Ingredients
Scale
- 1 cup All-purpose flour (for crust) – Can be substituted with gluten-free flour blend.
- ½ cup Unsalted butter (softened, for crust) – Ensure it is room temperature for easy mixing.
- ⅓ cup Powdered sugar (for crust) – Granulated sugar can be used in a pinch.
- 1 cup Granulated sugar (for filling)
- 2 Large eggs (for filling) – Room temperature eggs work best.
- ⅓ cup Fresh Meyer lemon juice (for filling) – Substitute with regular lemon juice if necessary.
- 1 tbsp Finely grated Meyer lemon zest (for filling) – Adds extra flavor and aroma.
- 2 tbsp All-purpose flour (for filling) – Helps to thicken the filling.
- Powdered sugar for dusting – To taste, optional, for serving.
Instructions
- Mix softened butter, flour, and powdered sugar until the mixture is crumbly.
- Press the mixture into a greased 8-inch square baking pan.
- Bake at 350°F (175°C) for 15 minutes until lightly golden.
- Whisk together eggs, granulated sugar, Meyer lemon juice, lemon zest, and flour until smooth.
- Carefully pour the lemon mixture over the hot crust.
- Return the pan to the oven and bake for 20 minutes until the filling is set.
- Allow to cool at room temperature, then refrigerate for 1 hour.
- Cut into bars and dust with powdered sugar before serving.
Notes
Use fresh Meyer lemons for the best flavor. Allow the bars to cool completely before cutting for clean edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
Keywords: lemon bars, dessert, citrus, vegan options, summer dessert, easy baking