A caramelized and chewy crust topped with a sweet and tart citrusy filling. These Meyer Lemon Citrus Bars are soo addictive and perfect for spring!
These Meyer lemon citrus bars!
You need these in your life, like now.
I made another trip to the farmer’s market, as you can probably tell. And whenever I browse the stalls and vendors at the farmer’s market, I never leave empty handed. Sometimes, it’s fresh cheese or seasonal fruits. Other times, it’s dried fruits or a jar of ollalieberry or tayberry jam. This last trip, I came home with pounds of citrus. Blood oranges, grapefruits, sweet limes, and Meyer lemons, I bought them all. I wanted to stock up on these citruses while they’re still in season.
Since I had Meyer lemons, I knew I had to make a dessert with them. How could I resist, right?
Especially since the Meyer Lemon Loaf with Blood Orange Glaze turned out amazing the last time. Have your tried it yet?
One bite and I’m addicted. That chewy, buttery crust with a slight crunch. That sweet and tangy lemony filling.
Nine uneven slices are just not enough.
And can you tell? I’m ridiculously bad at cutting things into even pieces. Which has been proven over and over again through my photos.
So if you don’t want to end up with a tiny little piece, you need to get to the table first.
This batch lasted all of an hour, if even.
Preheat the oven to 350F. Line a 9×9 inch baking pan with parchment paper, and set it aside for now.
In a medium sized mixing bowl, cream the butter and granulated sugar together until light and fluffy. Slowly add the flour and mix until the flour is well incorporated and a dough has formed. Place the dough in the baking pan and press down with your fingers to cover the entire bottom of the baking pan.
Place the baking pan into the oven and bake the crust for about 15-18 minutes until the crust starts to turn brown at the top. Remove the crust from the oven and allow it to cool for a few minutes.
While the crust is baking, you can make the lemon citrus filling.
In a medium sized bowl, whisk together eggs and sugar. Next, add the Meyer lemon juice and orange juice. Make sure to strain out all the seeds! Nothing is worse than biting into a seed that’s not supposed to be there.
Slowly whisk in the flour until all the ingredients are evenly incorporated.
Pour the lemon citrus filling over the warm crust. Place the baking pan back into the oven and bake for another 15 minutes until the filling has set in the center.
Remove the Meyer lemon citrus bars from the oven and allow them to cool completely to room temperature before slicing.
If you slice them before they’ve cooled down, they will break apart and stick to the knife. You also want to use a big knife to slice completely through the crust.
Serve the Meyer lemon citrus bars topped with powdered sugar.
Enjoy!
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- ⅓ cup butter at room temperature
- ⅓ cup granulated sugar
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 2 large eggs, beaten
- ¼ cup lemon juice
- ⅛ cup orange juice
- 3 tablespoons flour
- Powdered sugar
- Preheat the oven to 350F. Line a 9x9 inch baking pan with parchment paper, and set it aside for now.
- In a medium sized mixing bowl, cream the butter and granulated sugar together until light and fluffy. Slowly add the flour and mix until the flour is well incorporated and dough has formed. Place the dough in the baking pan and press down with your fingers to cover the entire bottom of the baking pan.
- Place the baking pan into the oven and bake the crust for about 15-18 minutes until the crust starts to turn brown at the top. Remove the crust from the oven and allow it to cool for a few minutes.
- In a medium sized bowl, whisk together eggs and sugar. Next, add the Meyer lemon juice and orange juice. Slowly whisk in the flour until all the ingredients are evenly incorporated.
- Pour the lemon citrus filling over the warm crust. Place the baking pan back into the oven and bake for another 15 minutes until the filling has set in the center.
- Remove the Meyer lemon citrus bars from the oven and allow them to cool completely to room temperature before slicing.
- Serve the Meyer lemon citrus bars topped with powdered sugar.
There is nothing better than homemade lemon bars in Spring. Yours look wonderful!