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Meyer Lemon Bars

Delightful and zesty, Meyer Lemon Bars feature a buttery crust and a tangy lemon filling, making them a refreshing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup 1 cup (125g) all-purpose flour
  • 1/4 cup 1/4 cup (50g) granulated sugar
  • 1/4 cup 1/4 cup (60g) unsalted butter, melted
  • 1/4 teaspoon 1/4 teaspoon salt
For the Lemon Filling
  • 2 large 2 large eggs
  • 1 cup 1 cup (200g) granulated sugar
  • 1 teaspoon Zest of 1 Meyer lemon
  • 1/4 cup 1/4 cup (60ml) fresh Meyer lemon juice
  • 1/4 cup 1/4 cup (30g) all-purpose flour
  • a pinch A pinch of salt
  • Powdered sugar for dusting (optional) Use Halal-compliant ingredients if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, granulated sugar, melted butter, and salt. Stir until the mixture is crumbly.
  3. Press this mixture evenly into the bottom of a greased 8×8-inch baking pan.
  4. Bake for about 15 minutes, or until lightly golden.
Make the Filling
  1. While the crust is baking, in another bowl, whisk together the eggs and granulated sugar until smooth.
  2. Add the Meyer lemon zest, Meyer lemon juice, and flour to the mixture, and mix until just combined. Be careful not to overmix.
Combine and Bake
  1. Once the crust is done, pour the lemon filling over the hot crust.
  2. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set (it should no longer jiggle).
Cool and Serve
  1. After baking, allow the bars to cool completely in the pan.
  2. Once cool, dust with powdered sugar, cut into squares, and serve!

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Don’t rush the cooling process to ensure the filling sets properly. Avoid overmixing the filling to prevent bubbling during baking. Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.