I stumbled onto a single pantry swap that makes Meyer Lemon Cheesecake Bars possible with regular lemon juice and I have to tell you what it is.

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I always chase that razor sharp zing and a sweet finish, and these PERFECTLY TART & SWEET Meyer lemon bars hit that note. I used plenty of unsalted butter for a crust that crumbles just right and a hit of Meyer lemon zest to make the filling sing.

Theyre bright and dangerous, not your average dessert; if you liked Meyer Lemon Cheesecake Bars or a Lemon Crisp youll probably argue these are better, but youll have to try them to know. I messed up a batch once and that mistake turned into my favorite trick.

You’ll want to make them twice.

Ingredients

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PERFECTLY TART & SWEET! MEYER LEMON BARS

Unsalted butter: Rich, adds tender crumb and mouthfeel, high in fat not a health food, pure indulgence
All purpose flour: Provides structure and chew, mostly carbs and little protein, dont expect much fibre
Granulated sugar: Sweetens and brightens, pure carbohydrate so energy dense, use sparingly if your watching calories
Eggs: Give richness and set the filling, good protein and binders, yolks add silkiness
Meyer lemon juice: The star, tart but sweeter than regular lemons, vitamin C and bright acidity
Meyer lemon zest: Concentrated citrus oils for aroma and zip, tiny bit of fibre and intense flavor
Powdered sugar: Light, dusts the top for balance, adds sweetness without changing texture much

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 cups all purpose flour

1/4 teaspoon fine salt

4 large eggs, at room temp

1 1/2 cups granulated sugar

1/4 cup all purpose flour

2/3 cup Meyer lemon juice about 4 to 6 lemons

2 teaspoons finely grated Meyer lemon zest from 2 lemons

Powdered sugar for dusting

Optional fresh berries or mint for serving

How to Make this

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1. Preheat oven to 350F and line a 9×13 inch pan with foil or parchment, leave some overhang so you can lift the bars out later, spray lightly with cooking spray.

2. Make the crust: beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until creamy, then stir in 2 cups all purpose flour and 1/4 teaspoon fine salt until a soft dough forms; press it evenly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup.

3. Bake the crust 18 to 20 minutes or until the edges are just turning golden, remove from oven but keep oven at 350F.

4. While the crust bakes zest 2 Meyer lemons first then juice about 4 to 6 lemons to measure 2/3 cup juice, zesting before juicing makes your life easier and you get more zest.

5. Whisk the filling: in a bowl beat 4 large room temperature eggs with 1 1/2 cups granulated sugar until the mixture lightens a bit, then whisk in 1/4 cup all purpose flour, 2/3 cup Meyer lemon juice and 2 teaspoons finely grated Meyer lemon zest until smooth and well combined.

6. Pour the filling over the hot crust and return to the oven, bake 20 to 25 minutes until the filling is mostly set and just a slight jiggle remains in the center, you don’t want it liquid.

7. Cool the pan on a wire rack to room temperature, then chill in the fridge at least 2 hours (overnight is better) so the bars firm up and slice cleanly.

8. Use the foil or parchment overhang to lift the slab from the pan, dust the top with powdered sugar just before slicing, cut into squares with a sharp knife warmed under hot water and wiped dry between cuts for neat edges.

9. Serve with optional fresh berries or mint if you like, store leftovers covered in the refrigerator up to 4 days or freeze individual pieces for longer storage.

Equipment Needed

1. 9×13 inch baking pan lined with foil or parchment and light cooking spray
2. Oven
3. Two mixing bowls (one large, one medium)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and measuring spoons
6. Microplane zester and citrus juicer or reamer
7. Whisk
8. Rubber spatula and a flat measuring cup or spoon for pressing crust
9. Wire cooling rack
10. Sharp knife (warm under hot water between cuts)

FAQ

Q: How long do I bake the crust and the filling? A: Bake the crust at 350 F for about 18 to 20 minutes until it's just turning golden at the edges. Pour the filling over and bake another 20 to 25 minutes at 350 F until the center is mostly set but still has a tiny jiggle, it firms up more as it cools.

Q: How do I get clean slices without crumbs and smudged powdered sugar? A: Chill the bars completely for at least 2 hours, then run a sharp knife under hot water, wipe dry and slice, wiping the blade between cuts. Dust with powdered sugar right before serving so it doesn't melt into the filling.

Q: Can I use regular lemons instead of Meyer lemons? A: Yes you can, but regular lemons are brighter and more tart, so add an extra 1 to 2 tablespoons sugar to the filling if you want the same balance. You can also mix Meyer and regular if you like a sharper tang.

Q: Why did my filling crack or get grainy? A: Usually from overbaking or whipping too much air into the eggs. Bake until just set, don't let it brown. Also make sure the eggs are at room temp so they blend smoothly with the other ingredients, and stir gently not vigorously.

Q: How long will they keep and can I freeze them? A: Stored in an airtight container in the fridge they're best for 3 to 4 days. You can freeze cut bars for up to 2 months, separate layers with parchment, thaw in the fridge then dust with powdered sugar before serving.

Q: Any quick tips to boost flavor or make them easier? A: Use a microplane for the zest, strain the juice if you want a super smooth filling, and press the crust firmly into the pan so it bakes evenly. If you want extra lemon punch stir in 1/2 teaspoon extra zest into the filling. And don't skip chilling, it makes slicing so much easier.

PERFECTLY TART & SWEET! MEYER LEMON BARS Recipe Substitutions and Variations

Unsalted butter: swap with salted butter (use same amount and skip the 1/4 teaspoon salt) or use vegan stick butter or coconut oil in the same amount. If you use coconut oil chill the crust a bit because it’s softer than butter.
All purpose flour: use a 1 to 1 gluten free flour blend cup for cup, or swap the crust to almond flour but expect a more crumbly, richer crust; press it firmly and maybe add a tablespoon of extra egg white or a teaspoon of honey to help it bind.
Eggs: replace each egg with a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or 1/4 cup pureed silken tofu. The bars will be a touch denser but they’ll still set.
Meyer lemon juice: if you only got regular lemons use the same amount but add 1 to 2 teaspoons extra lemon zest and taste the filling, regular lemons are tarter so you may want an extra tablespoon or two of sugar.

Pro Tips

1) Press the crust really firm and even so it bakes into one solid slab instead of a crumbly mess. Use the flat bottom of a measuring cup to tamp it down, and if it seems greasy or loose, press a little more.

2) Zest before you juice, roll the lemons on the counter first and strain the juice to remove bits and seeds. Rolling + warming slightly in your hands gives you more juice so you wont need 6 lemons.

3) Let eggs come to room temp and whisk them until they lighten a bit, it helps the filling be silky. When you add the lemon juice, add it slowly while whisking so the eggs dont seize up or curdle.

4) Pull the bars when the center still has a slight jiggle, not fully set. They finish as they cool, so overbaking = dry, crumbly bars. Then chill well before cutting so slices are clean.

5) Dust powdered sugar right before serving and cut with a knife warmed under hot water and wiped dry between cuts for neat edges. Leftovers keep well in the fridge, or wrap singles tight and freeze for longer storage.

PERFECTLY TART & SWEET! MEYER LEMON BARS Recipe

Recipe by Francis Mead

0.0 from 0 votes

I stumbled onto a single pantry swap that makes Meyer Lemon Cheesecake Bars possible with regular lemon juice and I have to tell you what it is.

Servings

servings

Calories

285

kcal

Equipment: 1. 9×13 inch baking pan lined with foil or parchment and light cooking spray
2. Oven
3. Two mixing bowls (one large, one medium)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and measuring spoons
6. Microplane zester and citrus juicer or reamer
7. Whisk
8. Rubber spatula and a flat measuring cup or spoon for pressing crust
9. Wire cooling rack
10. Sharp knife (warm under hot water between cuts)

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all purpose flour
1/4 teaspoon fine salt
4 large eggs, at room temp
1 1/2 cups granulated sugar
1/4 cup all purpose flour
2/3 cup Meyer lemon juice about 4 to 6 lemons
2 teaspoons finely grated Meyer lemon zest from 2 lemons
Powdered sugar for dusting
Optional fresh berries or mint for serving

Directions

Preheat oven to 350F and line a 9×13 inch pan with foil or parchment, leave some overhang so you can lift the bars out later, spray lightly with cooking spray.
Make the crust: beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until creamy, then stir in 2 cups all purpose flour and 1/4 teaspoon fine salt until a soft dough forms; press it evenly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup.
Bake the crust 18 to 20 minutes or until the edges are just turning golden, remove from oven but keep oven at 350F.
While the crust bakes zest 2 Meyer lemons first then juice about 4 to 6 lemons to measure 2/3 cup juice, zesting before juicing makes your life easier and you get more zest.
Whisk the filling: in a bowl beat 4 large room temperature eggs with 1 1/2 cups granulated sugar until the mixture lightens a bit, then whisk in 1/4 cup all purpose flour, 2/3 cup Meyer lemon juice and 2 teaspoons finely grated Meyer lemon zest until smooth and well combined.
Pour the filling over the hot crust and return to the oven, bake 20 to 25 minutes until the filling is mostly set and just a slight jiggle remains in the center, you don’t want it liquid.
Cool the pan on a wire rack to room temperature, then chill in the fridge at least 2 hours (overnight is better) so the bars firm up and slice cleanly.
Use the foil or parchment overhang to lift the slab from the pan, dust the top with powdered sugar just before slicing, cut into squares with a sharp knife warmed under hot water and wiped dry between cuts for neat edges.
Serve with optional fresh berries or mint if you like, store leftovers covered in the refrigerator up to 4 days or freeze individual pieces for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.