Meyer Lemon Bars on Salty Shortbread

March 26, 2016
2 Ratings
Photo by Evan
  • Makes 9 large 3-inch bars
Author Notes

Lemon bars are a classic. Buttery, shortbread topped by bright lemon curd. But, these Meyer lemon bars are my new classic. A salty, buttery crust that stays crisp for days and an absolutely silky curd made from Meyer lemons adds a more complex and less acidic flavor than more traditional recipes. —add1tbsp

What You'll Need
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsalted butter
  • 1 teaspoon sea salt + more for sprinkling
  • 1/2 cup all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 1/4 cups Meyer lemon juice
  • 1 zest of a Meyer lemon
  • 6 large eggs
  • Pinch kosher salt
  1. Make the Crust: Preheat the oven to 350°F and butter a 10×10-inch baking pan. While the oven preheats, bring the butter to room temperature. It should be soft where you can easily press your thumb into it.
  2. Add the butter, flour, sugar, and salt to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter mixture on low until blended and a smooth dough forms, about 1 minute.
  3. Transfer the dough to the buttered pan. Use your fingers or a measuring cup to press an even 1/4-inch thick layer into the bottom. Sprinkle an extra pinch or two of sea salt on top for extra saltiness. Prick the bottom of the crust all over with a fork to prevent bubbles.
  4. Bake the crust in the center rack until deeply golden brown, about 30 minutes.
  5. Make the Filling: While the crust bakes, make the filling. In a large bowl, whisk together the flour and sugar. Add the lemon juice and zest and stir until dissolved.
  6. In a medium bowl, whisk together the eggs and salt. Add the eggs to the lemon juice mixture and whisk vigorously until well blended, about 1 minute.
  7. When the crust is golden brown, pour the filling directly onto the hot crust right from the oven. Put the pan back in the oven and reduce the temperature to 300°F. Bake until the center of the filling is just set, about 35 minutes.
  8. Remove the pan from the oven and let cool on a wire rack, about 15 minutes. Cover and cool in the refrigerator until completely chilled, about 2 hours. Cut into squares and dust with confectioners’ sugar. Lemon bars will keep in an airtight container for 3 to 4 days.

See what other Food52ers are saying.

  • alice
  • Kelly Fazio
    Kelly Fazio
  • Lindsay Miller
    Lindsay Miller
  • add1tbsp

4 Reviews

alice February 12, 2022
The perfect recipe for precious home grown California Meyer lemons. They tasted even better the next day. Currently making batch 2 and 3 based on family feedback.
Kelly F. March 31, 2019
This would have been lovely except for the cook time on the crust. It came out as hard as a brick. It was a bummer to have used up my good ingredients (and 6 eggs) on this recipe. I would recommend only cooking the crust for 10-12 minuets.
Lindsay M. July 4, 2017
This recipe failed to mention when you incorporate the flour into the crust! Luckily I caught myself before baking a pan full of butter and sugar.
add1tbsp August 25, 2017
Sorry about that! I corrected the recipe. Hope you enjoyed them!