Here is where I would love to wax poetic about the intriguing Meyer lemon, and how I picked up a luscious-looking bunch of them at my neighborhood farmer’s market on a particularly crispy, sunny winter day … or maybe I plucked them off of a ripe old tree in a sunny corner of my sweet old Aunt’s backyard as she smiled at me, sipping tea as she rocked on the back porch.
But the reality is, I, well, picked up a box of ’em at Costco. It was last Wednesday, and after our 12-day-old’s pediatrician appointment, I talked my guy into stopping at Costco and sitting in the backseat with the bambino while I ran in for 10 very quick minutes. After being shut in for weeks, it was nice to feel normal (and yes, Costco is my “normal”), picking up a few must-haves. And, of course, browse (quickly) for a few wants. One of the wants ended up being Meyer lemons.
Not a terribly romantic scene, but the big bunch of yellow-orange orbs brightened up my day nonetheless.
Meyer lemons are sort of an orange-y version of a lemon – and are likely, actually, a cross between a lemon and a mandarin orange. They’re absolutely delicious and even slightly special in place of regular lemons in, say, lemon vinaigrette and lemon curd.
And they’re ridiculously perfect in these rich, moist, gooey cake bars.
Meyer Lemon Cake Bars are, consistency-wise, a cross between a brownie and snack cake. They’re dense with a large crumb, super-moist, buttery, rich, and the perfect balance of lemony-sweet. The tangy glaze is the cherry on top.
So go to your local farmer’s market, your Auntie’s place in Santa Barbara or, you know, hit up your neighborhood Costco. Just get some Meyer lemons in your hot little hands. Then make some of these.
Meyer Lemon Cake Bars
- 1 cup 2 sticks unsalted butter (room temperature)
- 1 1/2 cup sugar
- 4 eggs
- 1 tablespoon Meyer lemon juice
- 2 teaspoons Meyer lemon zest (about one medium lemon)
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons fresh Meyer lemon juice
- 2 teaspoons Meyer lemon zest (another medium lemon)
- Preheat oven to 350 degrees Fahrenheit. Butter a 9" x 9" baking pan and set aside.
- In a large mixing bowl or in the bowl of a stand mixer affixed with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about two minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the the lemon juice and lemon zest and beat on low just until combined.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
- Spread mixture in the baking pan.
- Bake for 30 minutes, until the cake bars begin to get golden brown around the edges, and are set in the middle.
- Cool for about 20 - 30 minutes.
- Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
- Drizzle glaze over the top of the cake bars.
- Cut into squares and serve.
These look great! I love lemon desserts and have a ton of Meyer lemons (bought at Wal mart lol) that I need to use. And I know EXACTLY what you mean about feeling normal when you get to get out when you have a little one.
These look super moist and tasty. I love lemon anything…. I hardly ever go to Costco only because there isn’t one close to me it’s a bit of a drive. My mom had both of my kids for 3 days and I almost didn’t know what to do with myself except sleep in, bake, play video games and see a friend. LOL it was glorious!
this looks so increcibly delish. My mom would faint if I made this for her. Thanks for sharing.
Thank you for a delightful desert! My wife was perusing Zite on our iPad and came across your article/recipe. We then wondered where (in rural Minnesota) we might find Meyer lemons. We happened to go to Walmart this afternoon, and voilà! There they were! A somewhat subtle, but remarkably distinctive flavor! You’ve done a great job putting together this recipe. We do appreciate the effort! Next, we’re going to try Meyer lemon meringue pie–after finishing your wonderful cake bars, of course!
Hi Jay, thanks for commenting! I love that they’re available at Walmart! Costco and Walmart … I guess they’ve hit the mainstream and then some. 🙂 Meyer lemon meringue pie sounds amazing (and gorgeous). If you get a chance, please swing back by and let me know how it turns out!
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I just bought some Meyer Lemons yesterday at my local Wal-Mart Superstore. This is the first time I’ve been able to get these. I also found your recipe on Zite. Being a lover of any kind of lemon dessert, these are the best. My husband said these were the best he has ever had. Thanks for the great recipe.
Delicious! I’ve been craving lemon bars for days now and came across your blog early this morning. Made them this evening and they are absolutely what I was craving. As a twist – I added blueberries right on top of the batter just before I put them in oven.
Thank you so much for the recipe!
I made these for a super bowl get together and they were fantastic! I doubled the lemon juice in the cake, since I like a stronger lemon flavor. This was prehaps the best, moistest cake I have ever made. A true keeper recipe- thank you!
This is divine! Thank you so much!!!
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i really love the taste of lemon bars, it is really tasty `
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I let these bake for 30 minutes and they were really underdone. I think its a good recipe but 30 minutes was not long enough for them to set. I wish I wouldn’t have taken them out of the oven to cool hoping they would set. Now I’m not quite sure how they are going to turn out once I take them out of the oven again.
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206768 125528What would you recommend about your put up that you just made some days in the past? Any certain? 75745
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I made these in the 9×9 pan as suggested and had the same problem with it not cooking threw. I left it in and continued to bake till done. It turned out ok a little burnt on the edges. I will make again using a 9×13 pan and tripling the lemon juice (doubled it before) it was not as tangy as i like. 🙂
The best lemon cake I’ve ever made.
So glad you liked it! 🙂
I Fixed them tonight..yummy but had to cook them about 50 minutes..i did it in a 9×9 glass cake dish but 30 min. they were done around the outside but runny in the middle..
looking superb. delicious.
Can Myers lemon bars be frozen?
Could you freeze this? With or without the glaze? Wondering how they’d do if I made them ahead for a party and defrosted day of. Thank you.
I made this for a Pot luck at work, it’s to die for!!! So moist and lemony, definitely one of my favorites!
Yay! So glad you like the recipe. Thanks Donna!
Hello! My name is David Attah and I’m currently a new student of a culinary school. I really interested in making the Meyer lemon cake bars for the first time, and I just wanted to ask if this cake bars could also be consider as a breakfast meal, and if it can be added to a fine dinning menu.