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Lemon Bars

Rich and buttery Lemon Bars made with Meyer lemon juice and zest. A delicious afternoon treat with a cup of tea or coffee.

A few years ago, I received a gorgeous Meyer lemon tree for my birthday. That tree has been such a delight! It lives in the corner of my office/studio and happily provides us with bumper crops of lemons every year.

Rich and buttery Lemon Bars made with Meyer lemon juice and zest. A delicious afternoon treat with a cup of tea or coffee. https://www.lanascooking.com/lemon-bars/

I’m always looking for ways to use all those luscious lemons. I think this weekend it will be time go ahead and take this year’s 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. 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 a very occasional treat for us, and the majority of them are typically sent to co-workers so we won’t be tempted to overindulge. I really enjoy these with a nice cup of English breakfast tea.

How to Make Lemon Bars

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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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Rich and buttery Lemon Bars made with Meyer lemon juice and zest. A delicious afternoon treat with a cup of tea or coffee. https://www.lanascooking.com/lemon-bars/

Lemon Bars

Rich, buttery lemon bars made with Meyer lemon zest and juice
5 from 3 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 servings
Calories: 188kcal
Author: Lana Stuart

Ingredients

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 tablespoons all-purpose flour
  • 8 tablespoons fresh lemon juice
  • Zest of one lemon

Instructions

  • Preheat the oven to 350 degrees.
  • Butter a 9×13 baking pan. Set aside.
  • In a large mixing bowl, combine the flour, confectioner’s sugar and salt.
  • Cut in the butter making a crumbly mixture.
  • 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.
  • Bake the crust for 20 minutes or until it is a light golden brown.
  • Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
  • Remove the crust from the oven and pour the filling over.
  • Return to the oven and bake for 25 minutes more.
  • Remove from the oven and allow to cool completely.
  • Cut into bars or squares.
  • Dust with confectioner’s sugar.

Notes

Nutrition Information

Serving 1 | Calories 188kcal | Carbohydrates 31g | Protein 2g | Fat 8g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 48mg | Sodium 78mg | Potassium 26mg | Fiber 1g | Sugar 17g | Vitamin A 276IU | Calcium 8mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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5 from 3 votes (3 ratings without comment)

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30 Comments

  1. 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!

  2. 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!

  3. 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!

    1. Thank you for letting me know how much you liked the recipe, Geralyn! I’m so happy that it turned out good for you.

  4. Barbara | Creative Culinary 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!

  5. Priscilla - She's Cookin' 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.

  6. Alison @ ingredients, Inc. says:

    i want one of these! Looks great

  7. Sylvie @ Gourmande in the Kitchen says:

    I just love a tart and creamy lemon bar, delicious!

  8. i cant remember when i had these last that buttery crust is beckoning me these look mouth watering

  9. 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!

  10. Jenn (Cookies Cupcakes Cardio) says:

    These look like they will melt in your mouth! Yum!

  11. Angie@Angie's Recipes says:

    My mouth waters….those lemon bars look fabulous!

  12. 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!

  13. Absolutely delicious – these will be a family favorite!
    mary x

  14. 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.

  15. Mari @ Mari's Cakes says:

    These are delicious! I could never only have one bar. Your look scrumptious!

    Have a great weekend :)

  16. 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.

    1. Love the idea of adding gingersnaps and nuts to the crust! Brilliant.

  17. 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

  18. 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!

  19. Barbara @ Barbara Bakes says:

    Lemon bars are one of my favorites. They sound especially delicious with Meyer lemons. Thanks for the link love!

  20. 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

  21. I love lemon bars, I always choose them at a potluck over anything else! Yum :)

    1. They are always a good choice, aren’t they?

  22. Nutmeg Nanny says:

    Love these! I’m a sucker for lemon bars. I still have yet (but I entered…fingers crossed) to have a Meyer Lemon but I need to get some!

  23. 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 ;)

  24. Nancy@acommunaltable says:

    One of my favorites!! These look so good!!! Wish my meyer lemon was producing that many lemons!!!

  25. Lucy@acookandherbooks says:

    Lovely! I like the warm sunshine color of the Meyer lemons.

  26. Cookin' Canuck says:

    I absolutely adore lemon bars. Made with Meyer lemons, they sound even better.

    1. Dara, I had never made them with the Meyer lemons before and they were delicious!