Description
This Small Batch Lemon Bars recipe yields 9 deliciously tangy and sweet bars with a buttery shortbread crust and a smooth lemon filling. Perfect for a smaller crowd or when you crave a fresh, citrusy dessert without making a large batch. The lemon zest and juice create a bright, refreshing flavor balanced by a tender, lightly golden crust.
Ingredients
Scale
For the crust:
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
For the filling:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
For finishing:
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the crust: In a medium bowl, combine flour, powdered sugar, and salt. Add the softened butter and mix until a dough forms. Evenly press the dough into the bottom of the prepared pan creating a flat, uniform layer.
- Bake the crust: Place the pan in the preheated oven and bake for 10–12 minutes, or until the crust is lightly golden brown. This step ensures a crisp base for your lemon bars.
- Prepare the filling: While the crust bakes, whisk together the eggs and granulated sugar in a separate bowl until smooth and well combined. Add the fresh lemon juice, lemon zest, flour, and baking powder, whisking until the mixture is smooth and uniform.
- Bake the filling: Once the crust is baked, pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for an additional 18–20 minutes until the filling is set and the edges are lightly golden.
- Cool and finish: Remove the lemon bars from the oven and allow them to cool to room temperature. Optionally, dust the top with powdered sugar. For firmer bars, chill in the refrigerator before cutting into 9 equal squares.
- Serve and enjoy: Cut into squares or bars and serve chilled or at room temperature for the best flavor and texture.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Make sure butter is softened, not melted, for the crust to achieve the right texture.
- Chilling the bars after baking helps them set and makes cutting easier.
- Powdered sugar dusting is optional but adds a pretty finish and slight sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
