when life gives you lemon bars

. . . JACKPOT! And not just any little bars, but ones made from a fresh, Meyer variety straight from Grandma Amy’s tree! These homegrown lemons are some of the best I’ve tasted, and so are these bars. Truthfully, I don’t usually like lemon-flavored desserts because they seem either too sweet, or too strong. However, this recipe has a very natural citrus taste that perfectly pairs with the buttery, pastry crust. These are best served chilled, and are great for summer gatherings (or just whenever)! I get requests for these often, and was recently gifted a generous supply of the coveted fruit, so let’s hit the bars shall we?

 We need to prep a simple crust, and then a simple lemon filling. You’ll want to let your butter come to room temperature to work into the crust. It’s a good idea to take your eggs out of the refrigerator beforehand as well. Our lemons are a sweeter variety, though inherently tart, so we’re adding a touch of vanilla to smooth-out the fruity flavor.

5 from 1 reviews
meyer lemon bars
light & refreshing meyer lemon bars!
Serves: 9x13 of lemon bars
Prep time: 
Cook time: 
Total time: 
What to get:
Filling:
  • 4 eggs
  • 2 cups sugar
  • 7 T flour
  • 7 T fresh, lemon juice
  • 1 T fresh, lemon zest
  • ¼ tsp vanilla
Crust:
  • 2 cups flour
  • 1 cup powdered sugar (extra for dusting bars)
  • Pinch salt
  • Pinch cinnamon
  • 2 sticks unsalted butter, room temp
What to do:
  1. Grease and flour a 9x13 glass pan.
  2. Preheat oven to 350 degrees.
  3. First make crust by combining flour, salt, powdered sugar, cinnamon in a bowl, whisk well.
  4. Cut-in softened butter with pastry cutter (or hands) until crumbly & incorporated evenly. (If your fingers stick to crust, dip in some flour)—this may take several minutes to achieve texture.
  5. Press crust mix into bottom of prepared pan.
  6. Bake crust alone for 20 minutes.
  7. Now make lemon filling by zesting lemon and squeezing fresh lemons for juice, set aside.
  8. In mixing of an electric mixer, combine sugar, eggs, lemon, zest, vanilla, & flour, mixing on low.
  9. When crust is done, pour lemon mix over and bake for another 25 mins.
  10. Remove from oven and cool completely.
  11. Once cooled, cover and transfer to fridge and chill well (~30 minutes).
  12. Once chilled, cut bars & sprinkle with powdered sugar & serve!
Notes:
The sweet lemons make this. If you’re using store bought, and they’re very tart, you can slightly reduce the amount of juice you add. These are amazing chilled. The addition of vanilla softens the flavor. These make for a perfect addition to summer get together, or any time you have a plethora of lemons! Top with a little powdered sugar..

lemon barsThe bars are best chilled for at least a couple of hours or better yet overnight! Though it will be tough to wait that long. I love the subtle & sweet tang of these & hope you’ll enjoy them too.

Lemonade is good, but these are better! I hope you enjoy.

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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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