Small Batch Lemon Bars Recipe
This Small Batch Lemon Bars recipe is a perfect tangy and sweet treat made with a buttery shortbread crust and a luscious lemon filling. Ideal for when you want a fresh baked dessert without making a large batch, these bars are easy to prepare and deliver bright lemon flavor with a soft, smooth texture topped with a light dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 6 to 8 small bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1/4 cup unsalted butter (softened)
- 2 tbsp granulated sugar
- 2/3 cup all-purpose flour
- Pinch salt
Filling
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 tablespoon lemon zest
- 1 tablespoon all-purpose flour (sifted)
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a loaf baking pan with parchment paper, leaving an overhang on the sides to easily lift out the lemon bars after baking.
- Make the Crust: In a medium bowl, cream together the softened butter and 2 tablespoons granulated sugar until the mixture is light and fluffy. Add 2/3 cup all-purpose flour and a pinch of salt; mix just until combined to avoid overworking the dough.
- Bake the Crust: Press the dough evenly into the bottom of the prepared loaf pan, ensuring an even layer. Bake for 18 to 20 minutes or until the edges turn slightly golden brown. Remove from oven and set aside.
- Prepare the Filling: While the crust bakes, in a separate bowl whisk together 2 large eggs, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 1/2 tablespoon lemon zest, and 1 tablespoon sifted all-purpose flour, whisking until smooth and fully combined.
- Add Filling and Bake: Pour the lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for an additional 18 to 19 minutes, or until the filling is set and the edges are lightly golden.
- Cool and Serve: Remove the lemon bars from the oven and allow to cool completely in the pan. Once cooled, dust the top generously with powdered sugar. Use the parchment paper overhang to lift the bars out of the pan, slice into squares, and serve.
Notes
- For best flavor, use fresh squeezed lemon juice and zest.
- Ensure the crust edges are golden before adding the filling for a firm base.
- The bars must be cooled completely to allow the filling to set properly.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- Use parchment paper for easy removal and clean-up.
Keywords: small batch lemon bars, lemon dessert, lemon shortbread bars, easy lemon bars, homemade lemon bars
Find it online: https://kitchenbyclara.com/small-batch-lemon-bars-recipe/
