Dreaming of Spring with these Meyer Lemon Bars!

So we moved from Georgia to New York state a month ago, and the thing I miss the most about the south is the weather! Obvious enough I know! Although I’m glad to be in the part of the north where it “apparently” doesn’t snow that much, but it has made me nostalgic for the sun!


These lemon bars are just the perfect antidote for this nostalgia! They are quick to put together and just the right amount of sweet and tart flavors. I used Meyer lemons for the bars this time round. I didn’t sprinkle the bars with icing sugar as is traditional, because the Meyer lemons are sweeter than the regular lemons (I might also have run out of icing sugar!)

You probably have all the five ingredients needed for these bars, so go ahead and bake yourself these beauties and let’s dream of spring together!


For the base

1 cup (2 sticks) butter, cold

1/2 cups granulated sugar

2 cups flour

For the lemon layer

1 cup Meyer lemon juice (less if you are using regular lemons)

zest of 2 Meyer lemons

4 eggs

1/4 cup flour

1-1/2 cups granulated sugar

powdered/icing sugar for sprinkling on top (optional)


I usually place the butter in the freezer for a while and use a box grater to grate the butter to make the base. Alternatively, you can cut the cold butter in small pieces.

Using a pastry cutter or a food processor, mix the butter with the flour and sugar. Mix till just combined and the dough is coming together. Press the dough evenly into the bottom of a greased/parchment-lined 9×13 inch baking dish. Bake in a pre-heated oven at 350°F for 20 minutes.

Meanwhile, whisk together all the topping ingredients  except the icing sugar in a bowl. Let sit this mixture for 10 minutes. Whisk again and pour over the baked base. Bake again for 20 minutes till the filling is set. Let cool on a cooling rack and sprinkle with icing sugar if desired. Cut into bars/diagonals.

Preparation Time: 1 hour




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