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Shortcut Meyer lemon bars

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by Naomi Cook, A Life Delicious • Published on
Food

This blog first appeared in A Life Delicious.

These Meyer lemon bars are a simple dessert that won’t keep you in the kitchen long, and even the lemon haters in your life will fall in love with them.

Recipe Features:

  • Tart lemon curd filling
  • Buttery shortbread crust
  • The perfect amount of powdered sugar dusted on top
  • It’s an easy dessert that you can make all year round

 

Ingredient Notes For These Meyer Lemon Bars:

  • Meyer Lemon Bar Mix – FYI: This mix does contain milk. However, it never seems to bother me because I think there’s such a small amount. It’s a great mix though if you are looking for something quick and convenient.
  • Kite Hill – Here is the surprise element of this dessert…yogurt! And, of course, the yogurt makes it that much more luxurious and rich. It is heaven! (Even the lemon hater in my house loved these beauties. Loved them so much, that I was asked to make them again. Win!)
    • The yogurt I use is a plant based coconut milk yogurt. And the flavor is lemon meringue. I love this brand for it’s high quality and great taste. If you know of a different plant based lemon yogurt that you want to use then that is fine. If you can’t find a lemon yogurt just use a plain unsweetened kind, and add a bit more lemon juice.
  • Miyoko’s – Again, I feel this is one of the best brands out there. Their butter tastes, melts and cooks just like real butter. I always have their butter in my fridge.

Recipe | Shortcut Meyer lemon bars

Ingredients

 

Instructions

  1. Prep: Preheat oven to 350 degrees F. Grease the bottom and sides of a glass 8×8 inch pan or line it with parchment paper.
  2. Lemon: To a measuring cup, add about 1/4 cup Lemon Meringue Yogurt and the rest lemon juice to equal 1/3 cup and stir to combine. (Make sure both ingredients combined don’t exceed 1/3 cup).
  3. Filling: In a large bowl, add the yogurt mixture, eggs and Meyer lemon filling and whisk until well combined. Set aside.
  4. Crust: In a smaller bowl, add the melted butter to the crust mix and stir until crumbly dough forms. With your fingers, press the crust mix firmly into the bottom of the prepared pan.
  5. Bake: Bake for 12-14 minutes (do not over bake).
  6. Stir: Give the lemon mixture another good whisk, and immediately pour it over the hot crust. Bake 24-26 minutes or until the edges begin to brown.
  7. Chill: For ease of cutting, chill at least 1 hour. Store in the refrigerator.

 

Notes

  • Parchment Paper: If using, make sure enough hangs over the sides. That way, they can be used as handles when you’re ready to remove the bars from the pan.
  • Yogurt: If you can’t find a lemon yogurt just use plain unsweetened, and add a bit more lemon juice.
  • Lemon: Make sure to use a small to medium sized lemon. Using one that is too large will make for a really wet filling. (For more tart flavor, use 1 whole lemon. Otherwise, you can just use 1/2).

And, for more recipes, please give these a try: 

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