These ultimate Shortcut No-Fuss Meyer Lemon Bars are loaded with tangy lemon flavor and an easy shortbread crust! It’s a simple dessert that won’t keep you in the kitchen long, and even the lemon haters in your life will fall in love with them.
This past weekend was glorious – the weather was spectacular, and it made me feel so dang good. I just wanted to be outside in it. So we did just that!
My husband recently started a number of house projects — ripping out the old deck and replacing it with Trek, tons of yard updates, painting, etc., etc. So that’s what he continues to work on.
I however was in my garden pulling a ton of weeds and watering the fertilizer. The fertilizer is a mix of dried chicken poo and straw, and it’s supposed to really help your garden thrive. My husband actually put it down a couple of months ago, and we’ve been letting it leach into the ground. And when I’m ready, I’ll remove it and then I’m good to plant. I’ll be very curious to see what it changes in way of growth and quantity. I’m very excited!
But moving on, let’s talk lemon bars really quick. Spring is such a great time to enjoy anything lemon and since it’s winding down, I want to share these easy, Shortcut No-Fuss Meyer Lemon Bars with you all. When I think of lemon bars, I think of tart lemon curd filling, buttery shortbread crust and the perfect amount of powdered sugar dusted nicely on top. This boxed Krusteaz recipe is ALL of that and more. It tastes absolutely amazing, it’s super quick to throw together and it’s idiot-proof. Oh and I can’t forget, I threw a surprise element in there too…. Any guesses??? It is Lemon Noosa Yoghurt. And of course, the yoghurt made it that much more luxurious and rich. IT WAS HEAVEN! (Even the lemon hater in my house loved these beauties. Loved them so much, that I was asked to make them again. WIN!) 😉
So if you’re looking for a sure thing, and one that won’t disappoint, check out this recipe below.
Shortcut No-Fuss Meyer Lemon Bars
- 1 box Krusteaz Meyer Lemon Bar Mix ©
- 1 Lemon, freshly squeezed juice
- 1 8 oz container Lemon Noosa Finest Yoghurt © (You will only use about 1/4 cup)
- 3 Eggs
- 2 tbsp Land O Lakes Unsalted Butter, melted
- Preheat oven to 350 degrees F. Grease the bottom and sides of a glass 8×8 inch pan or line it with parchment paper.
- To a large measuring cup, add the lemon juice and some Lemon Noosa Yoghurt to equal 1/3 cup and stir to combined. (Make sure both ingredients combined don’t exceed 1/3 cup).
- In a large bowl, add the yoghurt mixture, eggs and Meyer lemon filling and whisk until well combined. Set aside.
- In a smaller bowl, add the melted butter to the crust mix and stir until crumbly dough forms. With your fingers, press the crust mix firmly into the bottom of the prepared pan. Bake for 12-14 minutes (do not over bake).
- Give the lemon mixture another good whisk, and immediately pour it over the hot crust. Bake 24-26 minutes or until the edges begin to brown.
- For ease of cutting, chill at least 1 hour. Store in the refrigerator.
- Parchment Paper: If using, make sure enough hangs over the sides. That way, they can be used as handles when you’re ready to remove the bars from the pan.
- Lemon: Make sure to use a small to medium sized lemon. Using one that is too large will make for a really wet filling. (For more tart flavor, use 1 whole lemon. Otherwise, you can just use 1/2).