Meyer Lemon Bars with Lavender Shortbread Crust is so bright and sweet with floral notes, and you will love every bite. So, I think we all need a fresh citrus dessert in the middle of the winter when citrus is in season!
You may ask what a Meyer Lemon is? What is the difference between a Meyer Lemon and a regular lemon? While they are moderately acidic, they do not have the tang and bitter favor of regular lemons. The juice is much sweeter. Also, they are smaller with smooth skin and are pale orange. With the skin being thin, the entire lemon can be used.
Let’s start the recipe!
I make the crust by adding the unsalted butter, all-purpose flour*, granulated sugar, powdered sugar, crushed dried lavender, and the slat. I put add all the ingredients into the Kitchen-Aid stand mixer and whirl away. Then, I slowly add the water to the mixture until the mixture comes together, but do not over mix. It will become tough.
With a prepared baking dish that has the parchment paper down, add the lump of dough. It may be sticky to press the dough out to the corners, and you can use some flour on your hands if needed. It is important to get the dough to all corners of the dish, and it needs to be smooth and even. Time to bake!
Meanwhile, place the dish in the preheated oven, and bake for 12 minutes and turn around in the oven. Bake an additional 3 to 5 minutes until the crust is slightly golden. The pictures show that I cooked the crust too long, only a bit overdone. Yikes! It is important to watch closely. Take the crust out of the oven and cool completely. Leave the oven on.
Next, time to make the custard! In the same stand mixer, with a clean bowl, add the eggs and egg yolks to the mixing bowl. Slowly, beat the eggs, but do not over beat. Add the sugar and flour and mix until smooth. Then, add the lemon juice and zest and gently mix until combined.
When the crust is cooled, it is time to pour the custard over the crust. It will be very running, so be careful when placing it in the oven. Turn the timer on for 30 minutes. Check the custard, and if it’s set, the Meyer Lemon Bars are ready. It may take 4 to 5 more minutes depending on how your oven cooks.
Meyer Lemon Bars with Lavender Shortbread Crust
For the Crust:
- 3/4 Cups Unsalted Butter – at room temperature
- 2 Cups All-Purposed Flour – unbleached*
- 1/3 Cup Granualted Sugar
- 1/3 Cup Powdered Sugar
- 2 tbsp. Dried Lavender Blossoms
- 3 tbsp. Water – Cold
Meyer Lemon Filling:
- 4 Large Eggs
- 2 Egg Yolks
- 1 3/4 Cups Granualted Sugar
- 3/4 Cup All-Purpose Flour – unbleached
- 1 Cup Meyer Lemon Juice – from about 6 lemons
- 3 Tbsp. Meyer Lemon Zest – save 1 Tbsp.for garnish
Preheat the oven to 350 degrees. Line a 9x13x2″ metal baking pan* with parchement paper* with the paper folding over the the sides. If you don’t have parchment paper, grease the pan heavily.
In a stand mixer, add the butter, both sugars, and cream on medium speed until light and fluffy. Add the flour, lavender, and, salt and mix until just combined. Slowly add the water one tablespoon at a time. Mix until the dough is moist and crumbly.
Dump the dough in the prepared pan and with your hands press the dough into the pan forming a crust. Make sure to flatten and spread the crust evenly.
Bake the crust for 12 minutes. After that time, turn the crust around in the oven and bake an additional 3 to 5 more minutes or until it’s a light, pale golden color. Remove from the oven and place on a wire rack, and let cool completely. Remember to leave the oven on.
While the crust is cooling, place the eggs in the mixer. Add the sugar and the flour and gently combine until combined. Finally, slowly add the lemon juice and grated zest until genlty mix until combined.
Pour the filled over the cooled crust and place in the oven. Bake for 30 minutes until set. If not set, bake a few more minutes until it is set and barley starting to brown. Remove form the oven and cool completely on a wire rack.
First, make sure to have a flat surface to place the bars when removing from the pan. Using the parchment paper hanging over the sides of the baking dish, remove the bars. Cut into 12 large squares or 24 small squares and dust with the powdered sugar and serve.
Store covered in plastic wrap in the refrigerator.
Other Posts The you May Enjoy…
This post may contain affiliate links and I may earn from qualifying purchases.