Confession: as I write this, I am eating one of these Easy Meyer Lemon Bars for breakfast with my coffee. OH MY GOODNESS, these are good. When we planted a Meyer lemon tree in the spring, I knew I wanted to make something extra special with its fruit. This recipe definitely fits the bill, AND it’s super easy to make!
There’s a surprising amount of variety out there for lemon bar recipes. Some call for separating egg yolks, while some call for baking the crust and cooking the lemon curd on the stovetop. Some are filled with a firm filling, some with more of a pudding-like consistency.
I wanted to make lemon bars that really featured the delicious Meyer lemons in all their tart, sweet glory, and make it as easy as possible. I whittled the options down to a recipe that only uses one bowl and one pan, does not require that you cool the crust before filling it, and uses whole eggs rather than just the yolks. I’m never making lemon bars any other way again!
Meyer lemons are not your average lemon. They are known to be sweeter than other varieties- so sweet, in fact, that you can eat the fruit by itself! This means they are a bit less acidic, and it also means you can use less sugar in the bars to sweeten it. With five whole eggs and plenty of lemon juice and zest, these scrumptious dessert bars actually maintain some nutritional value, despite the sugar and refined flour used to make them.
Not that we care too much about nutrition in our desserts, especially around the holidays, right? Right….