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Meyer Lemon Streusel Bars - A scrumptious lemon bar with a sugar cookie crumble topping

Meyer Lemon Streusel Bars

A sweet-tart lemon bar recipe made with Meyer lemons. Adapted from Nick Malgieri.




Lemon topping:


  1. Line 9 x 13 pan with aluminum foil and spray with PAM Cooking Spray. Line a baking sheet with parchment. Set aside. Preheat oven to 350ยบ. To make the dough, combine flour, sugar and baking powder in a bowl and stir to combine. Add butter pieces and using your fingers pinch and rub the butter till it’s totally worked into flour (no big pieces will be visible).
  2. Mix eggs into the dough until well incorporated. Knead gently in the bowl till dough comes together. On a floured surface roll dough to a 12 x 16-inch rectangle. Fit into the prepared 9 x 13 pan and trim so there’s just a1/2 inch edge going up sides of pan. Put a rectangle of parchment on bottom crust and weigh down with dried beans or pie weights. Bake 10 minutes. Remove parchment and beans and bake 5 more minutes. Cool on rack.
  3. To make topping, combine flour, sugar, baking powder and salt. Add melted butter and combine with a rubber spatula. Spread out on baking sheet, breaking into small crumbs. Bake 15-20 minutes, till golden brown. Cool on rack. If necessary, break apart into small crumbs when cool.
  4. To make filling, whisk eggs and zest in a bowl. Mix lemon juice and sugar in another bowl to dissolve sugar. Stir egg and juice mixtures together. Pour over crust and bake 15-20 minutes. Sprinkle with crumb topping and bake an additional 5 minutes. Cool completely on a wire rack, then cut into bars.


Standard lemons may be substituted for Meyer lemons.