Perfect Lemon Bars with Meyer Lemons & Shortbread Crust
Introduction
Ah, lemon. Just the word conjures up images of sunshine, zest, and that wonderfully tart-sweet flavor that dances on your tongue. There's something inherently uplifting about a perfectly executed lemon dessert, and I'm here to share the secret to achieving just that – my go-to recipe for Perfect Lemon Bars with Meyer Lemons & Shortbread Crust. This isn't your average lemon bar; it's a symphony of textures and tastes, a guaranteed crowd-pleaser, and honestly, a little piece of happiness in every bite. I've been perfecting this recipe for years, tweaking it until it was *just* right, and I truly believe it’s the best you’ll find.
The origins of the lemon bar are somewhat hazy, a delightful culinary evolution that blossomed in the early 20th century in the United States. While variations existed before, the modern version, with its buttery shortbread crust and tangy lemon filling, gained popularity in the early 1900s. It's a remarkably simple dessert to make, yet the results are so sophisticated and satisfying. It's a testament to the power of classic flavors done exceptionally well.
Why You Will Love This Recipe
Seriously, where do I even begin? These Perfect Lemon Bars with Meyer Lemons & Shortbread Crust are a textural delight. The crisp, crumbly shortbread provides a wonderful counterpoint to the smooth, tangy filling. And the Meyer lemons? Oh, the Meyer lemons! Their delicate sweetness and floral aroma elevate the entire experience to another level. They offer a more nuanced tartness than traditional lemons, making the bars incredibly refreshing and less intensely acidic.
Beyond the flavor profile, these lemon bars are incredibly versatile. They’re fantastic as a standalone dessert, a perfect accompaniment to afternoon tea, or even a delightful addition to a brunch spread. They’re also a showstopper – beautifully golden and glistening with a light glaze, they’re sure to impress. And the best part? They’re relatively easy to make, even if you're a baking novice. This recipe offers a balance of simplicity and elegance, requiring minimal fuss while delivering maximum impact.
Key Ingredients & Substitutions
Here's a breakdown of what you'll need, along with a few smart substitutions to ensure success.
- Shortbread Crust: 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter, softened, ¼ cup granulated sugar, ¼ teaspoon salt. (For a gluten-free option, use a gluten-free all-purpose flour blend.)
- Lemon Filling: 1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt, 4 large eggs, ¼ cup lemon juice (from about 3-4 lemons), 2 tablespoons lemon zest (from about 2-3 Meyer lemons), 1 tablespoon unsalted butter, melted. (If you can't find Meyer lemons, regular lemons work beautifully. Just adjust the lemon juice slightly to taste.)
Ingredients
- 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter, softened, ¼ cup granulated sugar, ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 4 large eggs
- ¼ cup lemon juice (from about 3-4 lemons)
- 2 tablespoons lemon zest (from about 2-3 Meyer lemons)
- 1 tablespoon unsalted butter, melted
Instructions
- Make the Shortbread Crust: In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs. Alternatively, use your fingertips to rub the butter into the flour until the same consistency is achieved. Press the mixture evenly into the bottom of a 9x13 inch baking pan. Prick the crust all over with a fork (this prevents it from puffing up during baking). Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until lightly golden brown. Let cool completely. (This is a crucial step – don't skip it! A properly baked crust is essential for the texture of the bars.)
- Prepare the Lemon Filling: In a medium saucepan, whisk together the sugar, flour, and salt. Over medium heat, cook the mixture, stirring constantly, until it comes to a boil and thickens considerably (about 5-7 minutes). Reduce the heat to low and slowly whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Cook for another minute, whisking constantly, until the filling is smooth and thick enough to coat the back of a spoon. Remove from heat and stir in the lemon juice, lemon zest, and melted butter. (Be careful when adding the eggs – they can curdle if the mixture is too hot.)
- Assemble and Bake: Pour the lemon filling over the cooled shortbread crust, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center. Let cool completely in the pan before cutting into squares. (Resist the urge to cut them while they’re still warm – patience is key!)
Pro Tips & Notes
- Pro Tip 1: For an even more intense lemon flavor, you can infuse the melted butter with lemon zest for a few minutes before adding it to the filling. Pro Tip 1: Don't overbake the lemon filling! A slight jiggle is perfect.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To thaw, simply place them in the refrigerator overnight.
Nutrition Facts (per serving)
- Calories: Approximately 350 per serving
- Protein: Approximately 3 grams per serving
Frequently Asked Questions
- Q: Can I use powdered sugar instead of granulated sugar in the filling? A: While you *can* use powdered sugar, it will result in a softer filling. Granulated sugar provides the best texture and helps with setting.
- Q: Will these lemon bars be soggy if I don't bake them long enough? A: Absolutely not! Overbaking can make the filling rubbery. Aim for a slight jiggle in the center – that’s what you want.
- Q: Can I make these ahead of time? A: Yes! The shortbread crust can be made a day or two in advance and stored in an airtight container. The filling can also be prepared ahead of time and chilled.
- Q: What kind of glaze can I use? A: A simple powdered sugar glaze (powdered sugar mixed with a little lemon juice or water) is classic and delicious. You can also get creative with a simple syrup or a meringue topping.
- Q: Can I add other flavors? A: Absolutely! A sprinkle of chopped pistachios or a swirl of raspberry jam on top would be lovely. Get creative and make them your own!