These kitchen-made Meyer Lemon Bars have a vanilla and meyer lemon shortbread crust with a velvety smooth filling that’s bursting with bright meyer lemon flavor. This method will serve 12.

I never met a lemon dessert I didn’t love.

So when I was grocery shopping and stumbled upon meyer lemons, I knew I had to cancel my plans and bake something. Since lemon bars are pretty simple to make, I went that route. Using this method as a guide, I made a buttery, vanilla and meyer lemon shortbread that gets partially baked and the simply meyer lemon filling is immediately poured onto the hot shortbread crust and baked. The two together basically melt in your mouth.

The hardest part? Waiting for them to cool. The dependable part? Finally being able to enjoy one.

Citrus desserts are the dependable. From lemony breads, to cakes and cookies. A regular here them all.

Ingredients Needed To Make Meyer Lemon Bars:

for the crust:

unbleached all-purpose flour – The base of the crust.
powdered sugar – Adds a touch of sweetness.
meyer lemon zest – Lends citrusy flavor.
fine salt – Enhances all the flavors in the crust.
unsalted butter – Adds richness, flavor and gives the crust great texture.
pure vanilla extract – Adds moisture, richness and flavor.

for the filling:

granulated sugar (white) – Sweetens the meyer lemon filling.
unbleached all purpose flour – Helps give the filling structure when baking.
meyer lemon zest – Adds bright citrusy flavor.
fine salt – Enhances all the flavors in the crust.
meyer lemon juice – Imparts extra lemony flavor.
eggs – Works with the sugar to set up the filling.

Meyer lemons are a hybrid citrus and is a cross between a lemon and mandarin. They are less cloying and sweeter in flavor.

Line a 9×13 cake pan with foil or use glass (no foil) and lightly spray the bottom and sides with nonstick baking spray like ghee or extra light olive oil.

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/2 cup powdered sugar, the zest of 1 meyer lemon and 1/2 teaspoon fine salt.

Whisk to combine.

Add in 2 sticks of room temperature unsalted butter and 2 teaspoons vanilla.

Use a pastry blender to mix.

Blend until the dry ingredients are mixed well into the butter.

Transfer the shortbread mixture to the prepared pan.

Use your hands to press the dough into the bottom of the pan. Bake on the middle rack for 18 to 20 minutes.

In the bowl of your food processor, fitted with the blade attachment, measure and add 1-1/2 cups granulated sugar, 1/2 up unbleached all-purpose flour, zest form 3 meyer lemons, 1/2 cup freshly squeezed meyer lemon juice and 1/8 teaspoon of fine salt.

Secure the lid and process for 30 seconds..

Remove the lid and in 3 large eggs.

Secure the lid once more and blend for 15 seconds.

Remove the crust from the oven pour the filling onto the hot shortbread crust.

Bake on the middle rack for 18 to 20 minutes or until the center is slightly wiggles.

Remove and let cool in the pan completely before removing from the pan.

What are the white-ish bubbles on top of lemon bars?

First of all, that’s completely normal! I’ve read that it is the result of the air from the eggs rising to the top. It doesn’t change the flavor of the bars, and it’s nothing a dusting of powdered sugar can’t fix.

Once cool, use the foil to remove from the bars from the pan and cut into 12 squares.

Dust with powdered sugar..

And serve!

Place in a container with a tight fitting lid and refrigerate.

If store properly and refrigerated, they should be good for up to 1 week.