Meyer Lemon Bars

I recall making the boxed Krusteaz brand Meyer lemon bars frequently when I was younger. I never made them from scratch until I decided to come up with this recipe. In so doing, I realized I didn’t have lemon bars since eating gluten free, which is a shame! They are after all delicious and they make a great dessert for spring. I tried to come up with a recipe that tasted how I remember lemon bars tasting and these are definitely it.

These lemon bars are made with Meyer lemons which give them just enough of that sour and tangy flavor without making your lips pucker or your throat burn. They are delightfully sweetened with just honey which makes them a bit of a healthier option. They are relatively easy to make and they will certainly satisfy your lemon bar craving.

Ingredients You Will Need

– almond flour

– honey

– salt

– unsalted butter

– eggs

– Meyer lemons

– corn starch

– water

For other lemon dessert recipes, check out my Lemon Coconut Cookies and Lemon Gingerbread Cake.

How to Make Meyer Lemon Bars

You will first start with using a zester on the lemon skins until you have 1 tablespoon of lemon zest. Then juice them lemons until you have 1/2 cup of juice. Set the juice and zest aside.

Next, move on to making the crust. Combine almond flour and salt in a medium sized bowl. Then add in melted butter and honey and use a fork to mix it together until it becomes crumbly in texture, as pictured below.

Pour the mixture into a greased 9.5” (2.75 qt) or 8”x 8” baking dish. Use the back of the fork to press down on the crust until it is firmly packed into the baking dish. Bake at 350 degrees Fahrenheit for 15-17 minutes, or until it is lightly browned.

While the crust is baking, finish making the lemon curd. Take a small bowl and dissolve corn starch with cold water and set it aside. Next, crack 4 eggs into a medium sized saucepan and lightly whisk. Then add the freshly squeezed lemon juice and honey. Turn the stove on low heat and whisk the ingredients together for about 3 minutes or until well mixed. Then add the corn starch and water mixture and the lemon zest. Slowly whisk for about 10-12 more minutes while gradually raising the stove heat. The curd is ready once it becomes thick in texture.

Pour the lemon curd into the baked crust and continue baking in the oven for about 25 minutes or until the curd no longer jiggles when gently shaking the baking dish. The curd will continue to set as it cools. Allow the lemon bars to cool completely before serving or refrigerating.

Storage Tips and Notes

• Store the lemon bars in the refrigerator
• Refrigerate up to 4 days for best results
• Whisking the curd constantly is crucial to avoid cooking the eggs
• The crust can be made ahead of time, if needed. I’ve had success pouring the lemon curd into a hot crust as well as a cooled down crust