Sweet Meyer Lemon Bars

Paulaisms' Sweet Meyer Lemon Bar

I am not a fruity sort of dessert person. I am all about chocolate. BUT!…my teen and my toddler are both fans of fruity as much as chocolaty. (Blame it on their mommy who is so hard pressed to always make sure her children are open to trying anything once.) So like any good mommy, I pushed my sleeves up and attempted to make lemon bars for my kiddos. Although I was terrified to make a lemon bar, I didn’t let my kids in on that small detail.

We have a Sweet Meyer Lemon tree in our backyard that was weighed down by tons of extra large lemons so why the heck not. I scoured for recipes I could trust and then when I found nothing that sounded like it was the winner, I decided to make a call to my aunt whom should ditch her nursing career and become the baker she was born to be. That was the best idea ever! Not only did I get her secret recipe, but I was inspired to venture off into my own creative ways and do what I want. What turned out to be a scary concept, ended up being a new signature dessert I will always have as a “go to.” Thank me later!


• 1 cup of flour
• 1 cup of coconut flour
• 2 tspn of grated coconut
• 1/2 cup confectioner’s sugar
• pinch of salt
• 3/4 cup butter or margarine
• 1 teaspoon cold water

For the lemon layer
• 4 eggs
• 2 cups granulated sugar
• 2 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup fresh lemon juice
• confectioner’s sugar for sprinkling
• 2 tspn of grated sweet meyer lemon rind


1.  Preheat the oven to 350F. Sift the flour, confectioner’s sugar and salt into a mixing bowl.

2.  Rub the butter or margarine into the flour until the mixture resembles coarse bread crumbs. Add the water and toss lightly with a fork until the mixture forms a ball.

3.  Press the mixture evenly into an ungreased 13x9in baking dish. Bake for 15minutes, until light golden brown. Remove from the oven and allow to cool slightly.

4.  Meanwhile, to make the lemon layer, beat together the eggs, granulated sugar, flour, baking powder, and lemon rind and juice.

5.  Pour the lemon mixture over the hot crust. Return to the oven and bake for 25minutes. Allow to cool in the baking dish on a wire rack.

6.  Before serving, sprinkle the top with confectioner’s sugar. Cut into squares with a sharp knife.