Poor lemon bars. To no fault of their own, these tangy treats are unfortunately one of the most under appreciated desserts. The question, “what’s your favorite dessert?” is hardly ever answered with “lemon bars!” Chocolate chip cookies, brownies and other more mainstream treats typically steal the spotlight and leave lemon bars in their distant shadow.
The funny thing is that everyone LOVES lemon bars when they’re around! It’s like people forget they exist unless they are actively eating them. As a lemon bar lover myself, my goal is to bring them back into the public consciousness and get them the appreciation they deserve! Seriously…what’s not to love about a treat that is equal parts bright, tangy citrus and rich, buttery crust? The combo is heavenly.
I decided to give the traditional lemon bar recipe a fun twist and use Meyer lemons. For those who are unfamiliar, a Meyer lemon looks like a cross between a lemon and a mandarin orange. It’s color is richer and warmer than a regular lemon, and is rounder in shape. Meyer lemons are additionally sweeter and less acidic than its counterpart, but still deliver that delicious kick citrus flavor.
These bars are therefore a bit milder than your run-of-the-mill lemon bar, and absolutely to die for. They are incredibly easy to whip up, and use ingredients that I would assume you typically have on hand (besides the Meyer lemons.) If you are craving that tart lemon flavor, you can simply substitute regular lemons in the place of the Meyer lemons. However, I strongly encourage you to try this variation too!
Also, I keep thinking that this recipe would also be absolutely amazing as a pie. Use a pie dish instead of a 9×13 and voilà! A Meyer lemon pie. You will probably need to half the recipe, though, so keep that in mind.
Now do yourself a favor get to baking!
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2¼ cups all-purpose flour
- 4 eggs
- 1 teaspoon real vanilla extract
- 3 Meyer lemons, juiced
- powdered sugar
- Preheat oven to 350 degrees.
- In a medium bowl, mix together butter, 2 cups flour and ½ cup sugar. Press mixture into the bottom of an ungreased 9x13 inch pan.
- Bake crust for 15 to 20 minutes, or until firm and light golden brown.
- Whisk together the remaining 1½ cups sugar and ¼ cup flour in a large bowl. Whisk in the eggs, lemon juice and vanilla extract. Pour lemon mixture over the baked crust.
- Bake for an additional 20 minutes, or until bars are set and top starts to crack. They may seem a bit underdone but will firm up as they cool.
- Once cooled, sprinkle powdered sugar over the top of the bars.