Small Batcch Lemon Bars
Classic small batch lemon bars recipe made with a buttery homemade crust and paired with a tangy lemon filling and dusted with powdered sugar for the perfect balance of sweet and tart.
Servings: 9 bars
Calories: 158kcal
Ingredients
Crust
- ¼ cup unsalted butter
- 2½ tablespoon all-purpose flour 2 tablespoon plus 1½ teaspoons
- ¾ cup all-purpose flour measure with spoon and level method
- pinch of salt
Lemon Filling
- ½ cup granulated sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 2 large eggs
- 1 teaspoon lemon zest
- ⅓ cup lemon juice fresh squeezed, (about 2-3 lemons)
- pinch of salt
Finishing
- powdered sugar for dusting
Instructions
- 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.
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
Nutrition
Serving: 1bar | Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Sodium: 17mg | Fiber: 0.4g | Sugar: 11g
