How to Make Meyer Lemon Bars - Creamy Lemon Bars Recipe

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: cornstarch + sugar

Erythritol is a low-calorie sweetener.

Zest a Meyer lemon.

In a bowl, combine flour, powdered sugar, salt, and some lemon zest; whisk together.

Cut butter into little cubes and add to the dry ingredients.

Using your hands or a pastry blender, work the butter into the dry ingredients.

Line a 9x9 baking pan with parchment paper.

Pour the butter mixture into the pan and spread it around, pressing it into the bottom of the pan with fingers or the bottom of a measuring cup to compact it.

Pop the crust into a preheated oven until it's golden.

Set the crust aside.

In a big bowl, combine sweetened condensed milk, beaten eggs, lemon zest, salt, baking powder, lemon juice, and vanilla; whisk until combined.

Pour the lemon mixture on top of the pre-baked shortbread crust.

Bake in a preheated oven until done.

Allow the bars to cool as long as possible before lifting them from the pan.

Cut into bite-sized pieces, plate them up, and sprinkle with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens