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Small batch lemon bars with a buttery shortbread crust and a smooth, sweet and tart lemon filling. This easy lemon dessert bakes in about 30 minutes and makes the perfect single serving or small batch treat.
Featured Comment
“Absolutely delicious lemon bars! They were surprisingly easy to make, used only a few ingredients, and came out perfectly! I will absolutely be making these again. Thank you for my new favorite dessert recipe!”
– Julie
Why You’ll Love This Recipe
- Easy to Make: This small batch lemon bars recipe uses simple pantry ingredients and comes together in about 30 minutes.
- Perfectly Portioned: Makes just the right amount for one or two servings without baking a full pan.
- Buttery Shortbread Crust: The tender, buttery crust pairs perfectly with the smooth lemon filling.
- Sweet and Tart Lemon Filling: Fresh lemon juice creates the bright citrus flavor classic lemon bars are known for.
There’s something about lemon bars that always feels bright and refreshing. The combination of a buttery shortbread crust and a smooth lemon filling creates a dessert that is simple but incredibly satisfying.
I especially love how the filling has that perfect sweet and tart balance. The lemon flavor is bold but not overpowering, and the soft, tender crust gives each bite a rich, buttery contrast.
This small batch version is one I make when I want a lemon dessert without baking a full pan. A light dusting of powdered sugar on top and a cup of coffee on the side is all it takes to make it feel like a special little treat.
If you love small lemon desserts, try our lemon meringue pie for one, single serving lemon posset, small batch lemon scones, or homemade lemon curd.
Ingredients
If you have any ingredients leftover from this small batch lemon bars recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Softened butter creates the rich, tender texture of the shortbread crust. For best results, let the butter sit at room temperature for about 30 minutes until soft enough to press with your finger but not melted. If you’re short on time, microwave the butter for about 10 seconds, checking carefully so it softens without melting.
- Sugar: Granulated sugar sweetens both the shortbread crust and the lemon filling. It also helps the filling set properly as the bars bake.
- Flour: All purpose flour gives the crust structure and helps thicken the lemon filling.
- Cornstarch: A small amount of cornstarch keeps the crust light and tender while helping it hold together when sliced.
- Salt: Just a pinch balances the sweetness and enhances the buttery flavor of the crust.
- Egg: The egg binds the lemon filling and helps it bake into a smooth, custard like layer.
- Lemon juice: Freshly squeezed lemon juice gives these lemon bars their bright citrus flavor. For extra lemon flavor, stir in ½ teaspoon of finely grated lemon zest.
Recipe Variations
If you’d like to change the flavor slightly, try one of these variations.
- Lime Bars: Replace the lemon juice with fresh lime juice and add a little lime zest for a bright citrus variation.
- Coconut Lemon Bars: Add 1 tablespoon of shredded coconut to the crust for light texture and subtle coconut flavor.
- Berry Lemon Bars: Scatter a few fresh raspberries or blueberries over the filling before baking for a fruity addition.
- Extra Lemon Flavor: Stir ½ teaspoon of finely grated lemon zest into the filling for a stronger citrus flavor.
How To Make A Small Batch Of Lemon Bars
These photos and instructions help you visualize how to make this lemon bars recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Set your oven to 350°F (177°C). Grease a 5×5-inch baking dish, a 4×6-inch dish, or two 10-ounce ramekins, then set aside.
- Make the Crust: In a medium bowl, beat the softened butter and sugar with an electric mixer on medium speed until smooth. Add the flour, cornstarch, and salt; mix until fully combined.
- Bake the Crust: Press the dough evenly into the prepared dish using your fingertips or the back of a spoon. Bake for 15–18 minutes, until lightly golden. Remove from the oven and set aside.
- Make the Filling: In a small bowl, whisk together the egg, sugar, flour, and lemon juice until smooth.
- Bake Again: Pour the filling over the warm crust. Bake for 15–17 minutes, until the edges are lightly browned and the center slightly jiggles when moved.
- Cool Completely: Remove from the oven and let the bars cool in the pan on a wire rack.
- Slice & Serve: Once cooled, cut into squares. If desired, dust with powdered sugar.
Pro Tip: For clean slices, dip a knife into warm water, wipe it dry, then cut. Repeat between slices for neat edges.
Expert Tips
- Choose the Right Baking Dish: A 5×5-inch baking dish gives the bars the proper thickness. If the dish is too large the bars will be thin and bake too quickly. If it is too small the filling may overflow.
- Bake the Crust Until Lightly Golden: The crust should look lightly golden before adding the filling. An underbaked crust can make the bars soft on the bottom.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the filling a brighter citrus flavor than bottled juice.
- Cool Completely Before Cutting: Let the bars cool fully so the filling sets properly. Cutting them too early can cause the filling to spread and lose its shape.
Frequently Asked Questions
Lemon bars are done when the edges are lightly golden and the center has a slight jiggle when the pan is gently shaken. The filling will continue to set as the bars cool.
Runny lemon bars usually happen when they are underbaked or cut before cooling completely. The filling needs time to finish setting as the bars cool.
Yes. Lemon bars should be stored in an airtight container in the refrigerator because the filling contains eggs.
Yes. Wrap individual bars tightly in plastic wrap and store them in an airtight container in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
Yes. Double the ingredients and bake in a 6×8-inch baking dish or two 5×5-inch dishes.
Use a sharp knife dipped in warm water and wipe the blade clean between each cut. This helps create neat, even slices.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch lemon bars recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Lemon Bars
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For The Crust
- 2 ½ tablespoons salted butter -softened to room temperature
- 2 tablespoons sugar
- ¼ cup all purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For The Filling
- 1 large egg
- ½ cup sugar
- 1 ½ tablespoons all purpose flour
- 1 ½ tablespoons lemon juice
- powdered sugar, optional for dusting
Instructions
- Preheat the Oven: Heat the oven to 350°F (177°C). Grease a 5×5 inch baking dish and set it aside.
- Make the Crust: In a medium bowl, beat the butter and sugar with an electric mixer until smooth. Add the flour, cornstarch, and salt and mix until a soft dough forms.
- Bake the Crust: Press the dough evenly into the prepared baking dish. Bake for 15 to 18 minutes, until lightly golden. Remove from the oven.
- Make the Filling: In a small bowl, whisk the egg, sugar, flour, and lemon juice until smooth.
- Add the Filling: Pour the lemon mixture over the warm crust.
- Bake the Bars: Bake for 15 to 17 minutes, until the edges are lightly browned and the center slightly jiggles when the pan is gently moved.
- Cool and Slice: Let the bars cool completely in the pan on a wire rack, then cut into squares. Dust with powdered sugar if desired.Pro Tip: For clean slices, dip a knife in warm water, wipe it dry, and cut. Repeat between slices.
Notes
- Choose the Right Baking Dish: A 5×5-inch baking dish gives the bars the proper thickness. If the dish is too large the bars will be thin and bake too quickly. If it is too small the filling may overflow.
- Bake the Crust Until Lightly Golden: The crust should look lightly golden before adding the filling. An underbaked crust can make the bars soft on the bottom.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the filling a brighter citrus flavor than bottled juice.
- Cool Completely Before Cutting: Let the bars cool fully so the filling sets properly. Cutting them too early can cause the filling to spread and lose its shape.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What size baking dish should I use if I double the recipe?
If making a double batch, bake in either two 5×5 inch baking dishes or one 6×8 inch baking dish.
Delicious recipe. I did tweak the filling using 1/3 cup sugar in the raw plus 1 tablespoon honey and one tablespoon agave instead of the 1/2 cup sugar.
This was easy and came out so yummy! I only had Pyrex ramekins about 3 and half inches across. I baked the crust about 17 minutes then the lemon layer about 14. Having small batch means I won’t be eating a pan of lemon bars far faster than I should! Just right, thanks so much.
These turned out great!! Used lime juice instead of lemon juice.
I make many of your recipes…..
Thank you!!
I’m so happy you enjoyed them – thank you.
Okay, for some reason I bought a jar of lemon curd. I usually use your recipe and love it. My question is this. Can I replace the lemon curd in your recipe for the premade lemon curd? I would like to use it up.
Thank you
Deb
Yes, you can use jarred lemon curd in place of homemade for the lemon bars, but it may require a few extra steps to ensure the bars set properly. Make sure the lemon curd you purchased was made with real eggs, if not it makes the curd harder to set.
It also might be helpful to mix in a cornstarch slurry (about 1/2 teaspoon of cornstarch mixed with a small amount of water) before baking to help it set. Additionally, allowing the bars to chill longer in the refrigerator can also help them firm up.
I hope this helps, and I’d love to hear how they turn out if you give it a try!
Why are you guys talking about lemon curd? I don’t see lemon curd in the recipe. Am I missing something? Am hoping to make these but now I’m concerned I don’t have the entire recipe.
You’re not missing anything — lemon curd is not part of this recipe. A reader had asked if she could use her jar of lemon curd in place of the lemon filling, which is why you see it mentioned in the comments. If you follow the recipe as written, you’ll have everything you need to make the lemon bars.
Absolutely delicious lemon bars! They were surprisingly easy to make, used only a few ingredients, and came out perfectly! I will absolutely be making these again. Thank you for my new favorite dessert recipe!
You are most welcome. I’m so happy you enjoyed the bars.