Go Back
+ servings

Brûléed Meyer Lemon Bars

A fun twist on tradition lemon bars, these are made with meyer lemons and topped with a thin caramel shell.


For the crust:

  • 1 cup unsalted butter , at room temperature (230 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 cups all-purpose flour (250 grams)
  • teaspoon coarse salt

For the filling:

  • 4 large eggs
  • ¾ cup granulated sugar (150 grams)
  • cup fresh meyer lemon juice (about 3-4 meyer lemons)
  • Zest of 3 meyer lemons
  • cup all-purpose flour (83 grams)
  • Additional sugar , for bruleed topping


To make the crust:

  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, beat the butter and sugar on medium high speed until light and creamy. Add the flour and salt and mix until combined.
  • Press the dough into the prepared baking pan and chill for 30 minutes. Bake until just beginning to turn golden brown, about 15-20 minutes. Let cool.

To make the filling:

  • Whisk together the eggs, sugar. lemon juice, lemon zest, and flour in a medium bowl. Pour into the cooled crust and bake for 5 minutes past when the middle has set (test this by giggling the pan, if the center does not move, it is set), or 30-35 minutes total.
  • Let cool for about 30 minutes, then use the parchment paper to lift the bars out of the pan and let cool completely on a wire rack.

To brûlée the lemon bars:

  • It's best to work in small batches, so slice them into servings first. Sprinkle sugar on a few bars at a time and use a kitchen torch to melt and caramelize it. You may also use your oven broiler, watching carefully to make sure they don't burn.
  • Brûlée right before serving for best results. Store lemon bars in the fridge.
  • If you'd like to skip the bruleed topping (though you shouldn't), simply dust the bars with powdered sugar once they have cooled.
  • If you cannot find meyer lemons at your grocery store, you may substitute regular lemons. If you do, increase the sugar to 1 ⅓ cup.
Recipe adapted from Ina Garten.


Calories: 256kcal, Carbohydrates: 32g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 71mg, Sodium: 36mg, Potassium: 51mg, Fiber: 1g, Sugar: 16g, Vitamin A: 414IU, Vitamin C: 4mg, Calcium: 13mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.