What’s the difference between Meyer lemons and regular lemons?

Meyer lemons are a cross between a traditional lemon and a mandarin orange. They have thinner skin, a sweeter and less acidic flavor, and a more floral aroma than regular lemons like Eureka or Lisbon. This makes them ideal for desserts like Meyer Lemon Bars, where a gentle citrus flavor is preferred.

Can I use bottled lemon juice for this recipe?

It’s not recommended. Bottled lemon juice lacks the fresh, bright flavor that makes these bars stand out. Plus, it often contains preservatives that can negatively affect the taste and texture. Always opt for freshly squeezed Meyer lemon juice for best results.

How do I store Meyer Lemon Bars, and can they be frozen?

Meyer Lemon Bars should be cooled completely and stored in an airtight container. They’ll stay fresh in the refrigerator for up to 5 days. For longer storage, cut the bars, wrap them individually in plastic wrap, and freeze for up to 3–4 months. Dust with powdered sugar after thawing, not before freezing, to maintain their classic look.

Meyer Lemon Bars – Best Recipe for Tangy Citrus Bars

Name: Meyer Lemon Bars
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup powdered sugar; 1/2 cup unsalted butter, room temperature; 1/4 teaspoon kosher salt (omit if using salted butter); 1 cup granulated sugar; 3 large eggs, room temperature, beaten; 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup fresh Meyer lemon juice (about 3 large lemons); 1/4 teaspoon kosher salt

Description

These Meyer Lemon Bars are a delightful balance of tangy and sweet, featuring a luscious Meyer lemon filling atop a buttery shortbread crust. Perfect for potlucks, picnics, or any time you crave a bright citrus treat.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, room temperature
1/4 teaspoon kosher salt (omit if using salted butter)
1 cup granulated sugar
3 large eggs, room temperature, beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup fresh Meyer lemon juice (about 3 large lemons)
1/4 teaspoon kosher salt

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Instructions

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch glass baking dish with parchment paper.
In a stand mixer, cream the unsalted butter and powdered sugar until light and fluffy.
Add 1 cup of flour and mix just until blended. Press dough into the bottom of the prepared pan.
Bake crust for 15–20 minutes or until just barely golden.
While the crust is baking, prepare the filling: in the same mixing bowl, whisk together granulated sugar, beaten eggs, 2 tablespoons flour, baking powder, lemon juice, and kosher salt until smooth.
Pour the filling over the warm crust. Tap the pan gently to remove air bubbles.
Return to the oven and bake for another 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack. Once cool, cut into squares.
Dust with powdered sugar just before serving. Garnish with thin slices of Meyer lemon, if desired.

Notes

Ensure all ingredients are at room temperature for best results.
Use only fresh-squeezed Meyer lemon juice, not bottled.
For easier slicing, chill bars in the fridge before cutting.
Bars can be frozen individually and wrapped tightly for up to 3–4 months.
Do not dust with powdered sugar until ready to serve to avoid dissolving.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 155 kcal
Sugar: 16 g
Sodium: 9 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2.4 g
Trans Fat: 0.2 g
Carbohydrates: 23 g
Fiber: 0.3 g
Protein: 2 g
Cholesterol: 36 mg