Description
A recipe for classic Meyer Lemon Bars featuring a shortbread crust and a bright, tangy lemon filling, dusted with powdered sugar.
Ingredients
- 1.5 cups all-purpose flour (for the Crust)
- 1/2 cup powdered sugar (for the Crust)
- 1/4 teaspoon salt (for the Crust)
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes (for the Crust)
- 1.5 cups granulated sugar (for the Filling)
- 1/4 cup all-purpose flour (for the Filling)
- 4 large eggs (for the Filling)
- 2/3 cup fresh Meyer lemon juice (from 3-4 lemons) (for the Filling)
- 1 tablespoon Meyer lemon zest (for the Filling)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line with parchment paper leaving an overhang on the sides.
- For the Crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 15-20 minutes, or until lightly golden. Remove from oven and reduce oven temperature to 325°F (160°C).
- For the Filling: While the crust is baking, in a large bowl, whisk together the granulated sugar and 1/4 cup flour.
- Add the eggs, lemon juice, and lemon zest. Whisk until thoroughly combined and smooth.
- Pour the lemon filling evenly over the warm crust.
- Bake for 20-25 minutes, or until the center is just set (it should jiggle only slightly when gently shaken). Do not overbake.
- Let the bars cool completely in the pan on a wire rack. Once cool, cover and refrigerate for at least 2 hours (or overnight) before cutting.
- Before serving, dust generously with powdered sugar. Cut into squares.
Notes
- Using parchment paper with an overhang makes it easier to lift the cooled bars out of the pan for cutting.
- Do not overbake the filling; a slight jiggle in the center ensures a fudgy, not dry, texture.
- Chilling the bars for several hours is crucial for clean cutting.