Description
These Meyer Lemon Bars with an Extra Buttery Shortbread Crust are a delightful blend of brightness and richness. A perfect treat for any occasion, they highlight fresh lemons and are simple to whip up, making them ideal for dessert lovers looking for a homemade delight.
Ingredients
Scale
- 1 cup all purpose flour
- 1 tablespoon cornstarch (optional, replace with flour if omitting)
- ½ cup powdered sugar
- pinch of salt
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- 3 large eggs, room temperature, whisked
- 1¼ cup granulated sugar
- ½ cup all purpose flour
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ¼ teaspoon vanilla extract (optional)
- ¼ teaspoon lemon extract (optional)
- powdered sugar for dusting
- lemon slices for garnish or lemon zest
Instructions
- Preheat the oven to 350°F and prepare an 8×8 inch square baking pan by greasing, lining with parchment paper, or spraying with cooking spray.
- Make the crust by whisking together sugar, flour, salt, and lemon zest in a medium bowl. Add melted butter and vanilla, stirring until a thick dough forms. Press evenly into the prepared pan, about ¾ inch up the sides to create a crust edge. Bake for 20-25 minutes or until golden brown around the edges.
- While the crust bakes, prepare the filling by whisking together sugar, flour, and lemon zest in a medium bowl. Add eggs, lemon juice, and extracts, whisking until smooth.
- Once the crust is done, reduce oven temperature to 325°F. Poke shallow holes in the crust with a fork if desired. Pour the filling over the warm crust.
- Bake for 20-22 minutes or until the filling is just set and edges are lightly browned, checking around 18 minutes.
- Let the lemon bars cool at room temperature on a wire rack. Wrap and refrigerate for 1-2 hours or overnight until set.
- Run a knife around the edges, slice, and serve. Dust with powdered sugar and garnish with lemon slices or zest if desired.
Notes
For a more lemony flavor, add more lemon zest to the filling.
Make sure the eggs are at room temperature for a better blend in the filling.
These lemon bars can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg