Meyer Lemon Streusel Bars with Buttery Shortbread Crust
These layered lemon bars feature a tender shortbread crust, bright Meyer lemon curd filling, and golden streusel topping. The Meyer lemons provide a sweeter, more floral citrus flavor than regular lemons, while the buttery crust and crunchy topping create perfect textural contrast. Ideal for spring gatherings, potlucks, or afternoon tea, these bars offer an elegant twist on classic lemon squares with their sophisticated three-layer construction and aromatic citrus essence.
Ingredients
- Pam cooking spray
- 2 cups flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup butter, cut into small pieces
- 2 eggs, whisked together
- 1 ¼ cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ cup butter, melted
- 3 large eggs
- 1 tablespoon Meyer lemon zest
- ¼ cup fresh Meyer lemon juice
- 1 ¼ cups sugar
Instructions
- 1
Line a 9x13-inch pan with aluminum foil and spray with cooking spray
- 2
Line a baking sheet with parchment and preheat oven to 350°F
- 3
Combine flour, sugar, baking powder, and salt in a bowl for the crust
- 4
Add butter pieces and pinch into flour until no large pieces remain
- 5
Mix eggs into the dough until well incorporated
- 6
Knead gently in bowl until dough comes together
- 7
Roll dough on floured surface to 12x16-inch rectangle
- 8
Fit into prepared pan and trim to leave half-inch edges up sides
- 9
Place parchment on crust and weigh down with dried beans
- 10
Bake for 10 minutes, then remove weights and bake 5 minutes more
- 11
Cool crust on rack
- 12
Combine flour, sugar, baking powder, and salt for topping
- 13
Add melted butter and combine with rubber spatula
- 14
Spread mixture on baking sheet, breaking into small crumbs
- 15
Bake crumb topping for 15-20 minutes until golden brown
- 16
Cool topping on rack and break into small crumbs if needed
- 17
Whisk eggs and lemon zest in a bowl for filling
- 18
Mix lemon juice and sugar in another bowl to dissolve sugar
- 19
Stir egg mixture and juice mixture together
- 20
Pour filling over baked crust and bake for 15-20 minutes
- 21
Sprinkle with crumb topping and bake for additional 5 minutes
- 22
Cool completely on wire rack before cutting into bars
Tips
Use Meyer lemons for their sweeter, more floral flavor compared to regular lemons
Blind bake the crust with weights to prevent puffing and ensure even cooking
Cool bars completely before cutting to prevent the filling from being too soft
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature cut into squares
Common Mistakes
Don't skip blind baking the crust to avoid a soggy bottom
Cool completely before cutting to prevent messy, soft bars
Substitutions
Dairy-Free Swaps
General Alternatives
slightly more tart flavor
FAQ
Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons work but will be more tart. You may want to add an extra tablespoon of sugar to the filling to balance the acidity.
How long do these bars keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The texture stays best at room temperature.
Can I freeze these bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.