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.
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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.
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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.
Love these bars Lori! Great idea to use POPPY seeds in the crust 🙂
Poppy is so much better than the alternative 😉
Haha gotta love supermarket labels… Lemon and POPPYseeds, great combo!
Hehe thanks Shaina.
Oh an this looks amazing! Wanna try these, wish it weren’t so hard to find meyer lemons in NY!
I would recommend just making them with half lemon juice and half fresh orange juice, Sophia. The flavor will be very similar 🙂
Ugh taxes. I was the same way – never really had any challenge until the blog came along. Love how you made a poppy (without the typo 😉 ) seed crust instead of a regular crust.
I love blogging, but realizing that I’ll never get a tax refund again? Boo!
Hehehe…that labeling issue still cracks me up. I wonder if they noticed a drop in their poopy seed sales. 🙂 I love lemon bars, but never thought to add poppy seeds. Duh! They’re a match made in heaven.
Haha yeah, I would have loved to be a fly on the wall when they realized their error. Because it was labeled like that for YEARS!
Oh my gosh I was looking for lemon poppyseed muffins at the store the other day and then decided I would just make them myself, but I’m pretty sure these would be a way better option 🙂
Hehehe, well I do love the muffins, too. I could never choose!
Lemon bars are one of my favorites and this poppyseed crust sounds so unique and delicious.
Hahaha! That’s funny! I LOVE lemon & poppyseed together! I seriously feel the need to go bake now!
I am totally drooling over these bars… love how moist they look!!
Thanks Isabel!
These look spectacular, Lori! My daughter eats lemon poppyseed muffins nearly every day….and now I can treat her to a dessert form of her favorite!!!
Thanks, Liz. The main reason I made these is because I also love lemon-poppyseed muffins, but have never been successful making them at home. No matter which recipe I use, they ALWAYS save in when I take them out of the oven! Lemon bars rarely cave 😉
Lemon and poppyseed is a classic delicious combo! I’m with you on the tax prep. I need to keep up to date records to make it easier!
Ugh, I try to keep detailed records, but it is SO much work. What a pain!
You had me at lemon girl! Lemon anything! Love the poppy seeds, congrats on making it a year that is so awesome! I have to admit to you though that as I was reading my eyes were drawn to a couple of the recipes you have going on in your side bar haha!
Sweeeeeet – my sidebar distraction plan is working 😉
That typo – too funny! I love these bars. The poppyseed crust is a genius idea for changing the usual lemon bars!
Thanks so much, Brianne!
Lori, oh my gawd, I feel the same way about my taxes! and I also didn’t know that we should be paying taxes quarterly . . live and learn. and thank goodness you have a plate of these fabulous babies. love Meyer lemons!!!
Ugh yeah, you don’t HAVE to pay quarterly, but dependent on your situation, it can save you a bit of money/headache. But, I’m no financial advisor, so don’t listen to me 🙂
I think you should send the poppy seed packages in to a late show! But…love the lemon and poppy seed combination. These look delicious and gorgeous!
Oh my gosh, that’s such a good idea! I do need to send this in! Which show is it that does the funny labels and signs?
Giggling over the labeling of the poppy seeds and loving these wonderful bars.
It makes me giggle EVERY time I see it, so I kept the old bag, actually. Just poured the new POPPY seeds into the old bag 🙂