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!
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.
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
Ingredients:
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.
#SundaySupper Spring Recipes!
Breakfast:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee's Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy's Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
Appetizers:
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline's Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
Beverages:
- An Unconventional Mojito by Monica's Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy's Recipes and Writings
- Violet Hour by Wholistic Woman
Main Dish:
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu's Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
Side Dish:
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
Dessert:
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor's Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
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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