These easy homemade Meyer Lemon Bars come with a delightful twist! A hint of rosewater and a garnish of candied rose petals make these perfect for Mother’s Day, a bridal or baby shower.

A Meyer Lemon Bars recipe perfect for Mother’s Day, Bridal & Baby Showers 

These bright and sunny Meyer Lemon bars are not your typical, run-off-the-mill lemon bar recipe.

I definitely wanted to incorporate some sort of twist, so I used mild Meyer lemons instead of regular lemons, and added rosewater to the filling. A garnish of candied rose petals for a delicate floral element? I think YES. How perfect would these be at a bridal or baby shower? Or Mother’s Day brunch. Or a tea party. Or anytime really.

Also, I adapted this recipe from the Barefoot Contessa’s traditional lemon bar recipe and simply added in my rosey hints to make it mine. Ina’s recipe calls for a 30-35 minute baking time.

I found that my lemon bars set much sooner, so I changed the cooking time to 20-25 minutes in my recipe. Best to keep an eye on them if you try this out, and good luck!

Tips for baking with edible flowers:

A couple of little side notes before you try these Meyer lemon bars: first of all, when it comes to your candied rose petals, make sure your roses are unsprayed and free of any chemicals. No one wants to eat flower preservatives, am I right?

I purchased some organic roses from the farmer’s market, which were even less expensive than those at the flower shop, so in my opinion, that’s the best way to go.

Tips for baking with rose water

•  Make sure you buy rose water that’s intended for cooking and baking. You want food-grade rose water, not the kind you use on your skin.
• While rose water can add a beautiful flavor and aroma to this Meyer Lemon Bars recipe, it can quickly become overpowering. If you use too much of it, the bars will end up smelling and tasting like soap. Add it 1/4 tsp a time and taste as you go. 
• However, don’t panic if you feel you might have added a tad too much. Rose water gets less potent when you apply heat to it so you’ll always want to use a little more rose water for recipes that require heat. 

More Meyer Lemon recipes: 

• Parsnip Soup with  Meyer Lemon Oil 
• Meyer Lemon Salad Dressing
• White Chocolate Meyer Lemon Truffles
• Easy Meyer Lemon Honey Tart Recipe

If you make these Meyer Lemon Bars, leave a comment and rating below, 
and share it on Instagram with #LePetitEats!

5 from 1 vote

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Meyer Lemon Rose Bars with Candied Rose Petals

These easy homemade Meyer lemon bars come with a delightful twist! A hint of rosewater and a garnish of candied rose petals make these perfect for Mother's Day, a bridal or baby shower

Course Dessert

Cuisine American

Keyword candied rose petals, desserts with roses, lemon bar recipe

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 12

Calories 550 kcal

Author Denisse

Ingredients

for the candied rose petals:

• Petals torn from 2-3 unsprayed roses
• 1 egg white lightly beaten
• 1/2 cup caster sugar superfine

for the crust:

• 2 sticks unsalted butter room temperature
• 1/2 cup sugar
• 2 cups flour
• 1/8 tsp. salt

for the filling:

• 6 eggs room temperature
• 3 cups granulated sugar
• 2 Tbsp. lemon zest
• 1 cup freshly squeezed Meyer lemon juice
• 3 tsp. rosewater
• 1 cup flour
• Confectioners' sugar for dusting

Instructions

1. To make the candied rose petals, place caster sugar in a small bowl, brush petals on both sides with egg white and dip in the sugar, shaking to remove excess. Place petals in a single layer on a parchment lined baking sheet and allow to air dry for 2-3 hours.
2. For the crust, add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and cream on medium speed until mixture becomes light and fluffy.
3. In a separate bowl combine the flour and salt. Reduce mixer to low and add to the butter until just mixed.

4. Preheat the oven to 350 degrees F. Gather dough into a ball on a well-floured surface, then press with fingers into a 9 x13 inch baking sheet, bringing the dough 1/2-inch up on each side of the pan. Place pan in freezer for about 15 minutes, then bake the crust for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.

5. Whisk together the eggs, sugar, lemon zest, lemon juice, rosewater and flour until smooth. Pour over the cooled crust and bake for 20-25 minutes or until the filling is set.
6. Cool to room temperature, then cut into squares, dust with confectioners' sugar and top with candied rose petals.

Recipe Notes

A couple of little side notes before you try these out: first of all, when it comes to your candied rose petals, make sure your roses are unsprayed and free of any chemicals- no one wants to eat flower preservatives, am I right? I purchased some organic roses from the farmers market, which were even less expensive than those at the flower shop, so in my opinion that’s the best way to go.