Lemon bars can often be a bit complicated to make, involving separating egg yolks, pre-cooking the lemon curd before baking, and straining the lemon curd of any zest. Some have a firm filling, some a more pudding-like consistency. I wanted to make lemon bars that really featured delicious Meyer lemons in all their tart, sweet glory, and make it as easy as possible. This recipe only uses one bowl and one pan, does not require that you cool the crust before filling it nor cook the lemon curd before baking, and uses whole eggs rather than just the yolks. And I didn’t strain the curd! The result? Absolutely delicious. While the lemon curd isn’t as perfectly smooth as a strained version, and the filling not perfectly evenly cooked as it would be with pre-cooking, my verdict? Every single one of those minor sacrifices is 100% worth it for the simplicity and ease of this recipe. I’m never making lemon bars any other way again, and I hope you think so too! These are so easy!
Ingredients and Substitutions
Meyer lemons – or regular. Other citrus may be used here, but keep in mind you will need to use less sugar for those that are more sweet, such as oranges or grapefruit. Eggs Sugar Baking Powder Flour – I haven’t tried using gluten-free flour, but since this is a simple recipe, I think using a gluten-free 1:1 substitute flour may work well here! Butter Powdered sugar – this is for the crust; regular sugar can be used here as well, but it will have a crunchier texture (which is fine!). Salt
How to make Lemon Bars
To make the crust, just mix together some butter, powdered sugar, a little bit of salt, and flour. It will be a bit of a crumbly dough that sticks together when you press it, kind of like a more doughy pie crust. Press it into a well-greased large baking pan, and bake until starting to brown. Then, pour the topping on the crust after it’s cooled for only a few minutes- a mixture of 5 whole eggs, sugar, Meyer lemon juice and zest (from about 4 Meyer lemons), a pinch of salt, baking powder, and a little bit more flour to help firm it up. Bake until set, allow to cool, and you’re done! Unless of course you want to get fancy and garnish the bars with more powdered sugar, lemon zest, blackberries, and mint. It makes them extra pretty to bring to holiday parties or take photos for your food blog (haha).
Meyer vs. Regular lemons for lemon bars
Meyer lemons are not your average lemon. They are sweeter than other varieties- so sweet, in fact, that you can eat the fruit by itself! This means they are a bit less acidic, and it also means you can use less sugar in the bars to sweeten it. With five whole eggs and plenty of lemon juice and zest, these scrumptious lemon dessert bars actually maintain some nutritional value! But you can definitely use regular lemons for these lemon bars too – just add a little more sugar. You may also need a few more regular lemons. They tend to be smaller and less juicy than Meyer lemons.
Can I freeze lemon bars?
Yes! I recommend freezing them individually after baking and slicing. Start by flash freezing them. Place them on a rimmed baking sheet with some space in between each bar and freezing for 1-2 hours, until they’re frozen. Then, you can wrap them each individually in plastic wrap. Store in an airtight container or zip top bag, and take them out individually as you want them. That way, they won’t freeze together or smush onto the plastic wrap before they’re frozen. I have 5 of these delicious Meyer lemons left. What should I make? Maybe this Iced Ginger Honey Lemon Tea? Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
