Meyer Lemon Bars

Plate of lemon bars with powdered sugar.

Lemon bars are a distinctly American dessert, believed to have originated in the United States in the mid-20th century. The earliest widely recognized printed recipe appeared in the Chicago Daily Tribune in 1962. This version already had the essential elements we know today: a shortbread crust and a tangy lemon curd topping.

Ingredients

For the crust:

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

For the lemon filling:

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

4 large eggs

2/3 cup fresh lemon juice (about 3–4 lemons)

1 tablespoon lemon zest (optional, for extra zing)

Topping:

Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

  2. Make the crust:

    • In a bowl, cream the butter and sugar together.

    • Mix in the flour and salt until crumbly.

    • Press the mixture evenly into the bottom of the prepared pan.

    • Bake for 15–20 minutes, until lightly golden. Let cool slightly.

  3. Make the lemon filling:

    • In a separate bowl, whisk together the sugar and flour.

    • Add eggs and lemon juice (and zest if using). Whisk until smooth.

    • Pour over the baked crust.

  4. Bake again for 20–25 minutes, or until the filling is set and no longer jiggles.

  5. Cool completely, then chill in the fridge for cleaner slicing.

  6. Dust with powdered sugar just before serving.