Meyer Lemon Lime Bars

Karla Everett


I got this recipe sometime back but haven't had a chance to make them but they look delicious.

**Adapted from Ina Garten and Girlchef**

***untried recipe***

Borrowed picture from the net.


★★★★★ 4 votes

24 squares
25 Min
45 Min



  • 3/4 lb
    unsalted butter ; at room temperature
  • 3/4 c
    granulated sugar
  • 3 c
  • 1/4 tsp
    kosher salt

  • 6 large
    eggs ; room temperature
  • 3 c
    granulated sugar
  • 1 Tbsp
    finely grated meyer lemon zest
  • 1 Tbsp
    finely grated lime zest
  • 1 c
    freshly squeezed lemon/lime juice (use 6 small meyer lemons and 2 limes)
  • 1 c
  • ·
    confectioners' sugar for dusting

How to Make Meyer Lemon Lime Bars


  1. Butter a 9x12x2" baking pan , then line the bottom and sides of the pan with parchment paper.
    (This is optional but will make removing the bars from the pan much simpler.)
  2. FOR THE CRUST : Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
  3. Combine the flour and salt and , with the mixer on low , add to the butter mixture until just mixed.
  4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
  5. Chill the pan while oven preheats to 350°F
  6. Bake the crust for 15-20 minutes , until very light browned. Let cool on a wire rack ; leave the oven on.
  7. FOR THE FILLING : Whisk together the eggs , sugar , lemon and lime zest , lemon and lime juice , and flour.
  8. Pour over the crust and bake for 35-45 minutes , until set.
  9. Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
  10. Store any left overs in a covered container in the refrigerator.

Printable Recipe Card

About Meyer Lemon Lime Bars

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