Healthy Meyer Lemon Bars Recipes

MEYER LEMON BARS

Meyer Lemon Bars image

Prepare your favorite lemon bars using Meyer lemons for incredible results. The sweeter and less tart flavor makes for a delicious dessert.

Provided by Kristina Vanni

Time 55m

Number Of Ingredients 8

Ingredients

1 cup unsalted butter (softened)
1/2 cup powdered sugar (plus more for dusting)
2 1/3 cups all-purpose flour (divided)
4 large eggs
2 cups granulated sugar
1 teaspoon grated Meyer lemon zest
6 tablespoons freshly squeezed Meyer lemon juice
1 teaspoon baking powder

Steps:

Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
Add 2 cups of the flour, beating on low speed until blended.
Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
Meanwhile, beat the eggs in a large mixing bowl until light.
Gradually add the granulated sugar, beating until thick and blended.
Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color and set.
Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.

Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 35 mg, Sugar 19 g, Fat 9 g, UnsaturatedFat 0 g

MEYER LEMON BARS

Meyer Lemon Bars image

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

Provided by Sara Kate Gillingham

Categories Dessert Bake Lemon Spring snack snack week

Number Of Ingredients 9

Ingredients

2 1/4 cups unbleached all-purpose flour, divided
3/4 cup plus 3 tbsp powdered sugar, divided
1 1/2 tsp salt plus more
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
1 to 2 tsp ice water
5 large eggs, at room temperature
1 1/2 cups granulated sugar
1 tbsp Meyer lemon zest
3/4 cup fresh Meyer lemon juice

Steps:

Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

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