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Think of the best lemon bars recipe, and make it better by using Meyer lemons! These Meyer lemon bars are very lemony lemon bars with a nice floral touch!

Meyer lemon bars

Hi guys! How are you all doing? Are you tired of people asking you how you are doing!?

It’s weird times we’re in right now. I just feel like I can’t blather on about lemon bars without addressing the giant elephant in the room that is COVID-19! This weekend was so strange. It didn’t overly feel like a weekend, since all of the days have blurred together since the start of the social isolation period. We did get out and go for a couple of walks, but we hated whenever we’d pass by other people. At least everyone seems to be respecting the new norm, and we all give each other head nods and keep our distance.

I look forward to the day that we can go grab a coffee before our walk, head to the grocery store without wiping everything down the minute we get home, or VISIT WITH FRIENDS! Until then, I’ll try to keep up my regular posting schedule and bring you some delicious distractions from the craziness that is our current situation!

SO – these Meyer lemon bars! 

Do you remember my Meyer lemon curd? I actually made these bars around the same time as the curd, but I’m only getting around to posting them now.

What are lemon bars, exactly?

Lemon bars are basically your downfall. Ha! They’re so addictive. It’s basically a gooey, lemony filling on top of a buttery shortbread crust. Swoon. 

I always think of my Mom whenever I make lemon bars, because I remember her telling me a few times how once upon a time she made a pan of lemon bars and pretty much ate the whole pan to herself. Trust me, if you make these bars you will understand why!!

Meyer lemon bars

How do you make Meyer lemon bars?

The good (and bad, I suppose) news is that these bars are SUPER easy to make! Perfect for throwing together for a last minute treat.

You’ll start making these bars by putting together the easiest shortbread base. It consists of:

  • unsalted butter
  • powdered sugar
  • all-purpose flour
  • salt
  • vanilla extract

Blend the powdered sugar together with the butter until smooth, then add the vanilla, followed by the flour and salt. Press it all into the bottom of an 8 x 8 pan and bake for 18-20 minutes, or until lightly browned on the edges.

While the base is cooling, you can prep the filling.

Whisk together:

  • eggs
  • granulated sugar
  • juice and zest of Meyer lemons
  • a couple tablespoons of flour
  • a bit of baking powder

Pour the filling over the shortbread crust, then bake everything for about 30 minutes, or until no longer jiggly in the center.

Allow the bars to cool, then cut them into squares. (Please don’t judge my terrible, terrible cutting skills).

You can also sprinkle powdered sugar over the top for a pretty look!

Meyer lemon bars

Do you have to use Meyer lemons for these lemon bars?

Nope! You can easily swap the Meyer lemon for a regular lemon. I have really enjoyed using Meyer lemons in my baking these days; I just love the flavor of them! They add a bit of a floral touch to the finished product, and they’re a bit sweeter. That being said, regular lemon bars are perfectly sweet and tart and DELICIOUS!

I’ve got a few other treats that I’ve been working on that I’m excited to share with you guys over the next few weeks. If you’re like me, in times of distress you turn to comforting food. For me, this often means desserts! Plus, I find baking and working with my hands super therapeutic. 

If you can get your hands on some Meyer lemons, you need to save a couple for these perfect lemon bars!

Stay safe my friends!

meyer lemon bars

Meyer lemon bars

Lovely lemon! Here’s some other lemon desserts I think you’ll love:

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Meyer lemon bars

Meyer Lemon Bars

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4.8 from 10 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 1 hour 20 minutes
  • Yield: 16 bars 1x


Think of the best lemon bars recipe, and make it better by using Meyer lemons! These Meyer lemon bars are very lemony lemon bars with a nice floral touch!



Shortbread Base

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar (plus more for sprinkling)
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt


  • 2 large eggs
  • juice of 2 Meyer lemons (+zest of 1)*
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/4 tsp baking powder


  1. Preheat the oven to 350 F and line an 8 x 8 baking pan with parchment paper or aluminum foil. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, combine together the butter with the powdered sugar on medium-high for about 2 minutes, until light and fluffy. Add the vanilla extract, all-purpose flour and salt and beat again for another minute. Mixture will be slightly crumbly. Empty everything into the prepared baking pan, and press everything down firmly into the bottom of the pan, pressing firmly with your fingers. Bake for 18-20 minutes, or until the edges of the crust are slightly browned. Remove from the oven and allow the crust to cool while you prepare the lemon filling.
  2. Using a zester, grate the zest of 1 of the Meyer lemons and set aside. In a medium-sized mixing bowl, whisk together the eggs with the juice of both of the Meyer lemons along with the grated zest. Add the sugar, and whisk again to combine. Add the flour and baking powder and stir to combine. Pour the filling into the cooled crust and put the baking pan back into the oven for 30-32 minutes, or until the center of the filling no longer jiggles. Remove the lemon bars from the oven and allow them to cool completely before cutting into 16 squares. Sprinkle with additional powdered sugar.

Lemon bars will keep at room temperature, in an airtight container, for 3-4 days, or in the fridge for up to 1 week.


*If you do not have access to Meyer lemons you can substitute for regular lemons

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: desserts
  • Method: oven bake
  • Cuisine: american
Recipe Card powered byTasty Recipes


Meyer Lemon Bars

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. Him missing where to put the lemon zest? In the filling or sprinkled on top?
    My first time making lemon bars with fruit from my patio Meyer lemon tree. Excited

    1. Hi Candie, thanks for the comment! I have updated the post to include the directions for the zest – sorry about that! I’m surprised no one has mentioned it before 🙂

  2. I have very large Meyer lemons from my tree. Could you please be more exact in how much juice and how much zest? Just saying the juice of 2 Meyer lemons and the zest of one doesn’t tell me much.

    1. Hi Lynne. The juice of 2 lemons should give you about 1/3 cup of lemon juice. The difference in zest amount is negligible so just go with the zest of your large Meyer lemon!

  3. not sure what happened, the lemon on top seems to get incorporated into the shortbread crust even thought i cooled the base before adding the lemon mixture. i was a little skeptical before putting it on over as the lemon filling is kind of watery, so it explains how it would soak into the cruse. Not sure if it’s instruction or the recipe, but your picture looks good, so maybe it’s instruction? Are you suppose to blend it longer or something?

    1. I had the same issue as the prior post. The taste was very good but it stuck to the parchment and almost looked like upside down lemon bars. What did I do wrong?