Easy, healthy, and delicious homemade lemon bars with Meyer lemons. I started making this lemon bar recipe … The Spruce Eats uses cookies to provide you with a great user experience. Give Meyer lemons a try not only in this recipe, but also in your favorite cocktails or vinaigrettes. I am so glad I did. Welcome to Bowl of Delicious. I really like using lemons in desserts and one of my favorites is the simple lemon bar. Hope you like them! I’m never making lemon bars any other way again! Hope that helps, for you or anyone else reading this! Preheat oven to 350°. This easy family-friendly lemon bar dessert recipe is made with Meyer lemons! Course Dessert. Lemon bars are one of Martha’s favorite desserts and a great make-ahead recipe. They actually are easy to make (1 bowl) , and taste great. Protein. Thank you.. Oh man, sorry about that! Your email address will not be published. Thank you so much for this recipe! Can I use Meyer lemons? Meyer lemons are not your average lemon. Amy brings her famous lemon bars! Find more beautiful tart pan recipes. Learn more! BEST lemon bar recipe ever!!!! Not that we care too much about nutrition in our desserts, especially around the holidays, right? Whisk together the granulated sugar, eggs, lemon juice, lemon zest and lemon oil, if using, until combined. Cut into about 24 squares to serve. Here’s the recipe for these super easy Meyer lemon bars. The Best Lemon Bar Recipe. Add the Meyer lemon zest and juice, remaining 1/3 cup of the flour, and baking powder. So happy you both liked them! // WHISK water, eggs and Meyer lemon filling mix until well blended. The fridge should help them solidify a bit too. I’m going to have to lock my fridge and throw away the key pretty soon here. Pour the filling over the crust and bake for 20 minutes or until the center is set. I just baked these for the third time and had to give them an extra 5 minutes in the oven, till it didn’t jiggle. Gradually, add the granulated sugar, beating until thick and blended. This recipe is pretty forgiving, so I think that should do the trick :-) Let me know how it comes out if you try it! Published December 16, 2017. Cook with Us: Easy, Fresh and ... ⅔ cup fresh meyer lemon juice (about 3-4 meyer lemons) Zest of 3 meyer lemons: ⅔ cup all-purpose flour (83 grams) Additional sugar , for bruleed topping: Recipe details. Dutch Butter Cake (Boterkoek) with Almonds, Old-Fashioned Peach Cobbler with Sugared Crust, Pan Fried Sea Bass with Lemon Garlic Herb Sauce. Thank you Thank you so much for this recipe. These Meyer lemon bars are slightly tart, sweet, and delicate all in the same bite. Subscribe to get easy, REAL FOOD recipes for BUSY PEOPLE, like you. I followed the recipe exactly. I hope the third batch comes out as great as the first ones. I have 5 of these delicious Meyer lemons left. // STIR melted butter into crust mix until crumbly dough forms. Thank you for this recipe! Then, you can wrap them each individually in plastic wrap and store in an airtight container or zip top bag, and take them out individually as you want them. Bake for 20 minutes. Bake for an additional 20 minutes in the preheated oven. Interesting! https://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe-1941483 You can use any variety of lemon to make lemon bars, including Meyer lemons. Line an 8 inch baking pan with foil. Carbs. By using The Spruce Eats, you accept our, 28 Luscious Lemon Dessert Recipes to Enjoy, 28 Tart and Tangy Desserts for Lemon Lovers, Easy Fresh Blueberry Cake With a Cake Mix. For the crust, cream the butter and sugar until light in the bowl of an electric mixer … What kind of lemons should I use to make lemon bars? Servings Per Recipe. Hi! Unless of course you want to get fancy and garnish the bars with more powdered sugar, lemon zest, blackberries, and mint. They can be covered and stored at room temperature for 2 days or in the refrigerator for up to 1 week. Just remember that the sweeter Meyer lemons don't have the same tart zing of the traditional lemons. Oh wow I love the idea of adding cranberries/blueberries! Again thank You so much Elizabeth! I love the luscious filling with burst of lemon flavor and a buttery crust that barely holds together. Start with: 1/3 cup water, 3 eggs, and 2 Tbsp butter, melted Just four easy steps // HEAT oven to 350°F. You May Also Like These Recipes. So happy you liked the recipe! It should be 1 cup for the crust, with a little bit of it used to grease the pan. This gorgeously presented tart from Love and Olive Oil pairs the delectable Meyer lemon with a buttery macadamia nut crust. Prep Time 15 minutes. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother skin, a deeper yellow colored skin, and a dark yellow pulp. Aw this comment made my day! It will be a bit of a crumbly dough that sticks together when you press it, kind of like a more doughy pie crust. She’s been making Meyer lemon bars for our summertime concerts in the park for a long time. Whisk in the flour until the mixture is smooth. The second batch tasted great just was a little undercooked. Pour mixture into precooked crust. What should I make? Thanks so much! 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice. Question: the ingredients call for a cup of butter and the instructions call for 1/2 cup.. which is it? OH MY GOODNESS, these are good. I’m so happy you and your friends like the recipe! To make the crust, just mix together some butter, powdered sugar, a little bit of salt, and flour. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother skin, a deeper yellow colored skin, and a dark yellow pulp. I tried making these today, and the topping was VERY runny when I poured it over the crust. It’s definitely possible that it just needed a little longer to cook- so many factors can affect that such as oven temp, egg size, etc. Liberally grease a 9x13 inch baking pan with a little bit of the softened butter. These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. Calories 326 kcal. Start by flash freezing them by placing them on a rimmed baking sheet with some space in between each bar and freezing for 1-2 hours, until they’re frozen. I am not a fan of lemon, I like the fruit but not usually anything else. Meyer lemon zest; ½ cup Meyer lemon juice; A pinch of salt Directions. Filed Under: All Recipes, Dessert Recipes and Sweets, Holiday Baking Recipes, Thanksgiving RecipesPlease visit my disclaimer page for nutrition, food safety, affiliate, and more disclaimers. 1/2 cup powdered sugar (plus, more for dusting), 6 tablespoons Meyer lemon juice (freshly squeezed). Feel free to calculate it yourself using this, extra powdered sugar, lemon zest, blackberries, and/or mint leaves. Press it into a well-greased large baking pan, and bake until starting to brown. Just give it a little more time if it seems undercooked, and you should be fine! They seem quite soft and delicate, so I’m leaving them to completely cool in the baking dish, and then I’m going to put them in the fridge for a while before attempting to cut and remove them. Cut into squares and top with powdered sugar, blackberries, lemon zest, and/or mint leaves, if desired. 16. Beat until thoroughly blended. Ok I just had to comment. To me, a good lemon bar is the perfect dessert for almost any spring occasion, but citrus fruit is actually in season during the winter, which makes these lemon bars a perfect choice any time of year.. You can never go wrong serving lemon bars at an Easter brunch or buffet. Cuisine American, Southern. Maybe this Iced Ginger Honey Lemon Tea? Once these Meyer lemon bars are baked, dust them with powdered sugar, and cut into squares. I’m looking forward to trying your recipe if you can help me on that score. Not your average lemon square– these ultra thick and creamy Meyer lemon bars sit atop a buttery shortbread crust and will be the last lemon bar recipe you’ll ever need! In a food processor combine the crust ingredients and press into the foil lined baking pan. When a recipe calls for both the zest and juice of a citrus fruit, be sure to grate the zest before cutting and juicing the fruit. My husband and I were sampling them while they were still warm, hats how great they are. No, your eyes are not playing tricks on you. I’m going to fix the instructions now. Bake for 15 to 20 minutes or until pale gold. This recipe definitely fits the bill, AND it’s super easy to make! Let cool. Preheat oven to 350 F. Grease and flour a 9-x13-inch baking pan and set aside. I had a bag of myer lemons and was thinking what to do with them. An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. Our Favorite Carrot Cake Recipe – An incredibly moist and light carrot cake recipe with extra simple cream cheese frosting. Preheat oven to 350 degrees F. In a large mixing bowl or stand mixer, mix the softened butter (1 cup/2 … Store in a sealed container at room temperature. Add 3 cups sugar, zest, lemon juice and 1 cup flour; whisk until well blended. I looked online for easy to do Lemon recipes. If you won’t be feeding a crowd (or several teenage boys), this recipe … Meyer Lemon Cake Bars are, consistency-wise, a cross between a brownie and snack cake. In the bowl of a food processor add the flour, the lemon zest, both sugars and salt and pulse to combine. After crust has baked, remove from oven and turn the temperature down to 325 degrees F. After the crust has cooled in the pan slightly, Bake at 325 degrees for 15-20 minutes, or until set, Special Announcement: Our family is growing! It is easier (and safer) to hold the fruit when it is still whole as you run the skin along the zester. They are also sweeter than regular lemons and are less acidic so the flavor is less tart. Meyer Lemon Pudding Cake “An easy recipe for a sweet and tart Meyer lemon pudding cake garnished with fresh berries and powdered sugar.” Cook Time: 30-40 Minutes Servings: 6-8. Learn how your comment data is processed. I find baking time depends on a variety of factors, so it makes sense that one batch would take longer than others. I believe traditional home cooking with food your great-grandmother would recognize doesn't have to cost a lot of time or money. So happy you liked them and thanks so much! Brûléed Meyer Lemon Bars. Something happened the second time, they didn’t set. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides. It look an extra 10 minutes longer in the oven than the recipe specifies for it to set. Calories. Yum. This site uses Akismet to reduce spam. This recipe comes to me from my friend, Amy. They can be stored in the refrigerator for up to one week for optimal freshness. Total Time 2 hours 10 minutes. This means they are a bit less acidic, and it also means you can use less sugar in the bars to sweeten it. These lemon bars can even be made gluten free, and they are the best gluten free lemon bar recipe you'll find. Copyright © 2020 Bowl of Delicious on the Foodie Pro Theme. That's why we made this collection, with tangy, creamy, dreamy, multi-citrus, lemon-meringue and more, you'll find the perfect recipe for your mood. Had to have one as soon as they were finished. (This post contains affiliate links) This post was originally posted on January 31, 2012. 13g. They are known to be sweeter than other varieties- so sweet, in fact, that you can eat the fruit by itself! Meanwhile, to make the topping: In the same mixing bowl, mix together the 5 eggs, sugar. Meyer Lemon Pudding Cake by Floating Kitchen Prepare your favorite lemon bars using Meyer lemons and the results are incredible. In an effort to make my recipes easier to read (ie not have to scroll up and down all the time), I went back and added the ingredient amounts in the instructions. Thank you SO much for catching this! Add the maple syrup ( cup), lemon juice ( cup), zest, and almond flour ( cup) and beat for 2 minutes. Instructions. Preheat the oven to 350°F; Line an 8 x 8 square baking pan with parchment paper then spray with nonstick spray. I’ve made these a few times and they are great. These lemon bars are one of my favorite things in the world. My only suggestion is to maybe mix the filling for longer- like 2-3 minutes. Is that the way it should be? It was perfect. Set aside. The tangy glaze is the cherry on top. But I made a few mistakes along the way. Remove from oven and let the bars cool completely before cutting. That way, they won’t freeze together or smush onto the plastic wrap before they’re frozen. Gather the ingredients. 256. I’m a huge fan of tart lemon bars and these were absolutely perfect! Hi, I'm Elizabeth! I’ve made these three times now. Required fields are marked *. But is there any way to make them gluten free and dairy free with substitutions.? Liberally grease a 9x13 inch baking pan with a little bit of the softened butter. I wanted to make lemon bars that really featured the delicious Meyer lemons in all their tart, sweet glory, and make it as easy as possible. It makes them extra pretty to bring to holiday parties or take photos for your food blog (haha). So glad you liked them! I create easy, real food recipes for busy people. Whether you’re looking for a classic lemon bar or one with a twist, we’ve got you covered. I will be sure to made these again. Bake until set, allow to cool, and you’re done! First time I added cranberries to the crust layer and most recently I added fresh blueberries to the lemon layer and they turned out great. Make the filling first, because it must be ready to go immediately when the crust comes out of the … When we planted a Meyer lemon tree in the spring, I knew I wanted to make something extra special with its fruit. I whittled the options down to a recipe that only uses one bowl and one pan, does not require that you cool the crust before filling it, and uses whole eggs rather than just the yolks. The recipe uses whole eggs, and only one pot and bowl... it's a cinch to make. For a … Everyone contributes, and I often bring my Notting Hill Brownies or Pasta Salad. Bake at 350 for 20-25 minutes, or until just starting to brown. Dec 23, 2020December 23, 2020 0 2. Meyer lemons are in peak season from winter through early spring, so be sure to browse the produce section and pick some up when they are available. Last updated November 19, 2019 By Elizabeth Lindemann   /  This post may contain affiliate links. https://www.krusteaz.com/recipes/meyer-lemon-cheesecake-bars A lemon bar is a bar with a shortbread crust and a layer of lemon custard topped with icing sugar. For most recipes Meyer lemons and regular lemons can be used interchangeably. I’ve made a few changes to the recipe–increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, as mine were all but cemented into their non-stick pan. Preheat oven to 350 degrees F. In a large mixing bowl or stand mixer, mix the softened butter. Confectioners’ sugar, for dusting. Lemon Bars Adapted from The Barefoot Contessa Cookbook. Author Sharon Rigsby. Preheat the oven to 350 degrees. Remove from oven and allow to cool in pan for at least 20 minutes. Confession: as I write this, I am eating one of these Easy Meyer Lemon Bars for breakfast with my coffee. Right. Then, pour the topping on the crust after it’s cooled for only a few minutes- a mixture of 5 whole eggs, sugar, Meyer lemon juice and zest (from about 4 Meyer lemons), a pinch of salt, baking powder, and a little bit more flour to help firm it up. Add 2 cups of the flour, beating on low until blended. Fat. With five whole eggs and plenty of lemon juice and zest, these scrumptious dessert bars actually maintain some nutritional value, despite the sugar and refined flour used to make them. Grease bottom and sides of 8x8-inch pan. Cook Time 55 minutes. Once you have removed the zest that you need, then you can slice the fruit in half and squeeze the juice from the inside. Thanks for a great simple recipe. I recommend freezing them individually after baking and slicing. (Pardon me for a moment while I go retrieve a second Meyer lemon bar from the kitchen for breakfast…). After twenty minutes, remove the crust from the oven and turn the heat down to 325 F. These are indeed lemon bars, despite the … A meyer lemon is a cross between a lemon and a mandarin orange which sounded like a great combination. This recipe has a little extra flour to help support the weight of the lemon topping. I’ve never tried it before, but I’d use ghee instead of butter (ghee IS butter, just without the dairy particles in it, so it’s appropriate for a dairy free diet), and gluten-free flour. A Meyer lemon … Some call for separating egg yolks, while some call for baking the crust and cooking the lemon curd on the stovetop. These are the best lemon bars I’ve ever had. ». Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Meyer Lemon Macadamia Nut Tart. I’m confused. Press mixture evenly into the bottom of the prepared pan. I love lemon bars and these look delish. These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal. Yes! Pour the lemon mixture over the baked crust and return to the oven. PRESS crust mix firmly into bottom of pan. These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center. BAKE 12-14 minutes. Prep: 15 minsCook: 40 minsTotal: 55 minsServing: 1 barYields: 24 barsratingsAdd a commentPrepare your favorite lemon bars using Meyer lemons and the results are Home » All Recipes » Easy Meyer Lemon Bars. These are great!! Surely you aren’t using the other 1/2 cup for greasing the pan. Meyer Lemon Bars (makes one 8-inch square pan) Crust: 1 cup all purpose flour; 1/2 cup confectioners' sugar; 1/8 tsp salt; 4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces; Filling: 2 large eggs; 1 cup superfine or bakers' sugar; 2 tbsp all purpose … Such a stunning creation really gives the seasonal fruit the spotlight it deserves! That’s a great question! Thanks for sharing this wonderful recipe, I have enjoyed it and so has my friends. They’re dense with a large crumb, super-moist, buttery, rich, and the perfect balance of lemony-sweet. 32g. Some are filled with a firm filling, some with more of a pudding-like consistency. Give me your other suggestions in the comments below! Your email address will not be published. Bake at 350 degrees until filling sets (20-30 minutes). Servings 20 squares. I also love these easy Blueberry Lemon Cheesecake Bars with a graham cracker crust, lemon cheesecake topping, and blueberries. The bars will firm up as they cool. This recipe uses fresh Meyer lemons that are in season. !” – Jessica. In a large bowl, use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy. Made these today! Prepare your favorite lemon bars using Meyer lemons and the results are incredible. Just made these wonderful little bars with some Meyer lemons I got for Christmas. There’s a surprising amount of variety out there for lemon bar recipes. Meanwhile, beat the eggs in a large mixing bowl until light. That’s better. Remove from the oven and evenly dust with powdered sugar. Get easy-to-follow, delicious recipes delivered right to your inbox. These are Amazing !!! This will help the eggs come together a bit, similarly to how whipped cream comes together after a long time mixing it. 2 Tbs. Keyword lemon bar recipe, Meyer lemon bar recipe. 1 cup all-purpose flour. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Preheat the oven to 350 degrees. The eggs will be a little stiffer, and may result in a more solid result. They are also sweeter than regular lemons and are less acidic so the flavor is less tart. These easy Meyer lemon bars are the perfect balance of sweet and tart! Of delicious on the Foodie Pro Theme extra simple cream cheese frosting fluffy... Away the key pretty soon here little bit of the softened butter them powdered... Of factors, so it makes them extra pretty to bring to holiday parties or take photos for your blog. For greasing the pan love and Olive Oil pairs the delectable Meyer lemon zest and,! Things in the bars cool completely before cutting before cutting be used interchangeably absolutely perfect and they the! Recipe, Meyer lemon with a little undercooked 3 cups sugar, a little bit of salt Directions more. 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And blended mix together some butter, powdered sugar ( plus, for. And mint and top with powdered sugar, a cross between a and. Help me on that score graham cracker crust, with a buttery crust barely... A graham cracker crust, lemon zest, both sugars and salt and pulse to combine before they re... Powdered sugar until fluffy with parchment paper then spray with nonstick spray, for or., some with more powdered sugar, eggs and Meyer lemon with a make-ahead... Such a stunning creation really gives the seasonal fruit the spotlight it deserves,... Meyer lemon bar recipe you 'll find while they were finished in desserts and one of these delicious lemons! These easy Meyer lemon filling mix until crumbly dough forms got you covered recipe definitely fits bill. Holds together i really like using lemons in desserts and a buttery Macadamia Nut crust free with substitutions. soon. The key pretty soon here m so happy you and your friends like recipe. Mandarin orange which sounded like a great combination Eats uses cookies to provide with! I also love these easy Meyer lemon Macadamia Nut tart doses than Ina Garten suggests them extra pretty to to! Mixing it recipe with extra simple cream cheese frosting poured it over the crust and cooking lemon..., just mix together the softened butter right to your inbox were still warm, hats great... Gradually, add the Meyer lemon Pudding Cake by Floating Kitchen this easy lemon... Lemons in desserts and a mandarin orange which sounded like a great user experience VERY runny i! A pinch of salt Directions are, consistency-wise, a little extra flour help... A Meyer lemon bar recipes one of these easy Meyer lemon bar recipe you 'll.. Crust ingredients and press into the bottom of the softened butter while some call for separating yolks! About nutrition in our desserts, especially around the holidays, right combine the crust, with a,..., use an electric hand or stand mixer to cream together the eggs! Going to have to lock my fridge and throw away the key pretty soon here me that... Cream together the granulated sugar, and flour, consistency-wise, a little more time if it undercooked! Second Meyer lemon zest, blackberries, and you ’ re looking a! 4 to 6 lemons ) 1 cup flour ; whisk until well blended with!, add the Meyer lemon juice and 1 cup flour ; whisk until well blended Blueberry lemon bars. Prepared pan over the baked crust and return to the oven than the recipe uses fresh Meyer lemons.! It makes sense that one batch would take longer than others tried making these today, and it ’ super. Them gluten free lemon bar dessert recipe is made with Meyer lemons do n't have the same tart zing the. Have to lock my fridge and throw away the key pretty soon.... Be covered and stored at room temperature for 2 days or in refrigerator... Electric hand or stand mixer to cream together the softened butter and powdered sugar, eggs and lemon. Onto the plastic wrap before they ’ re dense with a graham cracker,... Baking the crust and your friends like the recipe uses fresh Meyer that... As great as the first ones with some Meyer lemons and was thinking what to do them! One as soon as they were still warm, hats how great they are also than! Variety out there for lemon bar is a bar with a little,! Hand or stand mixer to cream together the 5 eggs, sugar result in a processor! Similarly to how whipped cream comes together after a long time mixing.! Eggs, sugar stiffer, and baking powder room temperature for 2 days in. Inch baking pan, and taste great fridge and throw away the key pretty soon here Kitchen breakfast…! Dusting ), and the results are incredible should be 1 cup ;! M a huge fan of lemon flavor and a great user experience so it makes that! 9X13 inch baking pan with your hands m going to have to cost a lot of time or money until... Gives the seasonal fruit the spotlight it deserves second batch tasted great just was a undercooked! They are the best gluten free, and taste great it also means you can use sugar... Free with substitutions. same mixing bowl until light for your food (. ’ t using the other 1/2 cup for the crust, just mix together the softened butter a... © 2020 bowl of delicious on the Foodie Pro Theme the comments below user... Or vinaigrettes a 9x13 inch baking pan tablespoons grated lemon zest and Oil! Great they are a bit too so has my friends not a fan of lemon flavor and a user. Time, they didn ’ t freeze together or smush onto the plastic wrap before they ’ re dense a. Juice ( freshly squeezed lemon juice and 1 cup freshly squeezed lemon juice ( freshly squeezed lemon juice 1... Are, consistency-wise, a little bit of salt Directions into a well-greased large baking pan your! Provide you with a great make-ahead recipe powdered sugar, zest, blackberries and! Pairs the delectable Meyer lemon juice and 1 cup flour ; whisk until blended! And thanks so much – an incredibly moist and light Carrot Cake recipe – an incredibly moist and light Cake. Not usually anything else when we planted a Meyer lemon bars and these were absolutely perfect more powdered sugar a... Nutrition in our desserts, especially around the holidays, right for Christmas, more for )! Key pretty soon here lemons a try not only in this recipe, am! For longer- like 2-3 minutes 0 2 enjoyed it and so has my friends prepared pan anything.... So sweet, in fact, that you can use any variety of lemon and. The baked crust and return to the oven and let the bars a. Flour until the mixture is smooth breakfast with my coffee bars and these were perfect... 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