Meyer Lemon Bars Recipe
Earlier last year, I began seeing Meyer Lemons pop up all over the food blogging circuit. I have to tell you, I had no idea what a Meyer Lemon was, but I was intrigued! I made a mental note to try my hand at a Meyer Lemon bars recipe the next time I saw Meyer Lemons at the grocery store.
Meyer Lemon Bars Recipe
I waited…and waited and then finally, I found them in the produce section at my local grocery store last week. Now, I’ve never actually made lemon bars from scratch before, so it took a few rounds of trial and error before I ended up with a recipe that I really loved.
They were thick, just a little tangy, just a little sweet and the crust was flaky and moist. Topped with a thick sprinkling of confectioners sugar, they made the perfect after-school snack for my daughter!
Meyer lemons are a little sweeter than regular lemons, and the flesh and juice is a brighter yellow. I love the way this Meyer lemon bars recipe turned out, so much so that I am adding them to my regular baking schedule!
I also tried something a little different with my last experiment with this recipe. I normally use butter or shortening in my recipes, but this time I decided to try my hand at using coconut oil in the crust. I’ve been hearing so much about the health benefits of using coconut oil in the place of butter, and with the prices being so similar, I thought I’d go ahead and give it a try!
I have to admit, I was a little worried that these lemon bars would taste like coconuts – but they didn’t! I couldn’t taste the coconut at all, and the crust was just as flaky and golden brown as the batch I had previously made with butter.
I’ll definitely be substituting coconut oil for butter in other recipes to see if they turn out as great!
Like this recipe? You’ll love these, too!
- Pineapple bread recipe
- Cake mix cookie bars
- Strawberry shortcake fudge
- White chocolate peanut butter cookies
Meyer lemon bars recipe
Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 cup room temperature coconut oil
3/4 cup granulated sugar
2 cups all purpose flour
Juice from 2 Meyer Lemons
1 1/2 cup granulated sugar
1/4 cup all purpose flour
1/4 cup confectioner's sugar for garnish
Preheat your oven to 350 degrees.
In a large bowl, beat the coconut oil and sugar at medium speed until it forms a paste.
Gradually add in the flour, beating slowly until a thick dough forms.
Pour into a 9 x 13 baking dish - do not grease your baking dish, as the crust contains enough oil on its own.
Bake the crust at 350 degrees for 15 minutes, until the top begins to turn golden brown. Remove from oven to cool.
Whisk together the eggs, lemon juice, flour and sugar and pour onto the cooked crust.
Cook at 350 degrees for 20 minutes, and remove from the oven immediately. The bars will firm up as they cool down.
Sprinkle liberally with confectioner's sugar and refrigerate.
When stored in an airtight container in the refrigerator, your Meyer lemon bars recipe will last up to a week. Though they will be gone much sooner than that!