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
It’s once again time for my #Sunday Supper post, and this week’s theme was Spring Garden as we moved our focus outside to our vegetable patches, farmers’ markets and outdoor grills. 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 interchangably 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.Print
Meyer Lemon Bars
A twist on the classic lemon bars featuring a slightly sweeter cousin to the classic lemon, the Meyer lemon!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Dessert, Bar Cookies
- Method: Baking
- Cuisine: American
- 1 stick 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
These 21 recipes for this week’s Garden Spring theme are all so tempting. Please check out these wonderful blogs for some inspiration.
- Baked Jalapeno Poppers Supper for a Steal
- Garden Salsa Chocolate Moosey
- Zucchini Corn Fritters Mrs. Mama Hen
- Tarragon Chicken Lovely Pantry
- Asparagus Souffle The Daily Dish Recipes
- Mediterranean Style Meatloaf The Meltaways
- Chicken Bruschetta Family Foodie
- Red Potato and Grilled Corn Salad The Messy Baker Blog
- Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina
- Pink Peppercorn Pavlova with Strawberry and Basil Syrup The Primlani Kitchen
- Meyer Lemon Bars That Skinny Chick Can Bake
- Strawberry Rhubarb Compote Cookistry