Meyer Lemon Bar

Primary Prep, Ingredients & Nutritional Info

Start with: 1/3 cup water, 3 eggs, and 2 Tbsp butter, melted

Just four easy steps

// HEAT oven to 350°F. Grease bottom and sides of 8x8-inch pan.
// WHISK water, eggs and Meyer lemon filling mix until well blended. Set aside.
// STIR melted butter into crust mix until crumbly dough forms. PRESS crust mix firmly into bottom of pan. BAKE 12-14 minutes.
// WHISK filling mixture again and pour over hot crust. BAKE 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator.

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

For more tart lemon flavor, squeeze the juice of one lemon into measuring cup and add water to make 1/3 cup liquid. Add to filling.

Nutrition Facts

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 Serving		Mix	As Prepared*
Calories		130	140
Calories from Fat		25	45
			% Daily Value***
Total Fat	3g**	5%	8%
Saturated Fat	1g	5%	10%
Trans Fat	0g
Cholesterol	0mg	0%	10%
Sodium	90mg	4%	5%
Total Carbohydrate	26g	9%	9%
Sugars	20g
Protein	<1g
Iron		0%	2%

INGREDIENTS:

Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, whey (milk protein), food starch-modified, salt, citric acid, natural flavor (contains milk), whole lemon powder (from Meyer lemons), baking soda, color (annatto, turmeric).

CONTAINS: Wheat, milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

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.