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Meyer Lemon Bars

Meyer Lemon BarsMeyer Lemon BarsMeyer Lemon BarsMeyer Lemon Bars

These bright, tart and sweet Meyer lemon bars are sunshine in bar form! They’re easy-to-make but they do require a chill time before cutting and serving, so plan accordingly. I like to dust them with some powdered sugar right before serving for a bit of color contrast. But keep in mind that the powdered sugar will dissolve over time. So be sure to dust the bars right before serving if you plan on doing that.

Prep time: PT30M

Cook time: PT55M

Rating

5 stars (2 reviews)

Keywords

bars, citrus, lemon, meyer lemon

Ingredients

Categories

Cuisine

Steps

  1. Preheat the oven to 350°F. Spray a 9 x 13 x 2-inch baking pan with cooking oil, then place a piece of parchment paper into the pan, making sure there is some paper hanging over the edges.Place the flour, confectioner’s sugar, butter and salt into the bowl of a stand mixer fitted with a paddle attachment. Pulse the mixer on and off, until the butter starts to break down and dry ingredients aren’t flying up from the bowl. Continue to mix the ingredients together, increasing the speed from low to medium, until a dough forms. The mixture might seem really dry at first, depending on how cold your butter initially is. But keep on mixing, and a dough will form eventually.
  2. Take pieces of the dough and press the into the bottom of the pan. You want a fairly thin 1/4-inch to 1/2-inch thick crust. Press the dough, cobbling it together until you have covered the entire bottom of the pan. It may seem like you don't have enough dough, but press the dough thinner and it should cover the entire bottom of the pan.
  3. Prick the crust all over with a fork, then place a piece of parchment paper over the crust and pour pie weights, dry beans or uncooked rice onto the paper. Bake for 25 minutes, then remove the pan from the oven, carefully lift up the paper with the weights on it, and move it to a heatproof bowl. Place the crust back in the oven, and bake an additional 5 minutes, or until the top of the crust is golden brown.
  4. While the crust is baking, make the filling by placing the sugar and lemon zest in the bowl of a food processor. Process until the zest is evenly distributed into the sugar.
  5. In a glass bowl, add the eggs and salt. Whisk to break up the eggs, then pour in the lemon sugar along with the flour and lemon juice. Continue whisking until combined.
  6. Once the crust is done baking, pull the pan out of the oven, pour the filling onto the hot crust, then place the pan back in the oven. Reduce the oven to 300°F. Bake for 30 to 40 minutes or until the center of the pan no longer jiggles when you shake it.Remove from the pan from the oven and let cool to room temperature, about an hour, then cover and refrigerate for 2 hours or overnight.To cut the bars, lift the parchment paper up from the pan with the bars inside and move it to a cutting board. Cut with a warm damp sharp knife. See my note above for how to cleanly cut lemon bars.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 176 kcal
  3. Carbohydrates: 22.9 g
  4. Protein: 6.2 g
  5. Fat: 7.2 g
  6. Saturated Fat: 3.2 g
  7. Cholesterol: 157 mg
  8. Sodium: 1047 mg
  9. Sugar: 14.8 g

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