Zingy. Zesty. Easy.

If lemonade stands sold these lemon bars, they’d probably have more business.

Meyer Lemon Bar

With a sweet and tangy filling and a light, crumbly shortbread crust, our Meyer Lemon Bars raise the bar.

3
3 out of 5 (4 votes)
Primary Prep, Ingredients & Nutritional Info

Start with: 1/3 cup water, 3 eggs

Just four easy steps

  1. // Heat oven to 350°F. Grease bottom and sides of 8x8x2-inch baking pan.
  2. // Stir together water and eggs until well blended. Add Meyer lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking.
  3. // Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.
  4. // Stir filling mixture again and pour over hot crust. Bake 26-28 minutes or until edges begin to brown. For ease of cutting, chill 1-2 hours. Store in the refrigerator.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon water to filling.

Nutrition

Nutrition Facts 19.35 Oz

Serving Size: 2 Tbsp filling mix (19g) & 1 1/2 Tbsp complete crust (12g) (amount for one, 2-inch bar)

Servings Per Container: about 18

Amount Per ServingMixAs Prepared*
Calories130140
Calories from Fat2530
% Daily Value***
Total Fat3g**5%6%
Saturated Fat1g5%8%
Trans Fat0g
Cholesterol0mg0%10%
Sodium95mg4%4%
Total Carbohydrate26g9%9%
Sugars20g
Protein<1g
Iron0%2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), palm and soybean oil, whey (milk protein), dextrose, food starch-modified, salt, citric acid, natural flavors (contains milk), whole lemon powder (from Meyer lemons), corn syrup solids, baking soda, lemon juice solids, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

CONTAINS: Wheat and milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Blueberry Lemon Cream Bars

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    Prep 15 min Total Time 50 min Servings 16 bars

    Ingredients

    1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each Meyer lemon filling mix and complete crust)

    1/2 cup heavy whipping cream

    3 eggs

    1/2 cup fresh or frozen blueberries

    Powdered sugar (optional)

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //Press full pouch of complete crust into bottom of pan. Bake 8 minutes (crust will be pale). In medium bowl, stir full pouch Meyer lemon filling, whipping cream and eggs together using a whisk until eggs are well incorporated. Stir in blueberries. Pour filling over hot crust.
    3. //Bake 34-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Sprinkle with powdered sugar, if desired. Store covered in the refrigerator.
  • Lemon Meringue Pie

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    Prep 25 min Total Time 1 hr 5 min Servings 1 pie or 16 bars

    Ingredients

    Lemon Pie:

    1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each Meyer lemon filling mix and complete crust)

    3 whole eggs

    1/3 cup water

    --------------------

    Meringue:

    3 egg whites

    1/4 teaspoon cream of tartar

    1/4 cup sugar

    1. //Preheat oven to 350°F. Lightly greased 9-inch pie pan or 8x8x2-inch pan.
    2. //For Lemon Pie: Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale). In medium bowl, stir full pouch Meyer lemon filling mix, water and whole eggs together using a whisk until well blended. Pour filling mixture over hot crust.
    3. //Bake 26-28 minutes or until center does not jiggle when shaken and top begins to brown.
    4. //For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread meringue over baked lemon pie. Return to oven and bake an additional 10-15 minutes or until meringue is light golden brown. Serve pie warm, or chill if served as a bar.
  • Meyer Lemon Cheesecake Bars

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    Prep 15 min Total Time 55 min Servings 16 bars

    Ingredients

    1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each complete crust and lemon filling mix)

    1/2 cup graham cracker crumbs

    8 oz (1 cup) cream cheese, softened

    1/2 cup + 2 teaspoons sugar

    4 eggs

    1/2 teaspoon vanilla

    1/3 cup water

    1. //Heat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //Place complete crust mix and graham cracker crumbs in a medium bowl; stir with a fork until well blended. Press crust mixture firmly into bottom of pan. Bake 8 minutes. Place cream cheese and 1/2 cup sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.
    3. //In another bowl, stir Meyer lemon filling mix, water, 3 eggs and 2 teaspoons sugar together using a whisk until well blended. Pour Meyer lemon filling over cream cheese layer.
    4. //Bake 35-40 minutes. Cool completely at room temperature. Refrigerate and cut into squares. Best served chilled.
  • Orange Cream Bars

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    Prep 10 min Total Time 45 min Servings 16 bars

    Ingredients

    1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)

    ½ cup graham cracker crumbs

    ½ cup heavy whipping cream

    3 eggs

    1 can (8 oz) mandarin oranges, drained

    Powdered sugar (optional)

    1. //Preheat oven to 350°F. Grease bottom and sides of 8x8x2-inch pan.
    2. //Place graham cracker crumbs and full pouch of complete crust mix in a bowl; stir with a fork until well blended. Press into bottom of pan. Bake 8 minutes.
    3. //In medium bowl, stir full pouch lemon filling, whipping cream and eggs together using a whisk until eggs are well incorporated. Stir in mandarin oranges. Pour filling over hot crust. Bake 32-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Sprinkle with powdered sugar, if desired. Store covered in the refrigerator.
  • Piña Colada Bars

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    Prep 15 min Total Time 55 min Servings 16 bars

    Ingredients

    1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each complete crust and Meyer lemon filling mix)

    1/3 cup water

    3 eggs

    1 can (8 oz) crushed pineapple, drained

    3/4 cup sweetened flaked coconut

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //Press 1 pouch of complete crust firmly into bottom of prepared pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk together 1 pouch Meyer lemon filling mix, water and eggs until well blended. Stir in pineapple and coconut. Spoon mixture over hot crust.
    3. //Bake 32-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Store covered in the refrigerator.

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Ratings and Reviews

Meyer Lemon Bar : 4 Reviews

I made these bars for a birthday treat. I read and reread the recipe to see what to mix with the crust mix to form the crust. Finally just pressed the crust mix into a well greased pan as directed. After baking the crust I added the lemon filling as directed. Refrigerated after baking. This morning when I went to cut them the crust crumbled away and fell apart. I had to dump the whole pan. Very frustrating. Should water, oil, butter or something be added to the crust mix? If so it would be helpful to have that included on the directions.

1

Hi Ivy! You were correct - you add nothing to the crust mix. You simply press it into a well greased 8x8 pan...the oil from your fingers will form the crust and you bake that first while the filling mix is hydrating. It sounds like the crust was not completely baked since it crumbled. I'm so sorry this happened! Give us a call at 1-800-457-7744 and we can offer some baking tips and replace that box for you. We want you to be successful with these delicious lemon bars!

3

What size eggs should you use? I usually use farm eggs which are usually larger that xl eggs in the store. Mine turned out a little gooey, and I think the there was too much liquid. Also I made two batches in one regular sized cake pan. I cooked it about 7 minutes longer than it said on the box, but the edges were getting brown and pulling away slightly. Is there any temperature or time change recommended for baking a double batch?

3

I made these as a summer time treat for a small family gathering and they were a HUGE Hit. I topped them off with just a little bit of powdered sugar, and I didnt have a single one left when my guests went home. The directions are very simple, and the mix is the perfect amount of sugar and tart. My brother said they were even better than the homemade ones his wife makes! Quick, Easy, and Tasty...What is better than that.

5

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