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Creamy Meyer Lemon Bars Recipe with Buttery Shortbread Crust

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These Creamy Meyer Lemon Bars feature a silky, custard-like lemon filling atop a buttery shortbread crust. Bright, tangy, and easy to make, they’re perfect for any occasion and guaranteed to bring a burst of sunshine to your dessert table.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1/4 cup (30g) powdered sugar
  • Pinch of salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 teaspoon vanilla extract (optional)
  • 3 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed Meyer lemon juice (about 4–5 lemons)
  • 2 tablespoons Meyer lemon zest
  • 1 (14-ounce/400g) can sweetened condensed milk
  • 2 tablespoons (15g) all-purpose flour
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, or grease well with butter.
  2. In a medium bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and a pinch of salt.
  3. Add 1/2 cup cold unsalted butter, cubed. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Mix in vanilla extract if using.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup for an even layer.
  5. Bake crust for 18-20 minutes, until just turning golden at the edges.
  6. While the crust bakes, whisk 3 large eggs in a large bowl until well blended.
  7. Add 2/3 cup granulated sugar, 1/2 cup Meyer lemon juice, 2 tablespoons Meyer lemon zest, and sweetened condensed milk. Whisk until smooth and creamy.
  8. Sprinkle in 2 tablespoons flour and a pinch of salt. Whisk again until no lumps remain.
  9. Pour the creamy lemon filling over the hot crust.
  10. Return to oven and bake for 25-28 minutes, or until the edges are set and the center barely jiggles.
  11. Let bars cool completely in the pan on a wire rack (about 1 hour). Refrigerate for another hour or until fully chilled.
  12. Lift bars out using the parchment overhang. Slice into 16 squares with a sharp, hot knife, wiping clean between cuts.
  13. Dust with powdered sugar before serving. Garnish with extra lemon zest or thin lemon slices if desired.

Notes

For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and coconut condensed milk. Chill bars thoroughly before slicing for neat squares. If using a glass pan, lower oven temp by 25°F to prevent over-browning. Bars can be frozen for up to 2 months; thaw overnight in the fridge.

Nutrition

Keywords: lemon bars, Meyer lemon, shortbread crust, creamy lemon dessert, easy lemon bars, spring dessert, citrus bars, bake sale, potluck dessert, classic lemon bars

Find it online: https://elvafood.com/creamy-meyer-lemon-bars-recipe-with-buttery-shortbread-crust/