Meyer Lemon Bars

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Meyer lemons are sweeter and less acidic than regular lemons, making them perfect for desserts. This bar makes a nice addition to a dessert tray, where the rule of thumb is one lemon item, one chocolate item and one nut item.

Tags: Intermediate, 30 mins, Desserts, Baking, Holiday Insider’s Report 2011
Serves: 35
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 55  minutes
Total: 80 *  minutes
*Chill Time: 10 minute

Additional Information


1 cup (250 mL) unsalted butter, at room temperature
3 cups (750 mL) granulated sugar
3 cups (750 mL) all-purpose flour
1/8 tsp (0.5 mL) salt
6 eggs, at room temperature
2 tbsp (25 mL) finely grated rind from PC Meyer Lemons
1 cup (250 mL) fresh juice from PC Meyer Lemons
Icing sugar


  1. Preheat oven to 350°F (180°C).
  2. In stand mixer fitted with paddle attachment, beat butter with ½ cup (125 mL) of the sugar until light and fluffy. In another bowl, whisk 2 cups (500 mL) of the flour with salt. With mixer on low speed, add flour to creamed butter mixture. Beat just until flour is incorporated. Transfer dough to floured surface. Gather into a ball. Using floured hands, press dough into 13 x 9-inch (3.5 L) metal cake pan. Chill for 10 minutes.
  3. Bake in centre of oven for 15 to 20 minutes or until crust is set and very lightly browned. Cool on wire rack.
  4. In large bowl, whisk together eggs, lemon rind and juice, remaining sugar and remaining flour. Pour over crust. Bake in centre of oven for 25 to 35 minutes or until filling is set. Cool to room temperature.
  5. Cut into bars. Serve dusted with icing sugar.

Nutritional Information

Per serving
170 calories
fat 6 g
sodium 20 mg
carbohydrate 27 g
fibre 0 g
protein 3 g

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