Meyer Lemon Bar Recipe

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Luscious Southern Meyer Lemon Bars are the perfect antidote for our cold winter weather. Fresh as sunshine, and full of Vitamin C, these scrumptious lemon bars made with Meyer lemons are guaranteed to brighten anyone’s day.

Confectioner's sugar being sifted on Luscious Southern Meyer Lemon Bars

This year, it seems that everyone with a Meyer lemon tree or almost any citrus in North Florida had a prolific harvest. All the growing conditions must have been perfect, and even a small Meyer lemon tree we have in a pot on our back patio was loaded with the juicy fruit this year.

In addition, friends have graciously shared some of their bountiful Meyer lemon and grapefruit harvest with us, so we now have a year’s supply of frozen lemon and grapefruit juice and zest. I also made several jars of preserved lemons, which are a true delicacy.

A basket of Meyer lemons just harvested for Luscious Southern Meyer Lemon Bars

Of course, with the abundance of fresh Meyer lemons, I wanted to use as many as possible while they were still fresh. These yummy lemon bars are the perfect confection to showcase their lemony goodness!

This recipe for Luscious Southern Meyer Lemon Bars is a little more involved and takes more time than most of my recipes, but I can assure you it’s time well spent.

You will end up with luscious lemon bars, with the tangy, slightly tart sweetness of lemon curd and a rich cookie shortbread crust topped with a dusting of confectioners’ sugar.

Meyer lemon bars recipe ingredients

Ingredients for Meyer lemon bars include lemons, flour, granulated sugar, and confectioners sugar and salt.

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

All-purpose flour – used in both the crust and filling for structure
Granulated sugar – adds sweetness to balance the tart lemon
Salted butter – gives the shortbread crust its rich, buttery flavor
Eggs – essential for the creamy lemon filling
Fresh Meyer lemon juice – for that signature sweet-tart flavor
Meyer lemon zest – adds even more bright citrus punch
Baking powder – helps the filling set with a slight lift
Powdered sugar – for a pretty dusting on top

How to Make Luscious Southern Meyer Lemon Bars Recipe

Take butter and eggs out of the refrigerator at least an hour before making the lemon bars to allow them to come to room temperature.
Preheat the oven to 350°F.
Use an electric mixer to cream the butter and granulated sugar until the mixture is light and fluffy.
Combine the flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture until everything is combined.

Mixing all ingredients for Luscious Southern Meyer Lemon Bars

Turn the dough out into a 9×13 inch baking dish and use your hands or the bottom of a glass to compress and flatten the dough evenly into the dish. Place the dish in the refrigerator and chill for a minimum of 30 minutes.

Flattening the cookie dough crust for Luscious Southern Meyer Lemon Bars

Once the dough has chilled, remove it from the refrigerator and bake for 15-20 minutes, or until it is lightly browned. Let the baking dish cool on a wire rack.
While the crust cools, place the eggs, sugar, lemon zest, lemon juice, and flour in a large bowl and whisk until well mixed.
Pour the lemon filling over the cooled cookie crust and bake for 30-35 minutes at 350°F until the filling is set. Remove the baking dish from the oven and let cool completely on a wire rack.

Adding the lemon filling to the cookie crust for Luscious Southern Meyer Lemon Bars

When cool, cut into squares and use a sifter or fine mesh strainer and liberally dust the bars with confectioners’ sugar.

Luscious Southern Meyer Lemon Bars being covered with confectioner's sugar

How to Store Meyer Lemon Bars

Store any leftover lemon bars covered in the refrigerator for up to three days. They also freeze beautifully. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep for up to two months. Thaw in the fridge before serving.

A stack of Luscious Southern Meyer Lemon Bars

Recipe for lemon bars FAQs

Here are answers to some of the most frequently asked questions about making perfect Meyer lemon bars:

How do I know if my lemon bars are set?

You’ll know they’re done when the center is no longer jiggly and the edges are just beginning to turn golden. Give the pan a gentle shake — if the middle wiggles like Jell-O, it needs a few more minutes. A slight puff and matte finish on top are good indicators they’re ready

Can I use bottled lemon juice?

Technically, yes — but I don’t recommend it. Bottled lemon juice lacks the bright, floral flavor of fresh Meyer lemons, which are the star of this recipe. If you can’t find Meyer lemons, a mix of fresh lemon and orange juice can be a decent substitute.

Why did my lemon bars crack on top?

Overbaking or cooling too quickly can cause cracks. Don’t worry — a generous dusting of powdered sugar will cover it right up, and they’ll still taste amazing!

If you like recipes that use Meyer lemons, you might also enjoy these delicious recipes: Meyer Lemon Tart with Gingersnap Crust, Easy No-Cook Meyer Lemon Ice Cream, and Luscious Lemon Swirl Cheesecake.

If you like this delicious dessert, I think you will also love my Chocolate Peanut Butter Brownies!