Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch.
CourseDessert
CuisineAmerican
KeywordEaster, lemon bars, meyer lemon
Prep Time10minutes?minutes
Cook Time45minutes?minutes
Total Time55minutes?minutes
¿ªÔÆÌåÓýs16?bars
AuthorAdapted from Classic Southern Desserts by Southern Living
Ingredients
For shortbread crust:
1?cup?unsalted butter, softened
1?tsp.?vanilla
2?cups?
1/2?cup?powdered sugar
For lemon filling:
2?cups?granulated sugar
2?Tbsp.?cornstarch
5?large?eggs, slightly beaten
zest of 1 meyer lemon (or regular lemon)
1/4 cup + 2?Tbsp.?fresh meyer lemon juice
2?Tbsp.?butter, melted
1/4?cup?powdered sugar
Instructions
Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden.
In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve.
