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These small batch Lemon Bars feature a buttery shortbread crust and a bright, tangy lemon filling. Easy to make and perfectly portioned, they’re a fresh, citrusy treat when you want just one or two servings.
Why You’ll Love This Recipe
- Simple & Quick: Made with basic ingredients and ready in no time.
- Perfectly Portioned: Just enough for one or two servings—no excess leftovers.
- Deliciously Balanced: A rich, buttery crust with a smooth, citrusy filling in every bite.
I love a good lemon dessert, and these small batch lemon bars are one of my favorites. They’re the perfect mix of buttery, crumbly shortbread and a bright, tangy lemon filling—just the right balance of sweet and tart. I use the same shortbread crust that I rely on for many of my dessert recipes, giving these bars a rich, melt-in-your-mouth texture that pairs perfectly with the citrusy topping.
Looking for more small batch lemon desserts? Try our tangy Lemon Meringue Pie, creamy Lemon Posset, buttery Lemon Scones, or classic Lemon Curd—all packed with bright citrus flavor!
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
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: Freshly squeezed lemon juice brings bright, tangy flavor to the bars.
Recipe Variations
Want to switch things up? Here are a few ways to put a fun spin on these lemon bars:
- Chocolate-Drizzle: Once cooled, drizzle melted chocolate over the top for a rich contrast to the tangy filling.
- Coconut Variation: Add 1 tablespoon of shredded coconut to the crust and sprinkle more on top before baking. The coconut adds a subtle sweetness and a bit of texture.
- Lime Version: Swap the lemon juice for lime juice for a slightly different citrus flavor. For extra zing, stir in a bit of lime zest.
- Herb-Infused: Stir fresh thyme or basil into the filling for a subtle, unexpected twist. The herbal notes pair beautifully with the bright citrus flavor.
How To Make 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
Yes. To make a larger batch of lemon bars, double the ingredients and bake the bars in either two 5×5 inch baking dishes or one 6×8 inch baking dish.
The edges should be lightly golden, and the center should have a slight jiggle when you gently shake the pan.
Overmixing can introduce too much air into the filling, causing bubbles. Stir gently until just combined to keep the texture smooth.
Yes, store them in an airtight container in the refrigerator for up to three days. They taste even better when chilled!
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
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- 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.
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!
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!