These Meyer Lemon Poppy Seed Bars are sweet, chewy, tangy, and hard to put down! These cookie bars will quickly become a new favorite. 

Meyer Lemon Poppy Seed Cookie Bars on RachelCooks.com

My love for Meyer lemons continues and this time it is paired with my love for cookie bars. I’ve done the plain-jane (but amazing) vanilla bean cookie bars as well as orange creamsicle cookie bars so Meyer lemon poppy seed bars were an obvious next step.

(I also did a gingerbread version but Christmas and WINTER are the very last things I want to be thinking about right now.)

I actually almost didn’t post this recipe because I’m not crazy about (read: despise) these photos but the recipe really is too good not to share. They are so tasty. They are ultra-chewy, lemony, sweet and the glaze just puts them over the top.

Meyer Lemon Poppy Seed Bars on RachelCooks.com

And….there is a secret ingredient in these bars. I again used “Princess” baking emulsion. Last time I mentioned that it is really hard to describe this flavor — I called it citrus/almond/vanilla/butter. It almost has the flavor of a sugar cookie with a bit of citrus so it is a perfect fit for these lemon poppy seed bars. It gives it them that extra something. It will keep you coming back for more — and it will definitely have people asking for the recipe. I did write that it is optional, but if you haven’t bought this yet for your pantry, I really suggest you do so. You’ll find yourself putting it in everything! I just put it in something the other day but I can’t remember what it is because I can’t remember what I had for breakfast because I get no sleep these days. Does that get the award for the most whiny run-on sentence ever?

Enjoy!!

Meyer Lemon Poppy Seed Bars

These Meyer Lemon Poppy Seed Bars are sweet, chewy, tangy, and hard to put down! These cookie bars will quickly become a new favorite.

Ingredients:

  • 1 stick of butter (1/2 cup), softened
  • 1 cup granulated sugar
  • 1 tablespoon meyer lemon juice
  • 1 teaspoon meyer lemon zest
  • 1 teaspoon Princess Cake and Cookie Bakery Emulsion (optional)
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • 1 cup powdered sugar
  • 2-3 tablespoons water

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with non-stick cooking or baking spray.
  2. In the bowl of a stand mixer (you can use an electric hand mixer too), combine butter and sugar and beat on medium speed until light and fluffy. Add egg, lemon juice, Princess emulsion, and lemon zest. Mix on medium until well combined, scraping down the sides as needed.
  3. Add flour, baking soda, salt, and poppy seeds and mix. Mix on low until incorporated and then increase speed to medium and mix until well combined, scraping down the sides as needed.
  4. Press evenly into prepared baking dish. Bake for 20 minutes or until golden brown. Place on a wire rack and cool completely.
  5. When the bars are cool, prepare the glaze by whisking together the powdered sugar and water. Spread evenly over bars. Let harden before cutting into squares.
  6. Store in an airtight container.
All images and text ©Rachel Cooks.

Verdict: I need to make these again, stat.
Husband’s take: He liked these too! Even though they weren’t chocolate chip.
Changes I would make: None.
Difficulty: Easy.

 

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