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Shortcut Meyer Lemon Bars

  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 36 minutes
  • Total Time: 46 minutes
  • Yield: 16 servings 1x


These ultimate Shortcut 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.


Units Scale


  1. Prep: Preheat oven to 350 degrees F. Grease the bottom and sides of a glass 8×8 inch pan or line it with parchment paper.
  2. Lemon: To a measuring cup, add about 1/4 cup Lemon Meringue Yoghurt and the rest lemon juice to equal 1/3 cup and stir to combine. (Make sure both ingredients combined don’t exceed 1/3 cup).
  3. Filling: In a large bowl, add the yoghurt mixture, eggs and Meyer lemon filling and whisk until well combined. Set aside. 
  4. Crust: 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.
  5. Bake: Bake for 12-14 minutes (do not over bake).
  6. Stir: 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.
  7. Chill: 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.
  • Yogurt: If you can’t find a lemon yogurt just use plain unsweetened, and add a bit more lemon juice. 
  • 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).
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Baking, Dessert, Easy Dessert Recipes, Fruit, Fruit Bars, Lemon, Lemon Bars, Low Sodium, Recipes for a Crowd, Recipes for Parties

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