Meyer Lemon Bars With Shortbread Crust
These Meyer Lemon Bars feature a buttery, melt-in-your-mouth shortbread crust topped with a luscious, perfectly balanced lemon curd filling. The distinct floral sweetness of Meyer lemons makes these bars a uniquely elegant and irresistible dessert.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter softened at room temperature
- 0.25 cup confectioners' sugar plus more for dusting
- 0.125 tsp salt
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 0.333 cup Meyer lemon juice freshly squeezed (from about 4-5 lemons)
- 1 tbsp Meyer lemon zest finely grated
- 0.125 tsp salt
Notes
Store lemon bars in an airtight container in the refrigerator for up to 5 days. You can freeze the bars (without the final dusting of sugar) for up to 3 months; thaw overnight in the fridge and dust with sugar before serving. For a variation, add 1/4 tsp of vanilla extract to the crust or a tablespoon of fresh thyme leaves to the filling. Regular lemons can be substituted, but you may want to add an extra tablespoon of sugar to the filling to balance the increased tartness.