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These Small Batch Lemon Bars are made with a buttery shortbread crust and a smooth, tangy lemon filling. This easy lemon dessert is perfectly portioned for one or two servings, delivering bright citrus flavor in every bite.
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: Just the right amount for one or two servings, so nothing goes to waste.
- Great Flavor and Texture: A buttery shortbread crust paired with a smooth, tangy lemon filling for the perfect sweet and tart balance.
- Bright and Refreshing: Freshly squeezed lemon juice gives these bars their clean, vibrant citrus flavor.
I’ve always loved lemon desserts, and this small batch of lemon bars is one I come back to often. The buttery shortbread crust is rich and tender, and the lemon filling is smooth, bright, and perfectly tart. It’s that ideal balance of sweet and citrusy flavor in every bite.
I use the same trusted shortbread crust featured in many of my dessert recipes, which gives these bars their signature melt-in-your-mouth texture.
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 easy lemon bars recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Softened butter adds richness and gives the crust a tender, buttery texture.
- Sugar: Granulated sugar sweetens both the crust and the lemon filling while helping the filling set properly.
- Flour: All-purpose flour provides structure to the crust and thickens the lemon filling so it sets just right.
- Cornstarch: Adds a light, delicate texture to the crust while also helping it hold together.
- Salt: A small pinch enhances the flavors in the crust.
- Egg: Helps the lemon filling set with a smooth, firm texture.
- Lemon juice: Use freshly squeezed lemon juice for the best flavor. For an added burst of lemon, stir in ½ teaspoon of finely grated lemon zest to make the filling even brighter.
Recipe Variations
If you’d like to change up your lemon bars, try one of these simple variations:
- Chocolate Drizzle: Once cooled, drizzle melted chocolate over the top for a rich contrast to the tangy lemon filling.
- Coconut: Add 1 tablespoon of shredded coconut to the crust and sprinkle a little on top before baking for a sweet, lightly toasted flavor.
- Lime Bars: Replace the lemon juice with lime juice for a different citrus flavor. For extra brightness, stir in a bit of lime zest.
- Herb-Infused: Mix a small amount of finely chopped fresh thyme or basil into the filling for a subtle, fragrant twist.
How To Make A Small Batch Of Lemon Bars
These photos and instructions help you visualize how to make this small batch 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.
Tip: The butter should be soft enough to press a finger into but not melted. Let it sit out for 30 minutes or microwave for 10–15 seconds, watching closely.
- 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 Dish: A 5×5-inch baking dish is ideal, but if you prefer individual portions, use two 10-ounce ramekins. Dish size affects baking – too large, and the bars will be thin and bake too quickly; too small, and they may overflow and take longer to set.
- Let Them Cool: Don’t rush the cooling process. Let the bars sit in the pan for 30 minutes, then transfer them to a wire rack to finish setting. This helps them firm up for clean, even slices.
- Store Properly: Keep leftover lemon bars in an airtight container in the refrigerator for up to three days. They taste even better when chilled!
Frequently Asked Questions
The edges should be lightly golden and the center should jiggle just a little when you gently move the pan.
The crust may not have been baked long enough before adding the filling. Always pre-bake the crust until lightly golden to keep it crisp.
Yes. Store them in an airtight container in the refrigerator to keep the filling firm and the crust fresh.
Absolutely. Double the ingredients and bake in a 6×8-inch baking dish or two 5×5-inch dishes.
Yes. Cool completely, slice, and freeze in a single layer. Once frozen, stack with parchment paper between layers. Thaw in the refrigerator before serving.
Chill the bars completely, then use a sharp knife dipped in warm water and wiped dry between cuts.
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
- 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: Set your oven to 350°F (177°C). Grease a 5×5-inch baking dish then set aside.
Make The Crust
- In a medium bowl, use an electric hand mixer on medium speed to beat the butter and sugar until smooth. Add the flour, cornstarch, and salt, then mix until combined.
- 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 the egg, sugar, flour, and lemon juice until smooth.
- Pour the filling over the crust. Bake for another 15-17 minutes, until the edges are lightly browned and the center has a slight jiggle.
- Remove from the oven and let the bars cool in the pan on a wire rack.
- 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.
Notes
- Choose the Right Dish: A 5×5-inch baking dish is ideal, but if you prefer individual portions, use two 10-ounce ramekins. Dish size affects baking—too large, and the bars will be thin and bake too quickly; too small, and they may overflow and take longer to set.
- Let Them Cool: Don’t rush the cooling process. Let the bars sit in the pan for 30 minutes, then transfer them to a wire rack to finish setting. This helps them firm up for clean, even slices.
- Store Properly: Keep leftover lemon bars in an airtight container in the refrigerator for up to three days. They taste even better when chilled!
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.
These lemon bars are delicious!
Absolutely delicious!!! BY FAR the best lemon bars I’ve ever had!