Description

These Small Batch Lemon Bars are a delightful citrus treat perfect for when you want a fresh, tangy dessert without making a large quantity. Featuring a buttery shortbread crust and a bright lemon filling, they’re baked until just set and lightly golden. Easy to prepare and perfect for sharing, these lemon bars offer a perfect balance of sweet and tart in every bite.

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

Optional:

Powdered sugar for dusting

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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 for easy removal of the bars.
Make the Crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the softened butter and mix with a fork or your fingers until the dough comes together. Press this dough evenly into the bottom of your prepared baking pan to form the crust layer.
Bake the Crust: Place the pan in the preheated oven and bake the crust for 10 to 12 minutes, or until it turns lightly golden brown. This step ensures a crisp and sturdy base for the lemon filling.
Prepare the Filling: While the crust is baking, combine the eggs and granulated sugar in a separate bowl. Whisk until the mixture is smooth and well combined. Add the fresh lemon juice, lemon zest, flour, and baking powder, then whisk again until you have a smooth batter.
Bake with Filling: Once the crust is baked, pour the lemon filling over the hot crust evenly. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the filling is set and the edges are lightly golden.
Cool and Cut: Remove the pan from the oven and allow the lemon bars to cool to room temperature. Optionally dust the top with powdered sugar before cutting into squares or bars.
Chill for Best Texture: For a firmer texture, chill the lemon bars in the refrigerator before serving. This also makes them easier to slice neatly.

Notes

Use freshly squeezed lemon juice for the best tangy flavor.
Let the bars cool completely before cutting to avoid crumbling.
Chilling the bars enhances the texture and helps them hold their shape.
Powdered sugar dusting adds sweetness and a pretty finishing touch but is optional.
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.