Meyer Lemon Bars

I'm about to make this recipe again. It has become one of my go-tos when I need to create a light, refreshing dessert. I've always made the recipe as written. I just love the Meyer lemon flavor with the shortbread. So good.

• Cooksforsport

• Oakland, CA

• 11/25/2021

Perhaps the parchment isn’t necessary, because my curd leaked beneath the shortbread and turned the whole thing into a weird cake. Next time I’ll try without the parchment since there is plenty of butter to prevent sticking!

• chelseaalyons4948

• Chicago, IL

• 3/17/2021

Definitely too sweet with the mildness of the Meyer lemons. Only 1/4 cup of powdered sugar is needed for the shortbread crust. The greater amount of powdered sugar caused the crust practically to melt into the filling in spite of having baked the crust separately to a light golden color for 25 minutes. And yes, it needs more filling also cutting down on the sugar in the filling by 1/3 because of the mildness of the Meyer lemons.

• josb

• Santa Fe, NM

• 2/15/2020

This was great, with a couple modifications. I baked the crust for probably 28 minutes, until it started to get slightly brown around the edges, and it came out perfectly! I also reduced the sugar by 1/4 C, and maybe could have cut more (I like things tart). Next time, I'll make twice as much of the lemon part, as the proportion of lemon deliciousness to shortbread crust was slightly disappointing to this lemon lover.

• Anonymous

• San Diego, CA

• 1/21/2020

This is one of the most popular items I bake, and my family/friends are anxiously awaiting them every holiday season! Be sure to add 2 TBLS cold water to the crust so you can spread it evenly and relatively thinly throughout. The filling takes about 35 minutes to cook, rather than the 15 - 20 stated in the recipe. Everyone raves about the crust - don't be afraid of the salt!

• t4evers

• Austin, TX

• 12/17/2019

This is actually a terrible recipe. Gooey crust. Who tested it? Anyone?

• ellahome

• NY

• 10/8/2019

Delicious. Crust was a super-delicious shortbread and combined with the sweet and tangy lemon curd, we couldn't leave these alone. I only had a few Meyer lemons and subbed in Eurekas for the remainder.

• mizlee1

• Acadia, ME

• 3/28/2019

Wonderful recipe, both adults and kids loved it. Juicy and almost sweet Meyers lemons are a must for this recipe.

• annnolan553202

• Victoria, Canada

• 1/15/2019

LOVE this recipe. I added 1 c sweetened shredded coconut to the shortbread and used 1 3/4 c flour, also did 1.5 the amount of filling and added a tablespoon of flour to help it firm up.

• yvcheng

• Sunnyvale, CA

• 6/7/2018

this wasn't as lemony as I am used to and sweeter then I like

• lmelhin

• 4/16/2018

I don't know what the critics are doing wrong, but these are the best lemon bars EVER! We did notice a couple of things we had to do, however, which may have been the problem for those who gave bad reviews: First, you definitely want to use two TABLESPOONS ice water when making the crust, and you will want to throw the butter in the freezer for a bit so it's nice and hard, then chop it into pieces before putting in the food processor. When you put the crust into the pan, it must be pressed THIN, up the sides too, and when you bake it, be sure and bake it til it's golden and pretty crusty BEFORE you add the custard! It took us about 35 min in our oven to achieve this, then the custard also took about 15 min longer than the recipe called for to cook fully. But they turned out amazing!

• BrianIsley

• Laguna Beach, CA

• 8/28/2017

我不明白所有垃圾的评论shortcrust base for not having any flavor. It's a basic all-butter shortcrust that tastes exactly like all other shortcrusts, which is fine and buttery. I needed 1 to 2 tablespoons of water rather than 1 to 2 teaspoons of water to get the crust to come together, so I think there's a typo in the recipe. The extra water lets you press the crust more thinly into the pan, taking care of another complaint about the crust. The crust (and its saltiness) is a good foil for the sharp lemon filling, which is smooth despite containing whole eggs rather than just yolks. I like that the filling uses whole eggs rather than mostly egg yolks like many other lemon bar recipes because I hate having to find uses for all those extra egg whites. I would take care not to overbake the crust, because if it pulls away too much from the edge of the pan, the filling will spill over the edge and leak under the crust. I also needed to bake the filling for almost another 10 minutes past the recommended time to get it to set. But the finished bars are really delicious.

• Anonymous

• Brooklyn, NY

• 4/4/2017

These are delicious . Since I live in the south Meyer lemon trees are all over the place. So I just picked a few large lemons and made this delicious dessert. Simple heart and yummy.

• spodd11

• New Orieans

• 12/19/2016

I have two teenage brothers, a little brother with an extreme sweet tooth, a mom who loves lemon, and guests over for dinner and there is still half a pan left. The best part of it was the powdered sugar on top. The crust was thick and salty, and the filling had zero flavor. Try Ina Garten's recipe instead.

• officernanam

• Highland, Utah

• 10/4/2016

This recipe turned out great! I doubled it, I made the shortbread in one batch, but made the custard in two (because the bowl wasn't big enough). A family member said "One of the best desserts you ever made!" Will defiantly make again!

• Anonymous

• 4/24/2016