If you’ve ever wondered what sunshine tastes like, look no further than these Meyer lemon-brown butter bars. Bright and bursting with Meyer lemon zest and juice, I’ve never liked a lemon bar more. The secret is pairing the fruity lemon filling with a brown butter shortbread crust. Brown butter improves most anything, adding a nutty aroma (reminiscent of toasted hazelnuts) that I adore.

Meyer Lemon-Brown Butter Bars | Tutti Dolci

Perfectly sweet-tart without any pucker, I can’t help but smile with each bite. Inevitably, you’ll find your fingers dusted in powdered sugar, but I like to think that’s half the fun! My search for the ultimate lemon bar is over.

Meyer Lemon-Brown Butter Bars | Tutti Dolci

Meyer Lemon-Brown Butter Bars
1/2 cup unsalted butter
1 cup flour
1/3 cup powdered sugar
1/8 tsp salt

2 large eggs
2/3 cup sugar
1 1/2 Tbsp Meyer lemon zest (zest of 2 lemons)
1/3 cup fresh Meyer lemon juice
2 Tbsp flour
pinch of salt
Powdered sugar, for dusting

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass bowl and chill in the freezer until solid, about 30 minutes.

Preheat oven to 350°F and line an 8-inch baking dish with parchment paper. Whisk together flour, powdered sugar, and salt in a medium bowl. Dice solidified brown butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden.

Meanwhile, prepare filling. Lightly whisk eggs in a medium bowl. Whisk in sugar, lemon zest, lemon juice, flour, and salt until smooth. Reduce oven temperature to 325°F and slowly pour filling over hot crust; return dish to oven and bake until filling is firm, about 22 minutes. Cool completely in dish on wire rack, then cover and place in the refrigerator until chilled.

Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife and dust with powdered sugar just before serving. Store leftover bars in an airtight container in the refrigerator up to 3 days.

Yield – 12 bars (serving size: 1 bar)
Calories – 180
Carbs – 24

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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  1. Oh Laura, these sound amazing! I’ve just started finding Meyer lemons in my markets this passed week and I was thrilled but now you’ve made me more thrilled with these fabulous treats. We’re crazy for lemon bars but I know the brown butter will make them beyond delicious. Thanks friend!

  2. I can totally live off with winter fruits like Meyer lemons, yuzu, and tangerines… so juicy and oh thinking of these make me happy. So your bars will put me into heaven! I’ll drive all the way to pick it up! I really would! 😀

  3. Lemon Bars are my favorite dessert! But I have always stayed with tangy lemons such as a Lisbon and never ventured into sweet Meyer lemon territory! What a scrumptious idea and paired with a brown butter crust, even better!

  4. I could definitely use a taste of sunshine! This is perfect timing to get me looking forward to warm weather and blue skies! I’ve always enjoyed lemon bars and have yet to try them using meyer lemons and brown butter! What a treat!

  5. I have a special place in my heart for Meyer lemons, Laura, so my heart just sang when I saw these bars! My goodness! The brown butter base sounds divine, I do need to play with brown butter more 🙂

  6. Lemon bars are probably one of my favorite treats, and one I just never make, or eat enough for that matter. Seriously you just added brown butter to my love, and addiction…..to my favorite treat!!! OH MY LAND GIRL!!! Your bars look so delicious, Hugs, Terra

  7. I have to say that these bars are so good, I made them for a party yesterday and they got eaten. So today I made another batch for myself. I am SO HAPPY right now. This is going in the forever-rotation.

  8. These look A-MAZING! I was just gifted some gorgeous Meyer lemons, which I’ve never used before. I haven’t baked much with lemons, but I’m so excited to try some new recipes, and this one seems wonderful, especially with the addition of the browned butter– YUM. 🙂