Meyer Lemon Poppy Seed Bars
Meyer lemon poppy seed bars are sweet, chewy, tangy, and hard to resist! These cookie bars will quickly become a new favorite.
My love for Meyer lemons continues and this time it is paired with my love for cookie bars. I started with plain-Jane (but amazing) vanilla bean cookie bars. Really, is there anything “plain” about vanilla beans? I don’t think so.
I moved on to orange creamsicle cookie bars, Oreo cookie bars, and gingerbread M&M cookie bars, so Meyer lemon poppy seed bars are an obvious next step.
Even though the photos don’t do justice to these yummy bars, the recipe really is too good not to share. Lemon poppy seed bars are so tasty. They are ultra-chewy, lemony, sweet and the glaze just puts them over the top.
And….there is a secret ingredient in these bars. I again used Princess Cake and Cookie Baking Emulsion. It’s is really hard to describe this flavor of this product — a combination of citrus/almond/vanilla/butter. It has the flavor of a sugar cookie with a bit of citrus so it is a perfect fit for these lemon poppy seed bars.
A teaspoon of the baking emulsion gives the bars that extra something. Adding it to your cakes and cookies will definitely have people asking for your recipe. It’s optional in this recipe but if you haven’t bought this product 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?
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1/2 cup unsalted butter (1 stick), 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
- Preheat oven to 350°F. Spray a 9x13 pan with non-stick spray.
- 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.
- 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.
- Press evenly into prepared baking dish. Bake for 20 minutes or until golden brown. Place on a wire rack and cool completely.
- 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.
- Store in an airtight container.
- If Meyer lemons are unavailable, regular lemons will work fine.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He likes these too! Even though they weren’t chocolate chip.
Changes I would make: None.
Disclosure: Post contains an affiliate link.
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