Meyer Lemon Bars
Updated Dec 10, 2025, Published Feb 23, 2023
This post contains affiliate links. Please see our disclosure policy.
Sunshine in a Dessert
There’s something about citrus desserts that instantly brightens a day — fresh, tangy, sweet, and just a little bit nostalgic. With these gluten‑free Meyer Lemon Bars, you get that classic lemon‑bar charm with a twist: a buttery crust, a sunny, golden lemon filling made from fragrant Meyer lemons, and the peace of mind that comes from using a gluten‑free flour blend. It’s the kind of dessert that feels like sunshine on a plate.
Whether you’re baking for a special occasion, a spring afternoon get‑together, or just because you need a bright moment during the week — these bars bring a light, refreshing balance of tart, sweet, and buttery comfort.
Table of Contents
What You’ll Need
- Gluten‑free baking flour blend (1:1 with xanthan gum)
- Powdered sugar
- Salted butter, cold and cubed
- Eggs
- Granulated sugar
- Fresh Meyer lemons (for zest and juice)
- Additional powdered sugar (for dusting)
Why Meyer Lemon Bars Are a Must-Make
Bright, Balanced Flavor
Meyer lemons are sweeter and less acidic than typical lemons, often described as having a subtle citrus‑mandarin undertone. Their juice and zest give the filling a bright, fresh flavor — sweet enough to delight but with just enough tang to make each bite lively.
Gluten‑Free Without Compromise
Thanks to the use of a gluten‑free 1:1 flour blend (with xanthan gum), these bars deliver the buttery shortbread base and lemon filling just like a classic lemon bar would — but suitable for those avoiding gluten.
Perfect Texture: Crisp Crust + Soft Filling
The crust bakes to a thin, slightly golden shortbread that holds up beautifully. Meanwhile the lemon filling bakes to a smooth custard that’s slightly firm at the edges and luxuriously tender in the center. Once chilled, each square strikes a lovely balance between crisp crust and creamy lemon curd.
Easy to Make — Yet Impressive to Serve
Prep time is minimal, and once baked and cooled (then refrigerated), these bars keep well for several days — ideal for make-ahead dessert trays or gatherings.
When to Serve Meyer Lemon Bars
- After dinner as a light, refreshing dessert
- At brunches or afternoon tea with friends or family
- For spring or summer get‑togethers — their bright citrus flavor pairs beautifully with warm weather
- Holiday gatherings — dusted with powdered sugar they look festive and inviting
- As a portable treat — cut into squares, they’re easy to share, pack, or gift
Tips to Make Them Shine
- Use fresh Meyer lemons for the best flavor — their juice and zest make all the difference.
- Don’t over‑mix the crust — pulse just until the dough comes together so the texture stays tender and crumbly.
- Don’t over‑bake the filling — pull the bars out when the edges are set but the center still jiggles slightly; it will firm up as it cools.
- Chill for at least 2 hours (or overnight) before cutting to ensure clean slices and a smooth filling.
- Dust generously with powdered sugar just before serving for that classic lemon‑bar look and a hint of sweetness.
Gluten‑Free Meyer Lemon Bars offer a bright, buttery, sweet-and-tangy dessert that proves gluten-free baking can be every bit as satisfying and indulgent as the original. With just a handful of ingredients and straightforward instructions, these bars deliver a classic presentation and flavor — elevated by the unique sweetness of Meyer lemons and anchored by a tender, buttery crust. Whether you’re baking for family, friends, or just a cozy night in, these lemon bars are a slice of sunshine worth sharing.
Meyer Lemon Bars
Ingredients
Ingredients
For the Crust
- 2 cups (285 g) 1:1Gluten Free Baking Flour with xanthan gum
- ½ cup (55 g) powdered sugar
- 1 cup (8 oz) salted butter, cold (cubed)
For the Filling
- 6 large eggs
- 2 cups (450 g) granulated sugar
- zest of 2 Meyer lemons
- ¾ cup (172 g) fresh Meyer lemon juice
- ½ cup (72 g) 1:1Gluten Free Baking Flour with xanthan gum
- Additional powdered sugar for dusting
Instructions
For the Crust
- Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper.
- Add the flour and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form a ball.
- Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350°F for 18 to 20 minutes or until the edges are slightly golden.
To Make the Filling
- Whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350°F for 25 to 30 minutes or until the edges are set and middle is still slightly jiggly.
- Cool completely on a wire rack then refrigerate at least 2 hours or overnight. Cut into 36 squares and serve at room temperature. Dust with additional powdered sugar before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Gluten Free Meyer Lemon Bars can also be found on What The Fork Food Blog.
