I’ve tried a lot of lemon bars, but I love these because the have such a thick layer of lemon filling. And although they’re called Meyer Lemon Bars, any kind of lemon will do. You can even mix lemon and lime together for a slightly different twist. I highly recommend using the parchment paper trick. It does make cutting the bars much easier.
I have been known to overcook mine on occasion, which makes the edges a little tough and chewy. If this happens to you, don’t despair. Just cut the edge off. Problem solved! My family loves these and always goes back for seconds.
- 3/4 lb. unsalted butter (3 sticks), room temperature
- 3/4 cup granulated sugar
- 3 cups flour
- 1/4 teaspoon salt
- 6 eggs, room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
- Butter a 9 x 13 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 easier.
- Make the crust by creaming the butter, sugar and salt in the bowl of an electric mixer until light and fluffy. Stir in the flour.
- Using your hands, press the dough into the bottom of prepared pan. Chill the pan while the oven preheats to 350° F.
- Bake the crust for 15 until very lightly browned. Let cool on a wire rack. Leave the oven on.
- Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature.
- Cut into squares and dust with confectioners’ sugar. Store any leftovers in a covered container in the refrigerator.