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4.65 from 14 votes

Meyer lemon bars with almond shortcrust

These Meyer lemon bars have a delicious filling with burst of lemon flavor and buttery crust that barely holds together
Prep Time20 mins
Cook Time40 mins
Inactive time2 hrs 30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24 small squares
Author: Vy Tran


  • 1 stick of unsalted butter
  • 3/4 cup cup all purpose flour
  • 6 tbsps almond meal
  • 1/4 cup confectioners' sugar
  • 1/2 tsp salt


  • 3 organic eggs
  • pinch of salt
  • 3/4 cup freshly squeezed Meyer lemon juice
  • 3/4 cup cup granulated sugar
  • 1/4 cup all purpose flour
  • Zests of 2 Meyer lemons


  • Preheat the oven to 350 degrees F.
  • Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.
  • In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.
  • Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.
  • Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.
  • Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined. 
  • Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.
  • Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.
  • Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours. 
  • When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.
  • Dust the bars with confectioners’ sugar and serve immediately.


Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.