Lemon Bars

In case you haven’t heard – I’m giving away a Meyer lemon tree! The entries will close at midnight tonight and the winner will be announced tomorrow. And even if you don’t win, the nice people at Brighter Blooms Nursery will still be delighted to ship one to you.

I’m still finding ways to use all those luscious lemons from my Meyer lemon tree. I think this weekend it will be time go ahead and take the remaining lemons off, zest and juice them, and freeze them for later. Especially since my tree is already starting to bloom for next year’s crop!

My latest use was for these Lemon Bars, made at BeeBop’s request. I have to warn you that this is a really rich and decadent recipe. I mean, really, three cups of sugar and a cup of butter! I cut some large squares for the photo, but in reality I cut these into about 1″ x 3″ bars for serving. Even smaller would work well, too. They’re an a very occasional treat and the majority of them went to work with BeeBop so we wouldn’t be tempted to over indulge :-) BeeBop’s poor co-workers – they get all the over indulgent stuff that I don’t want hanging around the house. Maybe I’ll send them a salad one of these days.

Start by preheating your oven to 350 degrees. Then generously butter a  9×13 baking pan and set it aside.

In a large mixing bowl, combine the flour, confectioner’s sugar and salt. Cut in the butter making a crumbly mixture.

Crust for Lemon Bars

Pour the mixture into the prepared baking pan and press it evenly into the bottom. As you press, this mixture will become very sticky so you’ll need to keep your hands well floured while you work.

Bake the crust for 20 minutes or until it is a light golden brown.

While the crust is baking, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.

Pour lemon filling over crust

When the crust is lightly browned, remove it from the oven and pour the filling mixture on top. Return the pan to the oven and continue baking for 25 minutes more.

Remove from the oven and allow to cool completely. Cut into bars or squares. Dust with confectioner’s sugar.


Lemon Bars
Prep time
Cook time
Rich, buttery lemon bars made with Meyer lemon zest and juice
For the crust:
  • 2 cups all-purpose flour
  • 1 cup confectioner’s sugar
  • Pinch of salt
  • 1 cup butter, room temperature
For the filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tblsp. all-purpose flour
  • 8 tblsp. fresh lemon juice
  • Zest of one lemon
  1. Preheat the oven to 350 degrees.
  2. Butter a 9x13 baking pan. Set aside.
  3. In a large mixing bowl, combine the flour, confectioner’s sugar and salt.
  4. Cut in the butter making a crumbly mixture.
  5. Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
  6. Bake the crust for 20 minutes or until it is a light golden brown.
  7. Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
  8. Remove the crust from the oven and pour the filling over.
  9. Return to the oven and bake for 25 minutes more.
  10. Remove from the oven and allow to cool completely.
  11. Cut into bars or squares.
  12. Dust with confectioner’s sugar.
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  1. says

    These are my favorite type of lemon bars – slightly sweet crust with a custardy lemon filling ‘tapped’ with confectioner’s sugar. I REALLY want to win that Meyer Lemon Tree. I already have a name for it picked out ;)

  2. says

    I still have not had the pleasure of trying a Meyer lemon, I feel like I am missing out now:-) I will try one soon for sure! Your lemon bars look gorgeous! This has always been my favorite sweet treat growing up, they make me so happy! Hugs, Terra

  3. says

    I keep hearing about Meyer lemons – have never seen or tasted one. Apparently they’ve not crossed the pond LOL But Lemon Bars…. We love lemon bars!

  4. says

    beautiful recipe, and yes, that is one nice serving of a treat… Love a recipe that relies on the simplicity of things and shines on one certain ingredient… yup, it’s a beauty all right

  5. Ann McCrickard says

    Lemon bars have always been one of my ‘trademark’ holiday homemade treats. I make them and use as hostess gifts and/or gifts to guests in my home. I also make rum balls that require crushed pecans as well as gingersnap crumbs. One year, I made rumballs first and had about 1/2 C pecans and 1/2 C gingersnaps left……so….you guessed it….I substituted the cup of nuts/crumbs for the flour and it was a really nice experiment.

  6. Reluctant cook says

    There is no better way to taste the flavor of perfect citrus than as an addition to a wa cup of constant comment tea.

  7. says

    I LOVE lemon bars – they a real weakness…
    I thought of you today when I was at the grocery because I saw Meyer Lemons. They aren’t that easy to get around here so I was surprised to see them!

  8. Dori Leslie says

    Wow! I actually had a tree on my Christmas list and didn’t get one :(
    Your lemon bars look fabulous, and btw I love the pictures you use to illustrate your recipes!

  9. says

    My resolve melts when I spy lemon bars and I know I could not resist one made from Meyer lemons – they are my absolute favorite flavor enhancer for almost anything! Love the yellow/orange color. Hubs planted a Meyer tree for me last year but its not doing well in its current location.

  10. says

    Lemon bars have been a favorite of mine for many years…I could honestly eat a whole tray I think if I had no conscience. I made some with Meyer lemons that were sent to me last year..so this takes me back in a very good way. Only said I did not win that tree…I might have to buy one now you know!

  11. Geralyn says

    I spent all morning looking for a recipe to use my precious Meyer lemons on, and I am so glad I chose yours. They turned out so wonderfully. I love that the recipe uses only whole eggs (no random leftover whites to waste or worry about using somehow). Rich buttery crust and bright lemony filling. Perfection! Thank you!

  12. says

    I actually found a 2 lb bag of Meyer lemons at WalMart the other day! The sign said $2/bag, but it rang up at $1.87. These will be in my Super Bowl spread for sure! I wouldn’t have even paid them any attention if I didn’t read your blog regularly. Thanks!

  13. Olivia says

    Was browsing around your blog today when I came across this recipe. It set off a lightbulb because I realized I had a couple of lemons that may not last a whole lot longer. Could not believe how quick and easy this was.. and like one of your other reviewers said – you don’t have to worry about leftover egg whites. (I already have at least a dozen frozen from lemon meringue pie and other such baked goodies.) Really yummy too. Thanks for providing your readers with so many delicious and easy recipes!

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