Meyer Lemon Bars

by heidi on December 19, 2013

Earlier this week I asked my friends on Facebook which holiday recipes they wanted to see (you’re following FoodieCrush right?!!?.) It came to a tie between Meyer Lemon Bars and a slow-cooker Christmas Eve dinner. So I made you both. We’re starting with dessert first, as every meal really should. That slow-cooker dinner? Look for it on Sunday, a little bonus holiday post.

Meyer Lemon Bars |

I took on a gardening adventure this year. See, I live in the mountains at the edge of a desert. Some wouldn’t think of Utah as a desert, but it is. The summers are so hot the chickens lay hard boiled eggs and the winters are colder than a witch’s kiss. (You can thank my mother in law for that vision.)

So when I decided to attempt to grow my favorite Meyer lemon tree in this non-Florida/Southern California landscape, I was pretty much tempting fate.

My two little trees/shrubs/bushes did produce about 6 lemons. Which makes each lemon worth about $34. Which makes for some rather expensive Meyer Lemon Bars. But totally worth it going from MY farm to MY table. And of course, you can find them a lot cheaper in the grocery store.

Meyer Lemon Bars |

Now, thanks to snow on the ground and that darn witch and her kiss, I’ve moved these babies indoors and I must say, they are happy, happy, happy. I even have a new greenie on the stem just hoping to one day meet it’s destiny with a vodka martini. Shaken, not stirred thank you very much.

I decided to harvest a few of my coveted lemons to showcase in one of my favorite holiday recipes, turning my classic Lemon Bars into Meyer Lemon Bars. What’s the diff? The lemon of course!

Meyer lemons are sweeter than regular store bought Eurekas. The taste is somewhat like a cross between a lemon and an orange.

I started making this recipe by the time I was about 12 years old and I made it each and every Christmas until I hit the age of about 30. I haven’t made it in a while, but have had such an itch, I just had to scratch.

Meyer Lemon Bars |

Meyer Lemon Bars |

A few recipe notes:

These lemon bars are a little more crackly on the top than some recipes I’ve seen. After doing some research, I think its due to the amount of sugar used in a recipe. Personally, I like this hint of crispness on top and bottom to balance out the sweet yellow custard in the middle, so I’m keeping it.

While some recipes call for the shortbread crust to go up the sides of the pan (about ½” seems pretty standard) I prefer less crust, so I just press it into the bottom of the pan. But you can certainly do either to your liking.

If you can’t find Meyer lemons in your grocery store, and don’t happen to have one in your neighborhood that’s producing fruit at just the perfect reachable height (hey, I’m not suggesting anything…) sub half of the lemon juice with fresh orange juice and you’ll see what I mean. Or go ahead and use regular lemons for extra tartness.

Oven times vary, so set your timer about 5 minutes earlier than the 20 I recommend and check to see if your filling is set. A toothpick should come out mostly clean when stuck in the middle of the custard filling.

Allow these to fully cool before cutting. They’re demanding that way.

Reynolds Wrap makes a non-stick aluminum foil I use to line my pan with so I can lift the bars out to cut and then I don’t have to use any extra lube to line the cookies.

Meyer Lemon Bars

Yield: makes about 3 dozen

Meyer Lemon Bars


1/2 cup powdered sugar
1 cup butter (2 sticks), softened
2 cups plus 1/2 cup all-purpose flour
4 eggs
2 cups sugar
1/3 cup fresh squeezed Meyer lemon juice
1 heaping tablespoon grated lemon zest
1/2 teaspoon baking powder


  1. Preheat oven to 350 degrees F. Prepare a 9" X 13" baking pan by lining it with criss crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.
  2. Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
  3. Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved 1/2 cup flour and baking powder into the mixture and mix well.
  4. Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
  5. Cool completely before cutting, then dust with powdered sugar and serve.

As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links.

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Posted in: baking and breads,desserts and sweets,recipes

{ 23 comments… read them below or add one }

Aimee @ ShugarySweets December 19, 2013 at 5:22 am

Oh how I love lemon bars! And your own little tree? That’s awesome!


lisa edmond March 6, 2014 at 6:49 am

i ordered a meyer lemon tree from qvc. so far its still alive, or should i say i’ve managed not to kill it yet. lol.


andrea December 19, 2013 at 5:31 am

could you line the pan with parchment paper?


Belinda@themoonblushbaker December 19, 2013 at 6:02 am

I have meyer lemon tree too! i only got it a month ago but it is growing stringer everyday and producing more fruit than ever.

I like the very crackly top, I think it makes it look very pretty and textural


Katrina @ Warm Vanilla Sugar December 19, 2013 at 6:21 am

Lemon bars are such a weakness for me!! LOVE these!


Averie @ Averie Cooks December 19, 2013 at 8:43 am

I love that this isn’t peppermint or sprinkles. Lemon – so refreshing & a great changeup from everything I see this time of year! Such pretty pics! pinned


Anna@CrunchyCreamySweet December 19, 2013 at 9:17 am

I love the crackly tops too! These sound fabulous! Your little lemon tree is adorable! Pinned!


Alice // Hip Foodie Mom December 19, 2013 at 10:41 am

oh my gawd, YUM! Happy Holidays!


Jennifer December 19, 2013 at 4:26 pm
Serena | Serena Bakes Simply From Scratch December 19, 2013 at 8:26 pm

I love my lemon bars and your crackly crust looks amazing! I like my crust only on the bottom too, just the right amount of crust to custardy lemon filling. So in love with your meyer lemon tree we tried growing one a few years back and a lime tree but they never made it through the winter.. So sad! Saving these for later <3


Meagan @ A Zesty Bite December 19, 2013 at 8:40 pm

Absolutely gorgeous and I love meyer lemons. You should have called them the million dollar lemon bars.


Jeanette | Jeanette's Healthy Living December 19, 2013 at 9:23 pm

I love the fragrance of Meyer lemons ~ I’m sure they’re especially good in these lemon bars Heidi!


Stephanie @ Girl Versus Dough December 19, 2013 at 9:24 pm

Lemon bars are just about my favorite things in the whole wide world. I feel like I can practically taste these through the screen (why haven’t they made those 3-D computer screens yet?!!).


Tieghan Gerard December 19, 2013 at 10:00 pm

Haha! I can totally relate to this post. Living in the mountains of CO where everything is bone dry and freezes overnight in the summer, I know all to well about having a hard time growing things! I would so pay the hefty price for these bars. They are so refeshing and just perfect!


Barbara @ Barbara Bakes December 20, 2013 at 6:58 am

Love lemon bars. I’ll have to try your version soon.


Laura (Tutti Dolci) December 20, 2013 at 10:16 am

I love Meyer lemon bars, these are gorgeous!


DeLallo Foods December 20, 2013 at 10:49 am

These Meyer Lemon Bars look delicious! Will have to try them soon! :)


Patti December 20, 2013 at 9:30 pm

Truly delectable, so so pretty. Please Save one for me.


Suzanne December 29, 2013 at 9:33 pm

Lemon bars are one of my all time favorites, and I love to try different versions too, yours look fantastic!!


Simonette Blogs January 2, 2014 at 11:03 am

I stumbled upon your recipe, and it looked so good that I just whipped up a batch. They’re in the oven now. The shortbread-ey crust smells delicious!!! I am looking forward to eating some.


Linda February 1, 2014 at 2:16 pm

Picked up some Meyer lemons at the grocery store yesterday. My husband wanted to know what I was getting them for…He’ll find out when he gets home from work. These look perfect.


Chel April 7, 2014 at 4:44 am

I made these for my girlfriend but ended up eating most of them myself, they’re absolutely amazing! 10/10, Thanks so much for sharing this with us (:


geraldine September 26, 2014 at 9:10 am

Thanks for sharing!
Would you have the recipe in metrics?
Thank you!


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