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Shortcut Meyer Lemon Bars

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.
Course Dessert
Cuisine American
Keyword Baking, Dessert, Easy, Easy Dessert Recipes, Fruit, Lemon, Low Sodium, Recipes for a Crowd, Recipes for Parties
Prep Time 10 minutes
Cook Time 36 minutes
Chill Time 1 hour
Total Time 46 minutes
Servings 16 servings
Author Naomi


  • 1 box Krusteaz Meyer Lemon Bar Mix© (linked below)
  • 1 5.3 oz container Kite Hill Lemon Meringue Yogurt® (linked below) (You will only use about 1/4 cup)
  • 1 Lemon, freshly squeezed juice
  • 3 Eggs, at room temperature
  • 2 tbsp Miyoko's Creamery European Style Cultured Vegan Butter, unsalted, melted (linked below)


  • Preheat oven to 350 degrees F. Grease the bottom and sides of a glass 8x8 inch pan or line it with parchment paper.
  • 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).
  • 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).