Meyer Lemon Bars

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.  

Meyer Lemon Bars
Meyer Lemon Bars
Serves 16
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
485 calories
74 g
115 g
19 g
6 g
12 g
136 g
70 g
49 g
1 g
6 g
Nutrition Facts
Serving Size
136g
Servings
16
Amount Per Serving
Calories 485
Calories from Fat 171
% Daily Value *
Total Fat 19g
30%
Saturated Fat 12g
58%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 115mg
38%
Sodium 70mg
3%
Total Carbohydrates 74g
25%
Dietary Fiber 1g
4%
Sugars 49g
Protein 6g
Vitamin A
13%
Vitamin C
8%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
For the crust
  1. 3/4 lb. unsalted butter (3 sticks), room temperature
  2. 3/4 cup granulated sugar
  3. 3 cups flour
  4. 1/4 teaspoon salt
For the filling
  1. 6 eggs, room temperature
  2. 3 cups granulated sugar
  3. 2 tablespoons lemon zest
  4. 1 cup freshly squeezed lemon juice
  5. 1 cup flour
  6. Confectioners’ sugar, for dusting
Instructions
  1. 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.
  2. 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.
  3. Using your hands, press the dough into the bottom of prepared pan. Chill the pan while the oven preheats to 350° F.
  4. Bake the crust for 15 until very lightly browned. Let cool on a wire rack. Leave the oven on.
  5. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
  6. Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature.
  7. Cut into squares and dust with confectioners’ sugar. Store any leftovers in a covered container in the refrigerator.
beta
calories
485
fat
19g
protein
6g
carbs
74g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Monica over at Lick the Bowl Good.

 

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Comments

  1. I love lemon anything!

    http://www.cancerinthecity.com

  2. I love lemon recipes too! The lemon layer looks so thick and delicious!

  3. Dang gena look at all that butter, haha :) But these do really look good!

  4. So glad you made these. It’s one of those recipes I wish I could force feed to people just to make themtry them so they’d know how good they are. haha! I also loved how thick the filling was. yum!

    You’ll definitely have to try them mixed with the lemon zest in there- so tangy!

  5. Loveee lemon.. This looks delish!

  6. OMG, yummy! I often forget that I like lemon bars, but then I get reminded every now and then. Those look so good!

  7. These look sooo yummy! I love anything with lemons!

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