartness.
Irresistible Texture Contrast: Each bar features a perfectly crumbly, buttery shortbread crust that provides a satisfying base for the vibrant, silky-smooth lemon custard topping. This contrast in textures, from the crisp crust to the meltingly tender filling, makes every bite a joy.
A Feast for the Senses: Beyond taste, these bars are a visual delight with their sunny yellow hue and delicate dusting of powdered sugar. The aroma alone, a blend of fresh lemon and sweet baked pastry, is enough to tantalize your senses.
Impressive Yet Simple: While they taste and look sophisticated, this recipe is surprisingly straightforward to prepare. It’s perfect for both seasoned bakers and beginners looking to create a show-stopping dessert with minimal fuss.

While Meyer lemons might not grow in every backyard, their distinctive charm makes seeking them out a worthwhile endeavor. These sweet-tart gems are the perfect way to conclude any meal, offering a refreshingly elegant finish that leaves a lasting impression. From family gatherings to special occasions, Meyer Lemon Bars are guaranteed to be a crowd-pleaser.

The Magic of Meyer Lemons: A Citrus Spotlight

Before diving into the recipe, let’s appreciate the star ingredient: the Meyer lemon. Originating from China, these fascinating fruits were introduced to the United States in the early 20th century by agricultural explorer Frank N. Meyer. Often mistaken for a standard lemon, their distinct characteristics set them apart and make them a favorite among chefs and home bakers alike.

Meyer lemons are smaller and rounder than typical lemons, with a thin, smooth rind that ranges in color from deep yellow to a vibrant orange when fully ripe. Their juice is less acidic, offering a milder tartness and a noticeable sweetness, which is attributed to their mandarin orange lineage. This unique sweetness is complemented by a delicate floral fragrance that elevates any dish or dessert they grace.

The peak season for Meyer lemons typically runs from December through May, making them a winter and spring culinary delight. Their fragile rinds and shorter shelf life contribute to their somewhat elusive and premium status, often found in specialty grocery stores during their season. Understanding these characteristics is key to appreciating why they transform a simple lemon bar into an extraordinary one.

How to Make Meyer Lemon Bars: A Detailed Guide

Creating these delightful Meyer Lemon Bars is a simple process when broken down into manageable steps. Follow this guide for a perfect batch every time, focusing on precision and care at each stage to ensure the best flavor and texture.

Prepare Your Pan and Oven: Begin by preheating your oven to the specified temperature (typically 350°F or 175°C). Line an 8×8 inch baking pan with parchment paper or non-stick foil, leaving an overhang on the sides. This “sling” makes for effortless removal of the baked bars.
Craft the Buttery Shortbread Crust: In a mixing bowl, combine the softened butter, sugar, flour, and a dash of salt. Mix these ingredients until a cohesive, crumbly dough forms. Avoid overmixing to prevent a tough crust.
Chill and Blind Bake the Crust: Gently gather the dough into a ball, then press it evenly into the bottom of your prepared pan. Chill the crust in the refrigerator for at least 15-20 minutes. This chilling step is crucial for a tender, flaky crust. Afterward, bake the chilled crust for about 15 minutes, or until it’s lightly golden around the edges. Remove it from the oven and let it cool completely on a wire rack while you prepare the filling, but keep the oven on.
Whisk the Luscious Lemon Filling: In a separate bowl, whisk together the eggs, sugar, finely grated Meyer lemon zest, and fresh Meyer lemon juice until well combined. The zest is key to amplifying that bright, floral lemon flavor. Gradually whisk in the flour until the mixture is smooth and lump-free.
Pour and Bake the Filling: Once the crust has cooled, carefully pour the prepared Meyer lemon filling over the shortbread base. Return the pan to the oven and bake for approximately 25-30 minutes, or until the filling is set and no longer jiggles when gently shaken. The edges might be slightly puffed, and the center firm.
Cool and Chill for Perfection: Remove the bars from the oven and allow them to cool completely at room temperature. For the cleanest cuts and best texture, refrigerate the bars for at least 2-4 hours, or preferably overnight, until they are thoroughly chilled.
Slice and Dust: Once fully chilled, use the foil or parchment paper overhang to lift the entire slab of lemon bars out of the pan. Place it on a cutting board. Using a sharp knife, cut the bars into desired squares or rectangles. Just before serving, generously dust the tops with powdered sugar for an elegant finish.

Overhead view of a tray of 3 meyer lemon bars with small lemon slices to garnish.

Expert Tips for Flawless Meyer Lemon Bars

Achieving bakery-quality Meyer Lemon Bars is within reach with these expert tips and tricks. Paying attention to these small details can make a significant difference in the final outcome, ensuring your bars are nothing short of perfect.

Line Your Pan Thoughtfully: Using non-stick foil or parchment paper with an overhang is a game-changer. Not only does it ensure easy release, but it also creates a convenient “sling” that allows you to lift the entire baked slab out of the pan, making cutting a breeze and minimizing mess.
Room Temperature Ingredients are Key: For both the crust and the filling, ensure your butter and eggs are at room temperature. This allows for smoother incorporation, leading to a more uniform crust and a silkier, more consistent lemon custard. Cold ingredients can cause lumps and affect the texture.
Always Opt for Fresh Lemon Juice: While bottled lemon juice is convenient, it simply cannot compare to the bright, nuanced flavor of freshly squeezed Meyer lemon juice. The essence of this dessert relies heavily on the quality of the citrus, so make the effort to squeeze your own.
Zest Before You Squeeze: This might seem obvious to some, but it’s a crucial step. It’s far easier to zest a whole, firm lemon than a juiced one. Ensure you only zest the bright yellow part of the rind, avoiding the bitter white pith underneath.
PRO-Tip: Maximize Juice Extraction: Before squeezing your lemons, place them on a countertop and roll them firmly under the palm of your hand for about 10-15 seconds. This action breaks down the internal membranes of the fruit, making it easier to extract more juice. You’ll be surprised by how much more liquid you get!
PRO-Tip: Infuse Sugar with Zest for Intense Flavor: To unlock the most flavor from your lemon zest, combine it with the sugar called for in the filling recipe. Use your fingertips to rub the zest into the sugar. This motion releases the essential oils from the zest, infusing the sugar with a potent burst of lemon aroma and flavor that will permeate the entire custard.
Don’t Fret Over Tiny Bubbles: It’s completely normal to see small bubbles or a slightly uneven surface on the baked lemon filling. These imperfections will magically disappear once you generously dust the bars with powdered sugar just before serving, leaving you with a beautifully smooth presentation.
Chill Thoroughly for Neat Slices: Patience is a virtue when it comes to cutting lemon bars. Ensure the bars are completely chilled, ideally for several hours or overnight, before attempting to slice them. A cold filling will firm up, allowing for perfectly clean, crisp edges on your bars. Use a sharp, hot knife (wiping it clean between cuts) for the neatest results.
Store Properly: Once cut, store your Meyer Lemon Bars in an airtight container in the refrigerator. They will maintain their freshness and delightful texture for up to 3-4 days.

A white ceramic tray with 3 Meyer Lemon Bars.

The Story Behind the Recipe: A Personal Verdict

The first time these Meyer Lemon Bars truly captivated an audience was back in 2012, at a bridal shower I had the pleasure of co-hosting for a cherished neighbor. Among the spread of treats, these bars quickly became a topic of conversation. Shelli, the discerning mother of the bride-to-be, was the first to pinpoint their unique quality, her palate astute enough to notice the subtle differences that made them stand out from any other lemon bar she’d tasted. Her inquiry sparked a delightful discussion about the magic of Meyer lemons.

Bringing the few leftover bars home, I waited for the verdict from my dear husband, whose palate, though appreciative, isn’t always as “discriminating” as Shelli’s. To my surprise, while he didn’t explicitly identify the Meyer lemon difference, he raved about how exceptionally tasty they were. Not just once, but multiple times throughout the evening. His enthusiastic endorsements confirmed that even without understanding the specific citrus, the superior flavor profile of these bars shone through.

So, if you have access to the wonderful Meyer lemons, I wholeheartedly encourage you to make this recipe as written. The subtle sweetness and floral notes are truly a game-changer. However, if standard lemons are what you have on hand, don’t hesitate to give these a try. Just remember to add an extra 1/2 cup of sugar to balance their increased tartness, ensuring you still achieve that perfect sweet-tart harmony.

Frequently Asked Questions About Meyer Lemons and Lemon Bars

What are Meyer Lemons?

Meyer lemons are a natural hybrid citrus fruit, believed to be a cross between a true lemon and a mandarin orange. This unique lineage gives them a distinctive flavor profile: they are noticeably sweeter and less acidic than common lemons (like Eureka or Lisbon varieties), with a thinner, smoother rind and a lovely floral aroma. Their flesh is typically a deep yellow, sometimes with an orange tint, and they have fewer seeds. They are highly prized in gourmet cooking and baking for their nuanced flavor.

What Are Meyer Lemons Used For?

Meyer lemons are incredibly versatile and can be used in almost any recipe that calls for standard lemons, though you might need to adjust for their inherent sweetness. Their juice is perfect for baking into pies, cakes, tarts, and, of course, these delightful lemon bars. They also shine in savory dishes, marinades, dressings, and cocktails. The fragrant zest is excellent for infusing flavor into oils, sugars, and creams, and their rinds can even be candied. Remember their subtle sweetness will impart a different character than the sharper acidity of a standard lemon.

Should Meyer Lemons Be Refrigerated?

Yes, to extend the shelf life of your precious Meyer lemons, it’s best to store them in the crisper drawer of your refrigerator. This environment helps to prevent them from drying out and can keep them fresh for up to two weeks, sometimes even longer. If stored at room temperature, they will likely dry out and spoil much faster, typically within a few days to a week. For maximum juiciness, always bring them to room temperature before zesting and squeezing.

Can I Freeze Meyer Lemon Juice or Zest?

Absolutely! Meyer lemons have a relatively short season, so freezing their juice and zest is an excellent way to enjoy their flavor year-round. For juice, simply squeeze it and freeze it in ice cube trays. Once solid, transfer the cubes to an airtight freezer bag. For zest, spread it on a small tray to freeze, then transfer to a freezer bag or airtight container. Both will keep for several months and can be used directly from frozen in most recipes.

Meyer Lemon Bars

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Yield
16 servings

A twist on the classic lemon bars featuring a slightly sweeter cousin to the classic lemon, the Meyer lemon!

Ingredients

For the Shortbread Crust:

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1 cup all-purpose flour
Dash of salt (about 1/8 teaspoon)

For the Meyer Lemon Filling:

3 large eggs
1 cup granulated sugar (use 1 1/2 cups if substituting with regular, tarter lemons)
1 tablespoon grated Meyer lemon zest
1/2 cup fresh Meyer lemon juice
1/2 cup all-purpose flour
Powdered sugar, for dusting

Instructions

Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC). Line an 8×8-inch baking pan with non-stick foil or parchment paper, ensuring there’s an overhang on two sides to easily lift the bars later.
Make the Crust: In a medium bowl, use an electric mixer to beat together the softened butter and 1/4 cup sugar until light and fluffy. Slowly add the 1 cup flour and salt, mixing on low speed until just combined and a crumbly dough forms. Do not overmix.
Form and Chill Crust: Gather the dough into a ball and then press it evenly into the bottom of the prepared baking pan. For best results, chill the crust in the refrigerator for at least 15-20 minutes.
Blind Bake Crust: Bake the chilled crust for 15 minutes, or until it’s lightly golden brown around the edges. Remove from the oven and let it cool completely on a wire rack while you prepare the filling. Keep the oven on.
Prepare the Filling: While the crust cools, whisk together the eggs, 1 cup sugar (or 1 1/2 cups for regular lemons), Meyer lemon zest, and Meyer lemon juice in a separate bowl until well combined. Gradually whisk in the 1/2 cup flour until the mixture is smooth.
Bake the Bars: Pour the lemon filling evenly over the cooled shortbread crust. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center.
Cool and Serve: Remove the bars from the oven and let them cool completely to room temperature on a wire rack. For the cleanest cuts, chill the bars in the refrigerator for at least 2-4 hours (preferably longer) before cutting them into squares or rectangles. Dust generously with powdered sugar just before serving.

Notes

Adapted from Ina Garten’s classic lemon bar recipe, with adjustments for Meyer lemons.

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