Meyer Lemon Bars #SundaySupper

Meyer Lemon Bars #SundaySupper

Welcome Spring with these bright and delicious Meyer Lemon Bars! They're sweet, 
they're tart, and they are the perfect ending to any meal!
Meyer Lemon Bars | The Chef Next Door #SundaySupper
I love lemons. And I especially love cooking with lemons. Whether I'm pan frying chicken and making a glorious lemon sauce to go over the top, or making a delicious lemony dessert, lemons are definitely my favorite citrus fruit.  Meyer lemons are even better, as they have a rich lemon flavor, but they are sweeter and not so tart.

These Meyer Lemon Bars have a buttery shortbread crust and are topped with a luscious lemon filling. Dusted with a little powdered sugar {OK, a lot of powdered sugar!}, they’re as beautiful as they are delicious.
Meyer Lemon Bars | The Chef Next Door #SundaySupper
This weeks' #SundaySupper is all about Welcoming Spring, and I just knew this recipe would be perfect for the Spring theme. Lemons make always me think of Spring and Summer, and make me feel all happy and sunny inside. Does that happen to you, too? Be sure to check out all of the delicious Spring Recipes from my Sunday Supper friends at the end of this post!

I love this lemon bar recipe because it's so simple to make. A super easy shortbread crust gets baked until lightly browned, then topped with a quick lemon filling. One more trip to the oven to bake the filling and the bars are done. Topped with a pretty dusting of powdered sugar, these bars won't lost long around your house!

Are you ready to start baking?

Meyer Lemon Bars
Author: Sarah Bates | The Chef Next Door
Makes 16 bars
Print this recipe


For the crust:
1 stick unsalted butter, at room temperature
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt

For the filling:
3/4 cup sugar
2 large eggs
1/2 cup fresh Meyer lemon juice 
2 Tablespoons grated Meyer lemon zest
2 Tablespoons all-purpose flour

Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan with baking spray and set aside. 

First, make the crust. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough starts to come together. Place the dough into the prepared pan and press firmly onto the bottom. Bake for 20 minutes, or until lightly brown around the edges. Remove from the oven and allow to cool while you make the filling.

In the bowl of a stand mixer,  beat the sugar and eggs until smooth. Add the lemon juice and zest and mix to combine. Add the flour. Pour the filling over the crust and bake for 20 minutes, or until the filling has set. Remove from the oven and place on a wire rack to cool completely. 

Cut into squares and generously dust with additional powdered sugar. Any leftovers can be covered and stored in the refrigerator.

Bon Appétit!
Meyer Lemon Bars | The Chef Next Door #SundaySupper

#SundaySupper Spring Recipes!

Main Dish:
Side Dish:

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement  
Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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