Meyer Lemon Bars with Poppyseed Crust
You know how Americans dread tax season? That was never really true for me. It seemed like I almost always got a small refund, or just owed a couple of dollars. Literally, one year I had to write a check to The State of Michigan for one dollar. They couldn’t just write that off? But this year was different.
This year marked my first year of being self-employed, and having approximately thirty sources of income via a variety of freelance jobs. Tax season this year tough, to say the least.
Rounding up all of those documents and receipts, trying to explain to our tax preparer how anybody could possibly make money writing a food blog, and realizing that I should be paying taxes quarterly from here on out was anything but fun.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
The only thing getting me through that tax appointment? Knowing that a big bowl of Meyer lemons was waiting for me at home. Knowing that those would soon become Meyer lemon bars and lemon creme brulee.
Knowing that I’d be eating Meyer lemon bars and drinking a Meyer lemon bourbon smash drink soon somehow soothed my tax anxiety.
The tail end of Meyer lemon season coincides with the early days of Spring each year (and the end of tax season). While I’m sad to say goodbye to Meyers for another year, it’ll be worth it when I’m riding my bike outside, hosting backyard BBQs, and playing kickball with my friends.
More Foxes Love Lemons Favorites
Meyer Lemon Bars with Poppyseed Crust
Ingredients
For the Poppyseed Crust:
- 2 sticks unsalted butter, at room temperature 8 ounces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- Pinch of sea salt
- 2 ½ tablespoons poppyseeds
For the Filling:
- 6 large eggs
- 2 ½ cups granulated sugar
- 1 cup all-purpose flour
- 1 cup Meyer lemon juice
- 2 tablespoons grated Meyer lemon zest
Instructions
- Preheat oven to 350 degrees F.
Make Poppyseed Crust:
- In bowl of standing mixer, cream butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Stir in poppyseeds. With floured hands, press dough into 9x13x2-inch baking pan. Transfer to refrigerator; chill 20 minutes.
- Transfer crust to oven; bake 15 minutes or until very lightly browned.
Make Filling:
- In large bowl, whisk together eggs, sugar, flour, lemon juice and zest. Pour over crust; transfer to oven and bake 30 to 35 minutes or until filling is set.
- Transfer to wire rack; let cool completely before cutting. Dust with powdered sugar for serving.
I don’t get meyer lemons coming out to Utah very often, but they always smell so good! I used my entire bag of 5 meyers and had to add two more regular lemons to get all the tasty juice for the recipe. It turned out wonderfully! The poppy seeds in the crust were very good and totally make sense.
I am so glad you liked them, Christina!
Wonderful and easy recipe! I had a bumper crop of Meyer lemons this year and everyone loves the bars
That’s so nice to hear, Andrea! I so wish I lived in a place that would allow me to grow lemon trees. I do have a small potted Meyer lemon tree that I have to bring inside for the winter, but the yields haven’t been too good :-/
Hi Lori! I just discovered your site while looking for a lemon bar recipe. Do you know about how many meyer lemons will make a cup of juice? I have 5 in my fridge right now and am wondering if that is more than enough? Can’t wait to make these 🙂 Also the old poppy seed labels just made my day.
Hi Katie! So glad you found me 🙂 I believed I used 7-9 Meyers for this recipe. Since you don’t have that many, you could round out the juice with regular lemon juice or orange juice. It’ll be just as good, promise!
Lori, my best friend just sent me this pin! And I looked at the bottom and I was like that’s Lori!! These look genius and right up my ally (as any best friend would know). Loooooove meyers. So good. oh, and poopy seeds?? bahahahahahaha
Too funny, Karen! That’s happened to me before too (a friend sending me a pin or link and me being like “wait a minute…..this is [insert blog friend name here]”). hahaha.
Thanks so much, CakePants 🙂 I always keep poppyseeds in the freezer, but honestly only use them when lemons are involved!
Oh no…that is one unfortunate, unfortunate typo. Glad they fixed it! Wow, these bars look amazing!! I love lemon bars and love poppy seeds, but have never tried combining the two – I’ll definitely have to give this a try ASAP!
You DO realize from now on I’m going to refer to them as poopy seeds in my head? Thanks for that? Also thanks for these bars because what is a better combination than lemons and poppy seeds?
Hehe, I know, that label has ruined me forever too. Even when I’m at a bakery, part of me is always afraid I’m going to blurt out “1 poopy seed muffin, please!”
Thanks Heather!
Yeah, after looking at everybody’s recipes this week, I want to bake up a storm!
This was my first year claiming the income from my site as well. So not fun. So many receipts. Yuck! I think these bars could make it all better. Love!
SO many receipts. And my accountant suggested I make COPIES of all of the receipts in case they start to fade, since you’re supposed to keep them for three or five years or something. Not sure that’s going to happen….
What a fun adaptation on lemon bars. Lemon and poppy seeds are meant for each other!
Definitely! Thanks Sarah!