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.
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 over indulge. 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 9x13 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.
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.
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.
Enjoy!
More Tasty Desserts on Never Enough Thyme:
- Turtle Cookie Bars
- Graham Cookie Bars
- Honey Bun Cake
- Chocolate Raspberry Bar Cookies
- Peanut Butter Chocolate Chip Bars
Lemon Bar Recipes from Other Bloggers:
- Strawberry Lemon Bars from No Recipes
- Barbara Bakes' Lemon Bar Cookie Cups
- Gingered Lemon Bars from Simply Recipes
- Lemon Blueberry Bars from Two Peas and Their Pod
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Lemon Bars
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 tblsp. all-purpose flour
- 8 tblsp. fresh lemon juice
- Zest of one lemon
Instructions
- Preheat the oven to 350 degrees.
- Butter a 9x13 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
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Olivia
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!
Jessica
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!
Geralyn
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!
Lana
Thank you for letting me know how much you liked the recipe, Geralyn! I'm so happy that it turned out good for you.
Barbara | Creative Culinary
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!
Priscilla - She's Cookin'
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.
Alison @ ingredients, Inc.
i want one of these! Looks great