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Meyer lemons, almonds team in heavenly dessert bars

Recipe: Meyer lemon bars with almond shortbread crust

A sprinkle of powdered sugar is the final touch for Meyer lemon bars with almond crust.

A sprinkle of powdered sugar is the final touch for Meyer lemon bars with almond crust.

Debbie Arrington

Meyer lemons on a tree
Meyer lemons are ripe for picking now

It’s Meyer lemon season and time to celebrate these juicy little marvels. Believed to be a cross between a mandarin and a standard lemon, Meyer lemons tend to be small with smooth skin. Naturally sweet, they’re packed with lemon flavor but no bitterness.

Which makes Meyer lemons ideal for lemony desserts; not as much sugar is needed to balance their acidity.

Here’s a lemon bar variation that makes the most of the Meyer lemon difference. Eureka or other standard lemons may be substituted, but the filling will be tarter and not quite as sublime.

Chopped almonds and almond flour pack the shortbread crust with almond flavor – a nice complement to the Meyer lemon filling. A little bit of all-purpose flour added to the filling helps create a delicate top “crust.” A dusting of powdered sugar is optional.

Because Meyer lemons are small, you’ll need two (maybe three) lemons for this recipe.

Meyer lemon bars with almond shortbread crust

Makes 16 bars


For crust:

½ cup salted butter, room temperature

½ cup powdered sugar

¾ cup all-purpose flour

¾ cup almond flour

¼ cup almonds, chopped

Lemons and almonds on a turquoise plate
Meyer lemons pair well with almonds.

For filling:

2 eggs

1 cup sugar

½ teaspoon baking powder

2 tablespoons all-purpose flour

¼ cup Meyer lemon juice

1 tablespoon Meyer lemon zest

More powdered sugar for dusting (optional)


Preheat oven to 350 degrees F.

With a mixer, beat butter until fluffy, about 30 seconds. Add ½ cup powdered sugar and mix to combine. Add ¾ cup flour and the almond flour; mix to combine. Fold in chopped almonds.

Line an 8-by 8-by 2-inch deep pan or baking dish with parchment paper. Press the crust mixture into the pan, using the bottom of a glass or spatula.

Bake crust in 350-degree oven until top is light golden brown, about 15 to 20 minutes.

While the crust is baking, prepare the filling. In a medium bowl, beat eggs with mixer until creamy. Add 1 cup sugar, baking powder and remaining flour. Beat to combine. Add lemon juice and zest. Beat to combine; filling will be light and creamy.

16 lemon bars on a plate
Sweet enough and very lemony.

When ready, remove crust from oven and cool slightly (1 or 2 minutes). Pour filling over crust and return pan to oven. Bake at 350 degrees for another 20 to 25 minutes or until top is light brown at the edges and a delicate crust has formed.

Remove from oven and cool on rack. Carefully remove from pan by lifting up parchment paper and transferring to a cutting board or large plate. Pull down paper around outer edges. Sift 2 or 3 tablespoons of powdered sugar over top. Cut into 2-by-2-inch bars. Transfer bars to another plate to continue cooling. Serve at room temperature.


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Dig In: Garden Checklist

For week of March 26:

Sacramento can expect another inch of rain from this latest storm. Leave the sprinklers off at least another week. Temps will dip down into the low 30s early in the week, so avoid planting tender seedlings (such as tomatoes). Concentrate on these tasks before or after this week’s rain:

* Fertilize roses, annual flowers and berries as spring growth begins to appear.

* Knock off aphids with a strong blast of water or some bug soap as soon as they appear.

* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.

* Prepare summer vegetable beds. Spade in compost and other amendments.

* Prune and fertilize spring-flowering shrubs after bloom.

* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.

* Feed citrus trees, which are now in bloom and setting fruit.

To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.

* Cut back and fertilize perennial herbs to encourage new growth.

* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.

* In the vegetable garden, transplant lettuce and kale.

* Seed chard and beets directly into the ground.

* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.

* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.

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