These sweet, tangy Meyer lemon bars are perfectly complemented with a buttery, tender, and flakey almond shortbread crust. Don’t be surprised when there aren’t any leftovers.
- 1 c Almond Flour
- ½ c All-Purpose Flour
- 2 Tbsp Unsweetened Coconut Flakes
- ¼ c Granulated Sugar
- ¼ tsp Salt
- ½ tsp Almond Extract (optional)
- 3 oz Butter, cold
- 4 eggs
- 1 ½ c Granulated Sugar
- ½ c Fresh Meyer Lemon Juice
- 1 Tbsp Meyer Lemon Zest
- ½ tsp Salt
- ¼ c All-Purpose Flour
- ¼ c Confectioners’ sugar, for dusting
- Bring eggs to room temperature
- Preheat oven to 350 degrees
- Prepare 8x8 square glass pan (grease and line with parchment paper)
For Almond Shortbread Crust:
- Preheat the oven to 350 degrees. Grease and line your 8x8 pan with parchment paper and set aside.
- In a medium-sized bowl, whisk together almond flour, all-purpose flour, coconut flakes, sugar, salt, and almond extract.
- Cut butter into cubes (~1 in.) and add into the flour mixture.
- Using a pastry cutter (or two butter knives), cut the cold butter into the flour mixture. Continue cutting the butter and flour mixture together until it comes together into a dough.
- Transfer the dough to the prepared baking dish and press firmly and evenly into the bottom of the pan.
- Place on the middle rack of your preheated oven and bake for 18 - 20 minutes, or until golden brown around the edges of the crust
Meyer Lemon Filling:
- While the crust is baking, whisk together eggs in a medium-sized non-reactive bowl.
- Add sugar, fresh lemon juice, lemon zest, and whisk until smooth.
- In 3 increments, to prevent clumps, whisk flour into the lemon mixture until combined.
- Set the filling aside to rest.*
- Once the crust is finished baking, give the lemon filling a gentle stir, if you allowed it to rest to ensure no separation, pour lemon filling over the hot parbaked crust and return to the oven to bake for 20 - 25 minutes, or until filling is set in the middle and no longer jiggles when you tap the corner of the pan.
- Remove bars from the oven and let it cool to room temperature, about 1.5 - 2 hours. Then transfer to the refrigerator and allow bars to chill for a minimum of 3 hours. If possible, recommend chilling overnight to allow additional time for flavors to marry and filling to set up more firmly.
- When ready to serve, cut into squares and sprinkle the top with confectioners’ sugar using a sifter. **
- Store covered lemon bars (without confectioner’s sugar) in the refrigerator for up to 1 week.
* This allows the air that was incorporated while whisking to release and minimize the little white air bubbles that can form on top once baked (this step is not required, but it does help with the final look of the lemon bars)
**Recommend not topping lemon bars with confectioner’s sugar until you are ready to serve as the sugar will eventually dissolve due to the moisture of the lemon filling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes (Crust: 20 min, Filling: 25 min)
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Meyer lemon bars, Homemade lemon bars, Easy homemade lemon bars, Almond flour crust, Lemon squares, Lemon bar recipe