Delicious Meyer lemon bars are the perfect summer dessert that is quick and easy to make! Tangy Meyer lemon juice perfectly balances out the sweetness in this easy dessert recipe. Gluten-free and baked with a buttery almond flour shortbread crust!
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Jump to:
Why You Should Make These Easy Lemon Bars
- One of the best easy lemon desserts that tastes just like classic lemon bars.
- The best lemon bars have a balance of tangy lemon flavor and sweetness.
- Meyer lemon bars are the best summer treat to bring to summer BBQs, potlucks, and parties!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Meyer lemons: You can also use regular lemons in this recipe. You will use both the Meyer lemon juice and Meyer lemon zest.
- Flours: Almond flour and coconut flour make a buttery shortbread crust that is gluten-free.
- Eggs: For this recipe, you will need 4 whole eggs consisting of 4 egg yolks and 3 egg whites.
- Coconut oil: Use coconut oil or unsalted butter as the fat source to create moist and delicious Meyer lemon bars.
- Vanilla extract: provides a warm flavor.
- Sugar: Sugar sweetens both the crust and filling. Powdered sugar is added to the tops for garnish.
How to Make The Best Meyer Lemon Bars
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat the oven temperature to 350 F. Line an 8X8 baking pan with parchment paper. Combine the crust ingredients and press them into the bottom of the pan. Bake for 15 minutes.
- Combine the lemon filling ingredients in a large bowl and set aside.
- Once the crust has baked for 15 minutes, pour the lemon filling on top of the warm crust. Bake them for 20 minutes or until the tops have little cracks, have tiny air bubbles, and are slightly golden brown on top.
- Allow the lemon bars to cool on a wire rack before cutting them into bars with a sharp knife and topping them with powdered sugar.
Expert Tips
- Only cut fully cooled bars. Full cooling time may take 1-2 hours.
- Store in an airtight container or wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. Store in the refrigerator for up to 5 days.
- Like lemon bar recipes? Next time try these keto lemon blueberry bars.
Recipe FAQs
Meyer lemons are a cross between a regular lemon and a mandarin orange. They have a sweeter flavor than standard lemons and have a deeper, almost orange hue.
Meyer lemons are readily available in the grocery store and have a delicious sweet and tangy balance that makes them great for baking or using in a recipe that calls for lemons like our lemon pepper wings or gluten-free chicken piccata.
Meyer lemons are great for baking because of their juicy and tangy flavor. They have a slighter sweet flavor profile compared to the average lemon.
They are also great for flavoring iced tea or other summer drinks, making strawberry puree, marinating Greek chicken, or in a vinaigrette for a spinach salad.
Other Delicious Summer Dessert Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Gluten-free Meyer Lemon Bar Recipe with Shortbread Crust
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Wet Ingredients
- 8 standard Meyer lemons about ¾ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup sugar
- 3 whole eggs
- 1 whole egg yolk
- 1 tablespoon coconut flour
- powdered sugar for topping
Instructions
- Preheat oven to 350F. Line an 8X8 baking dish with parchment paper.
- Mix the crust ingredients until they make a fine crumble. Press the crust mixture into the baking dish and use a measuring cup to flatten and smooth the top. Bake shortbread crust for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt
- While the crust is baking, prepare lemon filling. Mix the filling ingredients (less powdered sugar topping). Stir ingredients in order listed until no lumps are left.8 standard Meyer lemons, 1 tablespoon lemon zest, ½ cup sugar, 3 whole eggs, 1 whole egg yolk, 1 tablespoon coconut flour
- Once the crust is finished baking, remove it from the oven and pour the lemon filling directly on top.
- Bake for 20 minutes more or until the crust has small cracks in it and is golden brown on top. Cool completely. Cut into bars or squares and top with powdered sugar.powdered sugar
Notes
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Leave a Reply