I made lemon bars using Meyer lemons & they don't have the tart lemon flavor regular lemons have . How can I still use Meyer lemons & get the tartness I'm looking for ?

alpiner, you just can't get the same tartness with Meyer lemons. When it comes to certain things (lemon bars, lemon curd, lemon meringue pie, etc.), I don't think you can beat plain old lemons like Eurekas or Lisbons. Meyers have their place, but I'm more a fan of the tartness in the others. If you like the taste of Meyers, maybe use half Meyers and half regular lemons in the lemon bars. That would add some tartness and maybe be a better balance.

Myers are a cross between lemons and oranges. That's why they are sweeter.

Leni, the "orangeness" is the reason I'm not fond of Meyers for certain things. When I want a lemon, I want a lemon and all the tartness that comes with it.

I asked the same question on another forum & was told to add grated lemon peel . If I did this how much should I add ?

Yes, you can also add some zest from regular lemons. How much lemon juice and sugar does your recipe call for? The filling in the lemon bar recipe I use calls for...

6 eggs
3 cups sugar
2 T. lemon zest
1 cup freshly squeezed lemon juice
1 cup flour