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Lemon Bars. Sweet and tangy soft Meyer lemon cookie bars with a shortbread crust.
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5 from 1 vote

Meyer Lemon Bars


  • Crust:
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar firmly packed
  • 1/2 cup confectioner's sugar
  • 1 1/2 sticks unsalted butter cubed
  • 1 to 2 tablespoons cold water.
  • Filling:
  • 6 large eggs
  • 1 cup freshly squeezed Meyer lemon juice
  • 1 tablespoon lemon zest
  • 2 1/2 cups granulated sugar note: I used Meyer lemons which aren't quite as tart as standard lemons. More sugar may with needed for standard lemons
  • 1 cup all-purpose flour
  • extra confectioner's sugar for dusting


  • Crust:
  • Line a 13x9 baking pan with aluminum foil. Lightly coat with cooking oil. Set aside.
  • Place flour, brown sugar, confectioner's sugar and butter in a food processor. Plus for one minute or until dough comes together. If dough isn't coming together after one minute, slowly add up to 2 tablespoons cold water, stop when the dough forms a ball.
  • Press dough evenly into prepared baking pan. Cover bottom and 1/2 inch up the sides.
  • Bake in a 350 degree preheated oven for 25 minutes or until crust is brown. Remove from oven and fill with filling while crust is still warm.
  • Filling:
  • Whisk together all ingredients in a large bowl until flour is well incorporated into the liquid.
  • Pour filling onto warm crust.
  • Bake at 350 degrees for 30 minutes or until the filling is set.
  • Cool to room temperature.
  • Dust with confectioners sugar.
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