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Make these easy and delicious small batch lemon bars for a perfect dessert for one or two people! This recipe is simple to follow and uses readily available ingredients. The crust is crispy and buttery, and the lemon filling is tart and sweet.
This is your ultimate guide to making Small Batch Lemon Bars, the perfect indulgence to satisfy your sweet and tangy cravings, without leaving you with leftovers. These bars are baked in a small baking dish, making them ideal for those cooking for one or two.
Why You’ll Love This Lemon Bars Recipe
- Simplicity: The process is straightforward with two main components: the crust and the lemon filling.
- Versatility: This recipe can be easily modified to cater to different flavor profiles.
- Portion Control: Perfect for one or two people, you won’t end up with excessive leftovers.
- Common Ingredients: Most of the ingredients are pantry staples, making it a feasible dessert option anytime.
- Balanced Flavors: The sweet shortbread crust perfectly complements the tangy lemon filling.
Table of Contents
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What Are Lemon Bars?
Lemon bars are a two-layer dessert, with a buttery shortbread crust and a tangy lemon filling. Topped off with a dusting of powdered sugar, these bars offer the perfect blend of sweet and tart flavors, making them a delightful treat for any occasion.
Ingredient Notes
See below for ways to use leftover ingredients.
- Butter: The crust gains richness and flavor from softened butter.
- Sugar: Both the crust and the lemon curd filling feature granulated sugar. It imparts a delightful sweetness and, in conjunction with the egg, solidifies the lemon filling.
- Flour: All-purpose flour brings structure to the crust and aids in thickening the lemon filling.
- Cornstarch: Included in the shortbread crust, cornstarch helps provide structure while maintaining a light, soft texture.
- Salt: A hint of salt in the crust enhances its flavor.
- Egg: A single egg gives our bars the perfect structure.
- Lemon juice: Freshly squeezed lemon juice is my strong recommendation for this recipe. It brings an unmatched freshness and zest.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Lemon Bars
These step-by-step photos and instructions help you visualize how to make a small batch of lemon bars. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350 degrees F (177 degrees C). Butter either a 5-inch baking dish, a 4×6-inch baking dish, or two 10-ounce ramekins. Set aside.
- Make the crust: Mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into the prepared baking dish using the back of a spoon or your fingertips. Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside.
Pro Tip: Baking the crust without the filling allows the crust to set without absorbing too much of the moisture from the lemon filling which would make the crust soggy.
- Make the lemon bar filling: In a small bowl, whisk together the egg, sugar, flour, and lemon juice until very well mixed.
- Pour the filling over the crust and bake for 15-17 minutes, until the edges begin to brown lightly and the center is slightly wiggly.
- Remove from the oven and transfer to a rack to cool completely.
- Slice into squares and top with powdered sugar, if desired.
Pro Tip: To cut lemon bars cleanly, have a bowl of warm water nearby when you are cutting the bars. Wet the knife in the warm water, wipe it dry with a towel and make one cut. Repeat the process until the lemon bars are completely cut.
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Expert Tips
- It’s crucial to use a baking dish of the recommended size for this lemon bars recipe, which is typically a 5×5-inch dish. If you’re planning on creating two individual servings, opt for two 10-ounce ramekins. Be mindful that the size of your dish significantly impacts the outcome of these bars. A too-large dish might yield flat bars that cook too quickly. On the other hand, a too-small dish might lead to overflow, requiring a longer baking time.
- A handy tip for easy bar removal is to line your dish with parchment paper with some overhang. This allows you to effortlessly lift out the bars once they’re cooled and ready.
- Speaking of cooling, it’s important to let the bars fully cool before cutting them into squares. This process typically takes around 30 minutes in the pan, followed by some extra time on a cooling rack.
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Frequently Asked Questions
I’m mentioning it again because it is SO IMPORTANT. The success of this recipe depends on the size of the baking dish you use. I use a 5×5 inch baking dish with a base area of 25 square inches. The dishes we use in our recipes can be found on our Store page.
Absolutely! If you’d like to double the recipe, simply double the ingredient amounts and use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish. These dishes can be found on our Store page.
Absolutely, you can prepare the crust and filling a day in advance and refrigerate.
If your bars are too runny, it is probably because the crust was underbaked. Also, ensure the bars are completely cooled before slicing. The filling continues to set as it cools.
The butter needs to be softened to make the shortbread crust. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully – you don’t want the butter to melt at all.
Absolutely, lime or grapefruit could make a delicious alternative.
Since this is a small batch recipe, you won’t have many bars to store. But if you choose to store a couple, just cover the bars and refrigerate for up to 3 days.
Recipe Variations
These Lemon Bars are fantastic as they are, but they also offer a blank canvas for those looking to explore different flavors. Here are some ideas:
- Add Zest: Enhance the lemon flavor by adding some lemon zest into the crust or filling.
- Change Up The Citrus: Try using lime or grapefruit juice in place of lemon for a different flavor profile.
- Herb Infusion: Add fresh herbs like basil or thyme to the lemon filling for an earthy note.
- Ginger-Lemon Bars: Enhance the zing of these bars by adding a teaspoon of freshly grated ginger to the lemon filling. The warmth of the ginger will beautifully complement the tangy lemon flavor.
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Ways To Use Leftover Ingredients
If you have any ingredients left over from this old-fashioned lemon bars recipe, you might like to consider using them in any of these single serving or small batch recipes:
- Lemon juice: Lemon Meringue Pie, Lemon Curd, Lemon Poppy Seed Scones, Lemon Cheesecake
- Cornstarch: Banana Cream Pie, Vanilla Pudding, Coconut Cream Pie, Pecan Pie
- Flour: Strawberry Shortcake, Deep Dish Brownie, Pancake Mix, Apple Fritters
- Sugar: Grapefruit Posset, Sugar Cookies, Pralines, Blueberry Cobbler
- Egg: Ladyfingers, Mini Spice Cake, Cheesy Baked Eggs, Chocolate Cake
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these small lemon bars 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!
Recipe
Small Batch Lemon Bars
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 Lemon Filling
- 1 large egg
- ½ cup sugar
- 1 ½ tablespoons all purpose flour
- 1 ½ tablespoons lemon juice
Instructions
- Heat oven to 350 degrees F (177 degrees C). Butter either a 5-inch baking dish or two 8.5 or 10-ounce ramekins. Set aside.
Make The Crust
- Mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into the prepared baking dish using the back of a spoon. Bake 18-20 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 very well mixed. Pour the filling over the crust and bake 15-17 minutes, until edges begin to brown lightly and center is slightly wiggly.
- Remove from the oven and transfer to a rack to cool completely.
- Top with powdered sugar, if desired.
Video
Notes
- It’s crucial to use a baking dish of the recommended size for this lemon bars recipe, which is typically a 5×5-inch dish. If you’re planning on creating two individual servings, opt for two 10-ounce ramekins. Be mindful that the size of your dish significantly impacts the outcome of these bars. A too-large dish might yield flat bars that cook too quickly. On the other hand, a too-small dish might lead to overflow, requiring a longer baking time.
- A handy tip for easy bar removal is to line your dish with parchment paper with some overhang. This allows you to effortlessly lift out the bars once they’re cooled and ready.
- Speaking of cooling, it’s important to let the bars fully cool before cutting them into squares. This process typically takes around 30 minutes in the pan, followed by some extra time on a cooling rack.
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.
Amazingly delicious! Hard not to eat the entire batch. Made in my air fryer, took a little less time, I was watching carefully. But on this hot Southern California morning, enjoying freshly baked lemon squares. Thank you for a great recipe!
I’m so happy you enjoyed the lemon bars. Thank you so much for your feedback.
This recipe was easy and so good! I love this site! Most other sites seem to be geared for large quantities. So these recipes are very appreciated! Thank you!
Thank you, Bonnie. I’m so happy to know you are enjoying our recipes!
What if I don’t have cornstarch. What does it do for the crust
I highly recommend using cornstarch in a shortbread crust. It makes the crust tender and soft.
Great recipe.
Excellent bars but they’re a little too sweet for me. Do you think I could use only 1/4 or 1/3 cup of sugar and be OK with the outcome?
I haven’t tested the recipe with less sugar but I’d encourage you to experiment with using less. Sugar not only adds sweetness but it also helps to thicken the lemon curd filling so maybe start out by using 1/3 cup and see how the texture of the bars turn out.
These are delicious. I served them slightly warmed with a dollop of mascarpone. The amount in the recipe is plenty enough for a dessert for two people. I made mine in ramekins but will look for the right-sized baking dish to make it again, simply because I think it will be easier to serve from.
These are excellent
The lemon bars are fantastic! I’m glad the recipe makes a few otherwise I would probably eat the whole pan in a day or so.❤️
Can i use a toaster oven when making these. ?
Yes.
You can always double the recipe. LOL
I am a gardener and recently, I was only able to produce one meyer lemon on my indoor lemon tree. So this question brought me to your website, what can I cook with one lemon? I found your recipe to be perfectly scaled for one lemon, but still with all the full flavor and decadence of a true lemon bar. I wrote about the experience on my blog and introduced my readers to your wonderful website and recipes…For when we gardeners have “issues”, and are forced to cook smaller batches but still want to treat our hard-earned vegetables to a recipe that is worthy of them!
https://tubtotable.com/2020/11/01/even-if-you-only-have-one-lousy-meyer-lemon-you-can-still-make-lemon-bars
Hi Stefanie, I’m so happy to hear that you enjoyed the lemon bars. Thank you so much for taking the time to let me know and for sharing our site with your readers. I’m intrigued by the idea of an indoor garden. My husband and I will be relocating soon to a part of the country where it snows so an indoor garden is very appealing to me. I’m looking forward to learning more from your site. Thank you again.