Meyer Lemon Bars are a twist on the classic citrus bar. Slightly sweeter, the discriminating palate will notice a special citrus note that comes from this cross-bread fruit!
Meyer Lemon Bars
Meyer lemons aren’t anything that would be harvested anywhere near my Indiana home, but maybe one of you has some citrus ready to pluck and juice for a twist on a classic dessert, Meyer Lemon Bars. These sweet-tart gems are the perfect way to end a family meal.
What are Meyer Lemons?
I’ve made lots of versions of lemon bars, but I wanted something extra special for the bridal shower I helped host.
- Meyer lemons are a cross between oranges or mandarins and lemons. I was delighted when I saw mounds of this seductive orangish-yellow citrus in the produce section of Whole Foods.
- They can be used interchangeably for regular lemons, but remember that they are sweeter due to the genetic connection to oranges.
- Adjust your recipe if needed to compensate for the Meyer lemons. I followed Ina Garten’s perfect lemon bar recipe but decreased the sugar due to the sweetness of these lemons.
Citrus Bars with a Twist
Shelli, the bride to be’s mother, was the first to inquire about what made these lemon bars so unique. She has the most discriminating palate. I brought the leftovers home where the dear ol’ hubby had no clue that this was any different from my typical bars, though he did mention how tasty they were. More than once. Maybe even three or four times.
So, feel free to try these as written if you have access to Meyer lemons, but add an extra 1/2 cup of sugar if you use the more tart standard lemons.
- 1/2 cup butter, at room temperature
- 1/4 cup sugar
- 1 cup flour
- Dash of salt
- 3 eggs
- 1 cup sugar (use 1 1/2 cups if using regular lemons)
- 1 tablespoon grated lemon zest
- 1/2 cup Meyer lemon juice
- 1/2 cup flour
- Powdered sugar for dusting
- Preheat oven to 350º. If you'd like, line 8 x 8 pan with nonstick foil for easy removal...this is totally optional. Greasing the unlined pan is not necessary.
- Beat butter and sugar with electric mixer, then slowly add flour and salt till just mixed. Gather dough and press into a ball. Pat into bottom of pan. Chill.
- Bake crust for 15 minutes, till lightly browned. Cool on rack. Leave oven on.
- Whisk together eggs, sugar, zest, juice and flour till combined. Pour over crust and bake for 25 minutes or till filling is set. Cool to room temperature.
- Cut into bars and dust with powdered sugar just before serving.
Adapted from Ina Garten
Serving Size:1 b
Amount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 71mgCarbohydrates: 33gFiber: 0gSugar: 23gProtein: 2g