What Do You Do When Life Gives You (Meyer) Lemons? Meyer Lemon Bars

by Sarah on December 22, 2011

No, jeez….not lemonade.  LEMON BARS!  And in Winter?  Meyer lemon bars.
I don’t personally have any meyer lemon trees, but thankfully many acquaintances do–and again, thankfully, they like to share.  Too bad for them, I didn’t share any lemon bars back.  Not because I’m stingy, mind you…I’ve just been sort of home-bound.  Sorry, lemon-givers.  Next time, for sure.
First, you have to zest all the lemons.  Then cut all the lemons in half.  Please be sure to zest them first, because trying to zest an already-juiced lemon is the pits.  Believe me.  Been there, done that.
If you have any little hangnails, or cat scratches, or cuts, you may want to wear gloves or that lemon juice will find it’s way to your ouchy and sting like a motherflidoieher.
I realize that’s a lot of zest, but I just put the extra in a tiny Tupperware and saved it.  It’s good on vegetables, or in vinaigrettes.  Next up is juicing the lemons.  If you have one of these squeezy gadgets, I highly recommend you use it.  It makes quick work of juicing all those lemons.
See?  That barely took any time at all.  I have 3 sizes of this squeezy thing–one for lemons, one for limes and one for oranges.  You could probably put the limes in the yellow one, but I had the green one first.
Next, you’re going to whip up the dough.  Room temperature butter and sugar go into your mixer bowl.  Mix until light.  Combine flour and salt together, and pour into the mixer a bit at a time until it’s incorporated.

Turn the dough onto a floured surface and gather into a ball.  Press it into the bottom and sides of a greased 9×13 Pyrex pan.  Chill. When dough is cold, bake in a preheated oven till light golden brown, about 20 minutes.

To make the lemon curd, whisk together the egg, flour, lemon juice, zest and sugar.
The mixture will be light and not too thick.
Pour the lemon curd onto the cooled crust.  Bake again for about a half hour–the center should be just set.  Let cool completely on a rack.
I cut the lemon bar in half and lifted half out of the Pyrex dish at a time so that the curd did not crack in the center.  I then trimmed off the edges (let the kids or spouse eat ‘em).
And cut into small triangles or squares.
Dust with confectioner’s sugar.  It’s easier to work with them after they’re already cut.
And serve them forth.
Meyer Lemon Bars.  A Good Way to Not Get Scurvy.

Meyer Lemon Bars


  • Crust
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • Lemon Curd
  • 4 eggs at room temperature
  • 1-2/3 cups sugar
  • 2 Tbsp grated lemon zest
  • 2/3 cup freshly squeezed lemon juice
  • 2/3 cup flour
  • Confectioners’ sugar, for dusting


  • Preheat the oven to 350*.
  • Grease a 9x13 Pyrex pan.
  • Crust: Cream the butter and sugar until light.
  • Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  • Turn out the dough onto a board and gather into a ball.
  • Press the dough into bottom of the greased pan, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned (leave the oven on).
  • Let cool completely on a wire rack.
  • Lemon Curd: Whisk the eggs, sugar, lemon zest, lemon juice, and flour.
  • Pour over the cooled crust and bake for 30 minutes, or until the center is just set. Let cool to room temperature.
  • Cut into small pieces and dust with confectioners’ sugar.

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