Classic Meyer Lemon Bars with Shortbread Crust
Bright and tangy lemon bars with a buttery shortbread crust, perfect for a refreshing dessert.
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 overhang.
- Mix dry ingredients, add melted butter, vanilla, and zest; press into pan and bake 20–25 minutes until golden.
- 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 and 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.