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Perfect Meyer Lemon Bars Recipe with Easy Brown Butter Shortbread Crust

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These Meyer Lemon Bars feature a nutty brown butter shortbread crust paired with a bright, tart, and sweet Meyer lemon filling. They are quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ½ cup (100 g) granulated sugar (for crust)
  • 2 cups (250 g) all-purpose flour (or almond flour for gluten-free option)
  • ¼ teaspoon salt (for crust)
  • 1 teaspoon vanilla extract (optional)
  • ¾ cup (180 ml) fresh Meyer lemon juice (about 4–5 lemons), strained
  • 1½ cups (300 g) granulated sugar (for filling)
  • 4 large eggs, room temperature
  • ¼ cup (30 g) all-purpose flour (for filling)
  • Pinch of salt (for filling)
  • Zest of 2 Meyer lemons

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.
  2. Make the Shortbread Crust: Preheat oven to 350°F (175°C). In a large bowl, combine browned butter and ½ cup (100 g) granulated sugar. Stir until smooth. Add 2 cups (250 g) all-purpose flour and ¼ teaspoon salt, mixing until just combined and crumbly. Press mixture evenly into the bottom of your baking pan, forming a compact layer. Bake for 18-20 minutes or until edges are golden brown. Remove and let cool slightly.
  3. Prepare Meyer Lemon Filling: While crust bakes, zest 2 Meyer lemons and set aside. Juice 4-5 Meyer lemons until you have ¾ cup (180 ml) of juice. Strain to remove seeds and pulp. In a bowl, whisk together 1½ cups (300 g) granulated sugar and 4 large eggs until pale and thick, about 2 minutes. Add ¼ cup (30 g) flour, lemon zest, lemon juice, and a pinch of salt. Stir until smooth and fully combined.
  4. Assemble and Bake: Pour the lemon filling over the warm shortbread crust, spreading evenly. Return to the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean.
  5. Cool and Chill: Remove from oven and allow bars to cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to allow the filling to firm up fully.
  6. Serve: Dust with powdered sugar before slicing into squares. Use a sharp knife, wiping between cuts for clean edges. Serve chilled or at room temperature.

Notes

Use a light-colored pan to brown butter to monitor color changes. Press crust firmly with the bottom of a measuring cup for a sturdy base. Whisk eggs and sugar until pale and thick for a lighter filling texture. Do not overbake filling; it should be slightly jiggly when done. Chill bars thoroughly before slicing for clean cuts. For gluten-free, substitute almond flour in crust. For dairy-free, use dairy-free butter and oat flour.

Nutrition

Keywords: Meyer lemon bars, lemon bars, brown butter crust, shortbread crust, easy dessert, lemon dessert, gluten-free option, dairy-free option

Find it online: https://evabake.com/perfect-meyer-lemon-bars-recipe-with-easy-brown-butter-shortbread-crust/