Easy small-batch lemon bars with a flaky crust and filled with a homemade lemon filling is an easy desserts for any night of the week! They are great with just a sprinkle of powdered sugar of try with a scoop of vanilla ice cream. Baked lemon bars are equally as good with a chilled glass of Chardonnay.
For other small-batch bars and cakes, you might enjoy a brownie recipe for one, an individual brownie cake, or a small-batch homemade apple cake.
This small batch recipe for lemon bars is ready in under 30 minutes and light enough to serve after a meal or as a midday treat. The lemon bars are also great with fresh raspberries! The lemon and graham cracker combination is a classic flavor pairing.
Ingredients Notes
- Short cut: Lemon curd – You can keep it extra simple and purchase an already-made lemon curd filling. I like the one from Bonne Maman.
- Shortcut: Crust – You can use a packaged dry crust and mix according to package instructions
Steo-by-Step Recipe Directions
- Mix dry ingredients.
- Cut in butter to make the crust dough
- Mix the wet ingredients, set aside while crust bakes
- Pres the crust into the baking pan and pre-bake. (you can also do this before
- Pour wet ingredients into cooled crust
- Bake until golden brown on top.
- Remove from oven and let cool completely , sprinkle with powdered sugar, cut and serve.
Recommended Tools
Use a 1/8 jelly roll pan or a small baking dish. The jelly roll pan has taller sides and perfect for making small batch bar recipes. Both items can be purchased on Amazon.com.
Recipe Questions and Answers
Usually, it’s because they need to cook longer. If the sides start to brown faster, lightly cover them with aluminum foil to reduce the browning.
Yes, but be careful when wrapping and freezing them so the crust doesn’t fall apart. A shortbread cookie crust works well for freezing. The bars can be frozen for up to 1 month.
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Small Batcch Lemon Bars
Ingredients
Recipe Directions
- Preheat the oven to 350°F . In a medium bowl, whisk together the flour, sugar, and salt.
- Add in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. (You can even cut butter into cubes to help add into the flour mixture).
- Line a 5 x 7 inch jelly roll pan (⅛ size) with parchment, leaving a little overhang on the sides for easy removal. This will make removal and cleaning up so much easier.Press the dough evenly into the prepared pan.Bake for 12-15 minutes, or until the edges are just starting to turn golden. Remove from the oven but leave the oven on.
- While the crust bakes, whisk together the sugar, flour, and cornstarch in a medium bowl., Add the eggs, lemon zest, lemon juice, and salt. Whisk gently until fully combined but not frothy, this keeps the top smooth and prevents bubbles.
- Pour the filling over the hot crust and return the pan to the oven. Bake for 15 minutes, or until the center is just set and no longer jiggles when gently shaken.
- Let the bars cool completely at room temperature, then refrigerate for at least 1-2 hours before slicing. This ensures clean edges and a firm filling.
- Dust the top lightly with powdered sugar before cutting into squares or bars. Wipe the knife between cuts for the cleanest edges.
Nutrition
Notes
- Cold Butter: Using cold butter and cutting it into the flour, rather than creaming softened butter helps create a classic shortbread texture.
- Pressing Evenly: Use your hands or the bottom of a measuring cup to press the crust evenly into the pan.
- Pre-Baking (Blind Baking): Pre-baking the crust ensures it stays firm when the filling is added. Do not skip this step.
- Gently Whisk– don’t froth: Whisk just until smooth. Over-whisking incorporates air, which can create a bubbly top when baked.
- Zest the lemon before squeezing