Classic Easy Meyer Lemon Bars With Shortbread Crust

Lemon bars - crisp, buttery shortbread crust and creamy lemon curd filling, make this classic a popular favourite. This is a simple recipe. From making the press in shortbread crust to just whisking and pouring your filling into the pan (no need to pull out the electric mixer or stand mixer for this recipe). They bake up beautifully with the nicest lemony filling that is just enough tart and sweet - not too sweet, but just enough to meet the tartness right in the middle. These were a total hit with my family - they were gone so fast and they thought these were just the best lemon bars. I was hoping to save one for a friend of mine who adores lemon bars but not this batch. None made it to the next day. Another batch is definitely in order soon. Make sure and make one for yourselves as well - you will love this easy lemon bars recipe. They are the most perfect lemony sweet treat or dessert the is great for potlucks, picnics or whenever you are in the mood for them - which I assure you will be all the time once you make them- you will be hooked!!

Classic Easy Meyer Lemon Bars With Shortbread Crust

Lemon Bar Ingredients

I love this lemon bar recipe because not only is it simple to make with a delicious filling with a buttery press in crust but it also requires just a few ingredients. Here is what you will need:

  • Butter: You will need ½ cup butter (unsalted) that is melted and cooled and that you just pour in the dry ingredients and stir into a dough. Originally I used chilled butter that I would cut into the flour mixture but I found using the melted butter made it way easier and quicker for the dough to come together. If you prefer using chilled butter like you would with a pie crust that is fine too - the end result will be the same. When it comes to using melted butter the only thing I would say is melt the butter first then allow it cool slightly while you prepare the remaining ingredients.
  • Sugar: I used a combination of confectioners sugar for the crust and granulated sugar. The sugar sweetens the crust and lemon curd filling layers. Feel free to swap the confectioners sugar and use granulated if you prefer for the crust - either will work. I reduced the amount of sugar by ¼ cup in the filling from the original recipe because I like my Bars more tangy then overly sweet but you need the amount of sugar stated to ensure the perfect balance of sweet and tart - I do not recommend reducing sugar amount in the filling any more than I have already (see more about this in Tips below)
  • Flour: I used all purpose flour in the base and the filling. It is needed to give structure to the filling. I have never used Gluten free 1-1 flour in the filling before but it works great for the crust and should work in the filling too.
  • Vanilla Extract and Lemon Extract: I use just a splash of pure vanilla extract in the short bread crust and the filling to add just a bit of extra flavour. I add the pure lemon extract for even more intense lemony flavor both are optional
  • Salt: I like to do a very small pinch (approx 1/8 tsp or less) in the crust and you can also add a pinch to the filling as well if you like to balance out the sweetness but it is optional for both
  • Eggs: Eggs are basically what provides the entire structure for the filling so in this recipe they cannot be replaced. My original version of this recipe called for 4 eggs and 1 yolk for and ultra rich filling. I have experimented a lot with this recipe and have come to the conclusion that only 3 eggs are needed for a deliciously balanced filling that is not too rich but rich enough with a nice citrusy sweet zing. If you would like to add an extra yolk for extra richness you may and that will not change the cooking time or any thing (a tip if using an extra yolk - don’t throw out the whites. Whisk the white and brush the crust lightly with a thin layer of the white as soon as it come out of the oven to seal the crust which will also help it from getting soggy)
  • Lemon Juice & Zest: Freshly squeezed lemon juice and zest is always best for lemon bars. I used Meyer lemon the first time I made these thus the intense colour in the original photos and loved it but these are equally delicious with any variety of lemons or any kind of citrus for that matter like oranges, limes and grapefruit. I really like adding zest to my filling because it really intensifies the flavour of the lemon in the filling- that is optional and for aesthetics some chose to leave it out and that is totally fine.

Classic Easy Meyer Lemon Bars With Shortbread Crust

How to Make Homemade Lemon Bars:

  1. Prepare the crust: Whisk dry ingredients together then sir in the melted butter, lemon zest and vanilla if using until dough is formed, press dough into bottom and up ½-¾ inch up the sides of the prepared pan
  2. Pre-bake the crust: this ensures you don’t get a soggy bottom - a crisp short bread crust that can hold up to the filling. Bake fro 20-25 min approx
  3. Prepare the filling: Whisk the dry ingredients together then whisk in the eggs, lemon juice and extracts if using nice and smooth. Some like to sift the flour in to ensure no clumps form but that is optional
  4. Bake: Pour the filling on the warm crust, reduce oven temp then bake for around 20-22 minutes or until the center is just about set. I usually start checking it after the 15-18 minute mark. I recommend you do that too as oven temperatures vary.
  5. Cool: cool the lemon bars on a rack until they are room temperature then wrap and chill then in the fridge for 1-2 hours until set. Slice them while they are chilled and serve them cold or allow to come to room temperature. Dust with powdered sugar if you wish.

Classic Easy Meyer Lemon Bars With Shortbread Crust

Lemon Bar Recipe Tips

  • AIR BUBBLES ON TOP OF BAKED LEMON BARS: The air bubbles on top of the baked lemon bars are completely normal. It’s the air from the mixture rising to the surface. They come from the air of the beaten eggs. They rise to the surface when the eggs cook in the filling. Regardless, the lemon bars taste the same and after dusting them with confectioners’ sugar the bubbles won’t be visible. You can try to gently whisk or stir the eggs and filling trying to reduce the amount of air incorporated but its one of those things that if you don’t beat them enough your eggs won’t be incorporated enough and you definitely don’t want that.
  • WHAT PAN IS BEST FOR BAKING LEMON BARS: I have heard that using metal pans lends a bit of metallic flavour to the lemon filling in the bars. That makes sense because acidic things do affect food cooked in reactive cookware but I really didn’t notice it when I used my coated metal pan. Lining the pan with parchment paper definitely will help if you only have a metal pan to use otherwise you can use a glass baking dish or a ceramic one as well. I find with this recipe a metal pan yields a more crips crust and usually needs less baking time so keep an eye on the bars while they bake if you are using a metal pan
  • CAN I MAKE THESE BARS INTO A LEMON CURD TART: Absolutely you can. You can easily make these in a 9 inch round tart pan with a removable bottom. Same baking time same measurements just in tart form.
  • This recipe can easily be doubled and made in 9x13 pan - baking time may take an extra few minutes
  • The powdered sugar very quickly gets absorbed into the lemon bars especially when they are chilled that is normal since the powder wants to dissolve - that is why I recommend dusting them with powdered sugar just before serving them
  • Make Sure to bake the crust until it starts to get golden to ensure a more crisp crust
  • After you remove the crust from the oven you can use a fork to poke some shallow wholes all over the base of it - not through to the bottom but and this will help the custard layer and the crust to stay in place
  • When pressing the dough int pan make sure to go up the pan slightly ¾ of an inch approx creating a lip to prevent the crusted from leaking along the edges into the bottom of the crust
  • Even though the recipe calls for what seems like a high amount of sugar for the size of the pan, the fresh lemon juice really cuts the sweetness. As tempting as it may be to alter the recipe by reducing the sugar, do NOT do it. The original recipe I was working off of had a ¼ cup more of sugar in the filling and I have already reduced it - without the combination of this amount of sugar with the lemon juice and eggs the flavour will be off and the bars could taste more ‘eggy’ for lack of a better term.
  • Do not used purchased lemon juice or bottled lemon juice as a short-cut it will not work for this recipe - fresh is best for lemon flavor and texture
  • Be watchful of the bake times. If the bars are set and starting to brown on the edges, they are done. As I mention in the recipe I usually start checking them at the 18 min mark

Classic Easy Meyer Lemon Bars With Shortbread Crust

Storage & Freezing

  • HOW TO STORE LEMON BARS: Cover and store leftover lemon bars in the refrigerator for up to 1 week if they last that long
  • FREEZE: Lemon Bars are freezer-friendly: Once they are cooled, place cut bars in a single layer in a tray and freeze for 1 hour. Then cover each bar individually tightly with aluminum foil or plastic freezer wrap. Place into a large bag or freezer container to freeze. Freeze for up to three months. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.

Classic Easy Meyer Lemon Bars With Shortbread Crust

If you love these lemony bars you will love these recipes too:



Recipe

Servings: one 8x8 square tin OR one 9 inch round tart pan
Prep Time: 15-20 mins
Cook Time: 40-45 mins
Cook Time: Non Active Time: 2-3 hours (cooling & chilling time)

Ingredients

For the crust

  • 1 cup + 1 tablespoon all purpose flour
  • ½ cup powdered sugar
  • pinch of salt
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • ½ teaspoon vanilla extract (optional)
  • ½ teaspoon lemon zest (optional)

For the filling

  • 3 large eggs room temperature
  • 1¼ cup sugar (granulated)
  • ½ cup all purpose flour
  • 1 teaspoon Meyer lemon zest (or any variety of lemons). This is optional
  • ½ cup Meyer fresh lemon juice (or any variety of lemons)
  • ¼ teaspoon vanilla extract (optional)
  • ¼ teaspoon lemon extract (optional)

For Topping

  • Powdered sugar for dusting after they are baked
  • Lemon slices for garnish or lemon zest

Directions

  1. Preheat the oven to 350°F and Grease or Line an 8 x 8 square baking pan with parchment paper for easy removal of bars from pan or spray with cooking spray
  2. For CRUST: Whisk the sugar, flour, salt and lemon zest in a medium size bowl then pour in butter and vanilla and stir to combine into thick dough. Empty dough into prepared pan and press it firmly and evenly into bottom of pan pushing it about ¾-inch up the sides to create a lip or edge crust that will hold in the filling. Bake short crust 20-25 min or until nicely browned on the edges.
  3. While the crust is baking, make the FILLING: In a medium bowl whisk together the sugar, flour, lemon zest, then whisk in the eggs, lemon juice and extracts if using until well combined and totally smooth
  4. Remove crust from oven when baked and REDUCE oven temperature to 325°F. Using a fork, poke shallow holes all over the top of the warm crust (optional)
  5. Carefully pour the filling over the warm crust and bake for another 20-22 minutes or until the filling is just barely set and edges are starting to lightly brown (I start checking at the 18 minute mark)
  6. Allow the lemon bars to cool at room temperature on wire rack then wrap with plastic wrap and place in the refrigerator to chill and set completely for at least 1-2 hours or overnight before cutting and serving.
  7. Slice the bars and allow them to come to room temperature before serving or serve right from the fridge dusted with powdered sugar and with slices of meyer lemon before serving. (For easy removal make sure to use a knife around the edges to release them from the pan.)

Recipe Notes

  • Making the crust in food processor: You can easily mix everything with your fingers or a pastry cutter or food processor if using chilled butter like you would if you were making pie crust.
  • This recipe can easily be doubled and made in 9x13 pan
  • HOW TO STORE LEMON BARS: Cover and store leftover lemon bars in the refrigerator for up to 1 week if they last that long
  • FREEZE: Lemon Bars are freezer-friendly: Once they are cooled, place cut bars in a single layer in a tray and freeze for 1 hour. Then cover each bar individually tightly with aluminum foil or plastic freezer wrap. Place into a large bag or freezer container to freeze. Freeze for up to three months. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.
  • AIR BUBBLES ON TOP OF BAKED LEMON BARS: The air bubbles on top of the baked lemon bars are completely normal. It’s the air from the mixture rising to the surface. They come from the air of the beaten eggs. They rise to the surface when the eggs cook in the filling. Regardless, the lemon bars taste the same and after dusting them with confectioners’ sugar the bubbles won’t be visible. You can try to gently whisk or stir the eggs and filling trying to reduce the amount of air incorporated but its one of those things that if you don’t beat them enough your eggs won’t be incorporated enough and you definitely don’t want that.
  • WHAT PAN IS BEST FOR BAKING LEMON BARS: I have heard that using metal pans lends a bit of metallic flavour to the lemon filling in the bars. That makes sense because acidic things do affect food cooked in reactive cookware but I really didn’t notice it when I used my coated metal pan. Lining the pan with parchment paper definitely will help if you only have a metal pan to use otherwise you can use a glass baking dish or a ceramic one as well. I find with this recipe a metal pan yields a more crispy crust and usually needs less baking time so keep an eye on the bars while they bake if you are using a metal pan
  • You can make these lemon bars in a 9x9 inch square baking pan if that is all you have but your layers both the shortbread crust and the lemon custard layers will be thinner and both layers will likely need less time to bake so just keep a close eye on them

Adapted from Chatelaine and Amanda Frederickson

Classic Easy Meyer Lemon Bars With Shortbread Crust