This post may contain affiliate links. Please read our disclosure policy.
These small batch Lemon Bars have a buttery shortbread crust and a bright, tangy lemon filling. They’re easy to make, perfectly portioned, and packed with fresh citrus flavor—an ideal dessert for one when you want a simple, homemade treat without a big batch!
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!
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.
RELATED: 15 Easy Dessert Recipes For One
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.
- Preheat the Oven: 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, 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.
Butter Tip: The butter should be soft but not melted—firm enough to press a finger into but not greasy. Leave it out for 30 minutes or microwave for 10-15 seconds, watching closely to prevent melting.
- 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.
Pro Tip: Pre-baking the crust keeps it from getting soggy when the lemon filling is added.
- Make the Filling: In a small bowl, whisk the egg, sugar, flour, and lemon juice until smooth.
- Bake Again: Pour the filling over the warm crust. Bake for another 15-17 minutes, until the edges are lightly browned and the center has a slight jiggle.
- 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.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
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!
RELATED: Comfort Food Recipes For One
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: 40 Easy Recipes For College Students
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.
Where can I get the 5 inch square dishes you use? I have just discovered your site and I love it.
Hi Sheila, I’m so glad you are enjoying the recipes. I have found 5-inch baking dishes and similarly sized ones on Amazon, Target, and other discount home stores. You can read more about the baking dishes we use and recommend here – https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/
I love your website! I am a widow and now live alone. It is so nice to be able to cook a variety of meals and not eat the same thing for days at a time. I’m actually looking forward to meal time now.
Thank you!
I made these this afternoon. Hubby absolutely loved them! I used a tip from a previous baker and doubled the filling. I had to adjust my baking time- keep an eye on it and loosely cover with foil so it wouldn’t over brown a near the end. Huge hit at my house. When I make them for my coffee partner, I will probably use the recipe as printed. Thank you so much for sharing.
Thank you for taking the time to let me know you enjoyed the lemon bars, Pat. I actually just made them today for my college-aged daughter who is heading home tonight. Great idea to double the filling, thank you for sharing how that worked for you.
Joanie
I made these tonight and they are delicious! Thank you for posting the recipe. I may try with lime juice next time but wouldn’t change anything else.
Thank you, Connie. I’m so happy you loved the lemon bars. I’ve made them with lime juice and they’re spectacular!
Hi Joanie
I tried this rebels for the first time. It was simple and delicious.
Thank you so much for sharing this recipe.
I’m so happy you enjoyed the lemon bars. Thanks so much for letting me know!
Joanie
I have used arrowroot in this recipe as well as almond flour and it still turns out great! Many thanks for coming up with one dish recipes! I am sure there are many out there besides Susan and myself who would agree!
These are indeed the perfect lemon bar, the crust was superb & the filling ? I have no words. Well done, & thank you for this gem.
I’m so happy you enjoyed the recipe, Sarah! Thank you so much for letting me know.
What can I use in place of cornstarch? I can’t eat corn products. Would arrowroot powder work?
Hi Susan,
I’ve never used arrowroot powder in place of cornstarch in this recipe so I can’t tell you if it would work. If you try it, please let me know how it worked out.
Joanie
These are the perfect lemon bards (I’ve been making the full-size recipe for a while now). Love this smaller recipe option – so will my waistline
I love your recipes. I am alone and found it hard to find recipes for just one person. Keep up the great work and keep those recipes coming.