Meyer Lemon Bars


  • Crust:
  • Vegetable oil or Pam for greasing
  • 1 1/2 sticks of unsalted butter, diced
  • 2 cups all-purpose flour
  • 1 /4 cup packed light brown sugar
  • 1/2 cup confectioner’s sugar plus more for garnish
  • 1/4 tsp. salt
  • Filling:
  • 4 large eggs, plus two egg yolks
  • 2 cups of Baker’s sugar, fine grain
  • 1/3 cup all-purpose flour, sifted
  • 2 tsp. grated lemon zest
  • 1 cup fresh lemon juice (about 8 lemons)


Make the crust: Position a rack in the middle of the oven and preheat to 350 ˚F. Grease a 9x13 pan with vegetable oil/Pam and line with foil, leaving a 2” overhang on all sides; grease the foil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 ˚F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

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2525 Mitchell Ranch Way
Paso Robles, CA 93446
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