Best Meyer Lemon Bars Recipes

MEYER LEMON BARS

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

MEYER LEMON CAKE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter a 9" x 9" baking pan and set aside.
• In a large mixing bowl or in the bowl of a stand mixer affixed with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about two minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the the lemon juice and lemon zest and beat on low just until combined.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt.
• Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
• Spread mixture in the baking pan.
• Bake for 30 minutes, until the cake bars begin to get golden brown around the edges, and are set in the middle.
• Cool for about 20 - 30 minutes.
• Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
• Drizzle glaze over the top of the cake bars.
• Cut into squares and serve.

MEYER LEMON LIME BARS

Steps:

• 1. Butter a 9x12x2" baking pan , then line the bottom and sides of the pan with parchment paper. (This is optional but will make removing the bars from the pan much simpler.)
• 2. FOR THE CRUST : Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
• 3. Combine the flour and salt and , with the mixer on low , add to the butter mixture until just mixed.
• 4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
• 5. Chill the pan while oven preheats to 350°F
• 6. Bake the crust for 15-20 minutes , until very light browned. Let cool on a wire rack ; leave the oven on.
• 7. FOR THE FILLING : Whisk together the eggs , sugar , lemon and lime zest , lemon and lime juice , and flour.
• 8. Pour over the crust and bake for 35-45 minutes , until set.
• 9. Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
• 10. Store any left overs in a covered container in the refrigerator.

MEYER LEMON BARS

Steps:

• Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and/or parchment paper on top of the foil. The aluminum foil is to prevent leackage and the parchment paper is to avoid an acidic reaction with the aluminum foil. Add all filling ingredients to the mixing bowl, BUT DO NOT MIX YET. In a separate large bowl, combine crust ingredients. Whisk the flour, sugar, salt and lemon zest. Add cut pieces of butter to the flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. Bake crust for 15-20 minutes, until just lightly browned around the edges. *Do not let the filling mixture sit around on the counter while the crust bakes. When the crust is 2 minutes from being done, mix/whisk the filling. When the crust comes out of the oven and is still hot, pour in filling mixture. Bake for about 20 minutes, or until filling just barely begins to turn golden at the edges. It may appear to be too wet, but filling will continue to set as the crust cools. Allow to cool to room temperature. When bars are completely cooled, refrigerate for at least 1-2 hours before slicing. The filling will continue to firm-up. Dust slices individually with confectioners' sugar to serve. Dusting the entire pan of bars will make the sugar soggy.

MEYER LEMON BARS

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine butter, 2 cups flour and powdered sugar using a pastry blender. Press the mixture into the bottom of a 9 x 13-inch baking pan that has been sprayed with non-stick cooking spray. Bake for 13 minutes. Remove from oven.
• 2. Meanwhile in a separate bowl, combine the lemon juice, eggs, sugar, baking powder and remaining 4 tablespoons flour; whisk until smooth.
• 3. Pour lemon mixture over the baked crust and bake an additional 25 to 30 minutes. Remove from the oven and cool completely. Sprinkle with sifted powdered sugar and cut into bars.