Meyer Lemon Bars: 7 Delightful Reasons You’ll Love Them

Oh my goodness, let me tell you about my absolute favorite dessert: Meyer Lemon Bars! They’re like a burst of sunshine in every bite, with that perfect balance of tart and sweet. I remember the first time I made them – the aroma of freshly squeezed Meyer lemon juice filled my kitchen, and I could hardly wait to take that first bite. The buttery shortbread base is so rich and crumbly, and it pairs beautifully with the smooth, tangy lemon filling that melts in your mouth. Trust me, once you try these bars, you’ll find yourself craving them regularly!

Whether it’s a sunny afternoon or a dinner party with friends, these Meyer Lemon Bars always impress. The way the powdered sugar dusts the top just before serving adds that lovely finishing touch. Plus, they’re so easy to make! Seriously, if you’re looking for a dessert that’s not only delicious but also quick to whip up, then you’ve got to try making Meyer Lemon Bars. You’ll love how they brighten up any occasion!

Ingredients for Meyer Lemon Bars

To create these delightful Meyer Lemon Bars, you’ll need the following ingredients:

• ¼ cup (30 g) powdered sugar: This sweetener will give your shortbread that melt-in-your-mouth texture.
• ½ cup (113 g) unsalted butter, at room temperature: Make sure it’s softened for easy creaming with the sugar!
• 1 cup (125 g) all-purpose flour: Essential for the shortbread base, giving it structure.
• Pinch of kosher salt: Just a tiny bit enhances the flavors beautifully.
• 2 large eggs, at room temperature: These help create that luscious lemon filling.
• 1 large egg yolk, at room temperature: This adds richness to the filling.
• 1 cup (200 g) granulated sugar: For sweetness in the lemon filling.
• ⅓ cup (80 g) freshly squeezed Meyer lemon juice: The star of the show, adding that wonderful tang!
• 2 teaspoons finely grated lemon zest: This will elevate the lemon flavor.
• ½ teaspoon vanilla bean paste or extract: Adds a lovely depth to the filling.
• ¼ teaspoon baking powder: A little lift for the filling.
• 2 tablespoons (15 g) all-purpose flour: This will help thicken the filling just right.
• Powdered sugar, sifted, for topping: The final touch for a beautiful presentation!

How to Prepare Meyer Lemon Bars

Making Meyer Lemon Bars is an absolute delight! Follow these steps, and you’ll have a batch of these tangy treats ready to impress your family and friends. Let’s dive right into the process!

Preparing the Shortbread Base

First things first, let’s get that buttery shortbread base ready. Start by preheating your oven to 350 degrees F (175 degrees C). Next, lightly butter an 8-by-8-inch baking pan for easy removal later, then line it with parchment paper so you can lift the bars out effortlessly.

In a mixing bowl, cream together the ½ cup unsalted butter and ¼ cup powdered sugar until the mixture is light and fluffy. This step is crucial, as it helps incorporate air into the butter, giving your shortbread that lovely texture. Aim for about 2-3 minutes of mixing with a hand mixer or a wooden spoon if you’re feeling nostalgic.

Once it’s fluffy, gently fold in the 1 cup all-purpose flour and a pinch of kosher salt. Mix until the flour is just incorporated—don’t overdo it! You want a nice dough that’s easy to press into the pan. Now, take that shortbread mixture and evenly press it into the bottom of your prepared baking pan. Make sure to get it nice and flat so it bakes evenly.

Bake the shortbread for about 20 minutes, or until the top looks matte and the edges start to turn a golden brown. You’re setting a perfect base for your tangy lemon filling!

Making the Lemon Filling

While the shortbread cools just a bit, let’s whip up that luscious lemon filling. In a clean mixing bowl, combine 2 large eggs, 1 large egg yolk, and 1 cup granulated sugar. Beat them together until the mixture lightens in color—this should take about 2 minutes. The eggs act as the magic that binds everything together!

Now, it’s time to add the star ingredients! Mix in the ⅓ cup freshly squeezed Meyer lemon juice, 2 teaspoons finely grated lemon zest, and ½ teaspoon vanilla bean paste or extract. The aroma will be heavenly! Give it a good stir to combine everything well.

Next, sift the ¼ teaspoon baking powder and 2 tablespoons all-purpose flour over the lemon mixture. Gently fold them in until just incorporated—no need to overmix here! You want a smooth, glossy filling that will pour beautifully over your warm shortbread.

Pour this delightful lemon mixture over the baked shortbread base, then return the pan to the oven. Bake for an additional 18 to 20 minutes, or until the top is crackly and set. Once done, allow the bars to cool completely on a wire rack. For the best results, refrigerate them for at least 2 hours (or overnight!) before slicing. Trust me, the wait is worth it!

Tips for Success with Meyer Lemon Bars

To ensure your Meyer Lemon Bars turn out perfect every single time, here are some practical tips that I always keep in mind:

• Use room temperature ingredients: Bringing your eggs and butter to room temperature helps create a smooth batter and ensures even mixing. No one likes a lumpy filling!
• Fresh Meyer lemons are key: The unique flavor of Meyer lemons is what makes these bars special. So, if you can, use fresh lemons for juicing and zesting. The taste is unbeatable!
• Don’t overmix: When mixing your lemon filling, be gentle. Overmixing can lead to a dense texture instead of the light, airy filling we want.
• Let them chill: For the best slicing experience, make sure to refrigerate your bars for at least 2 hours. Chilled bars are much easier to cut and hold their shape beautifully!
• Dust with powdered sugar right before serving: This adds a lovely touch and keeps the sugar from soaking into the bars. It also makes for a beautiful presentation!

These little tips help elevate your Meyer Lemon Bars from great to absolutely spectacular! Happy baking!

Storage & Reheating Instructions

To keep your Meyer Lemon Bars fresh and delicious, store them in an airtight container in the refrigerator. They can last up to a week, but trust me, they’ll be gone long before then! The cool environment not only keeps them fresh but also helps maintain that delightful texture.

If you happen to have leftovers (which is rare!), make sure they’re properly chilled first before sealing them up. When you’re ready to enjoy them again, there’s no need to reheat; these bars are best served chilled! Just slice them up, dust with a little more powdered sugar if you like, and they’re ready to brighten your day all over again.

Nutritional Information for Meyer Lemon Bars

When you indulge in these delightful Meyer Lemon Bars, here’s what you’re getting in each tasty square (approximately based on typical ingredients):

• Calories: 150
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 30 mg
• Sodium: 50 mg
• Carbohydrates: 19 g
• Fiber: 0 g
• Sugar: 12 g
• Protein: 2 g

These values are estimates and can vary based on specific ingredient brands and measurements used. But don’t worry, no matter the numbers, the joy these bars bring is priceless!

FAQ about Meyer Lemon Bars

I’ve found that when it comes to making Meyer Lemon Bars, folks often have a few burning questions. Here are some of the most common ones I’ve encountered:

• Can I use regular lemons instead of Meyer lemons? While you can use regular lemons, I highly recommend sticking with Meyer lemons if you can. They’re sweeter and less acidic, giving your bars that signature flavor that makes them so special!
• What’s the best way to cut these bars? After chilling, use a sharp knife for clean cuts. Wipe the knife with a damp cloth between cuts to keep things neat. You want those pretty edges to shine!
• How do I know when they’re done baking? Look for a crackly top and a slight jiggle in the center. They’ll continue to set as they cool, so don’t worry if it’s a bit soft right out of the oven!
• Can I freeze Meyer Lemon Bars? Yes! They freeze beautifully. Just wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy them, let them thaw in the fridge.
• What’s the best way to store leftovers? Keep them in an airtight container in the refrigerator. They’ll stay fresh for about a week, but I doubt they’ll last that long!

Don’t hesitate to ask more questions! I’m here to help you make the best Meyer Lemon Bars possible!

Why You’ll Love This Recipe

• Quick and Easy: You can whip up these Meyer Lemon Bars in no time! With just a few simple steps, you’ll have a delicious dessert ready to impress.
• Bright and Flavorful: The combination of sweet and tangy flavors from the Meyer lemons makes each bite a refreshing treat that’s perfect for any occasion.
• Beautiful Presentation: A light dusting of powdered sugar on top makes these bars not only taste amazing but also look stunning on any dessert table!
• Versatile Dessert: Whether you’re hosting a summer barbecue or enjoying a cozy night in, these bars are the perfect sweet addition to any meal.
• Chill Factor: They’re best served cold, making them a refreshing choice during warm weather, and they can be made ahead of time for convenience!

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