Classic Meyer Lemon Bars
Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch.
Servings 16 bars
For shortbread crust:
- 1 cup unsalted butter, softened
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
For lemon filling:
- 2 cups granulated sugar
- 2 Tbsp. cornstarch
- 5 large eggs, slightly beaten
- zest of 1 meyer lemon (or regular lemon)
- 1/4 cup + 2 Tbsp. fresh meyer lemon juice
- 2 Tbsp. butter, melted
- 1/4 cup powdered sugar
Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden.
In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve.