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Juicy Meyer lemon bars displayed on a simple backdrop, highlighting the vibrant yellow filling and smooth texture.

Classic Meyer Lemon Bars with Shortbread Crust

Bright and tangy lemon bars with a buttery shortbread crust, perfect for a refreshing dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 250 kcal

Ingredients
  

Shortbread Crust

  • 1 cup all-purpose flour
  • 1 tbsp cornstarch (optional)
  • 1/2 cup powdered sugar
  • Pinch salt
  • 1/2 cup unsalted butter, melted & cooled
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp Meyer lemon zest (optional)

Lemon Filling

  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 tbsp Meyer lemon zest
  • 1/2 cup fresh Meyer lemon juice (about 2–3 lemons)
  • 1/4 tsp vanilla extract (optional)
  • 1/4 tsp lemon extract (optional)

To Finish

  • as needed powdered sugar for dusting
  • optional lemon slices or extra zest for garnish

Instructions
 

  • Preheat oven to 350°F (177°C). Line an 8x8-inch pan with parchment.
  • Mix dry ingredients, add melted butter, vanilla, and zest; press into pan and bake 20–25 minutes.
  • Whisk sugar, flour, and lemon zest; add eggs, lemon juice, and extracts; whisk until smooth.
  • Reduce oven to 325°F (163°C), pour filling over crust, bake 20–22 minutes until just set.
  • Cool to room temperature, chill 1–2 hours, then slice and dust with powdered sugar.

Notes

Use fresh Meyer lemons for the best flavor and consider chilling the bars for cleaner slicing.
Keyword Lemon