You need just 5 ingredients to make the perfect meyer lemon bars. It’s the perfect balance between sour and sweet.
Lemon bars are one of my favorite desserts. At only 5 ingredients you can’t go wrong with this recipe. I love that sweet and tangy combination that makes lemon bars such a special treat. In this recipe I’ve added a little extra touch by using meyer lemons, the smaller sweeter lemon variety with a deeper yellow, almost orange color. They are thought to be a cross between a lemon and an orange. If you can’t find meyer lemons you can always use regular lemons, but the meyer variety provides a subtle change in flavor that gives a gourmet twist on the traditional lemon bar. This recipe uses Plugra Butter, the high-fat content European-style butter that I always use and love. It gives a richer texture and flavor to the shortbread crust. Once you try European butter you’ll never go back. It makes every recipe better!
Meyer Lemon Bars
- ½ cup sugar
- 1 cup
- Plugra Butter
- 2 cups flour
- 1½ cups sugar
- ¼ cup flour
- 4 eggs
- 4 meyer lemons, juiced (about 1 cup)
- Preheat oven to 350 degrees.
- In a small mixing bowl use a pastry cutter to combine the butter, ½ cup sugar, and 2 cups flour. Press this dough into the bottom of a 9x13 pan. Bake for 15-20 minutes until golden.
- Five minutes before the crust is done baking, mix together the 1½ cups sugar and ¼ cup flour. Whisk in the eggs and meyer lemon juice.
- Pour the lemon mixture over the baked crust and return to the oven for another 20 minutes.
The bottom crust of a lemon bar is a shortbread. Making shortbread is as easy as 1, 2, 3 since the basic recipe for shortbread is 1 part sugar, 2 parts butter, 3 parts flour. The above recipe has a little extra flour to help support the weight of the lemon topping.