Conquer your sweet cravings with this easy small batch Lemon Bars recipe! Perfect for a quick, tangy treat with no leftovers. Simple, delicious, and just right.
Prep Time10 minutesmins
Cook Time35 minutesmins
Cool1 hourhr
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: dessert, lemon, lemon bar, lemon bars, lemon dessert, small batch lemon bars
Preheat the oven to 350 degrees F (177 degrees C). Grease your choice of a 5x5-inch baking dish, a 4x6-inch dish, or two 10-ounce ramekins. Then, set them aside.
Make The Crust
Using an electric hand mixer on medium speed, mix together the butter and sugar in a medium-sized bowl until well blended. Next, add the flour, cornstarch, and salt and mix until combined.
Firmly press this dough into your prepared baking dish. You can use the back of a spoon or your fingertips for an even layer. Bake this for 15-18 minutes, or until it turns a light golden color. After baking, take it out of the oven and set it aside.
Make The Filling
In a separate small bowl, whisk together the egg, sugar, flour, and lemon juice until the mixture is thoroughly combined.
Gently pour this filling over your pre-baked crust. Return it to the oven and bake for another 15-17 minutes.
Once baked, remove from the oven and let it cool completely on a rack.
For serving, cut into squares. Optionally, you can dust them with powdered sugar for an extra touch of sweetness.Pro Tip: For clean cuts, dip your knife into warm water, wipe it dry, and then slice. Repeat this process after each cut to ensure neat, clean slices of your lemon bars.
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Notes
Select the Right Baking Dish: For these lemon bars, a 5x5-inch baking dish is ideal. If you're making two servings, two 10-ounce ramekins are perfect. The size of the dish is crucial—it affects the thickness and cooking time of the bars. A dish that's too large can result in overly thin, quickly cooked bars, while a too-small dish may cause the mixture to overflow and need more baking time.
Ease of Removal: To make removing the bars a breeze, line your baking dish with parchment paper, ensuring it overhangs the edges. This way, once the bars are cooled, you can simply lift them out of the dish.
Cooling is Key: Patience is important when it comes to cooling. Allow the bars to cool for about 30 minutes in the pan first, then transfer them to a cooling rack for further cooling. This step ensures they set properly before you cut them into neat squares.
Note: To prepare the shortbread crust, you'll need softened butter. The ideal consistency is cool to the touch, but soft enough to leave an indentation when pressed with a finger. For best results, leave the butter out on your kitchen counter for about half an hour before using it. Alternatively, for a quicker method, microwave the cold butter for 10 to 15 seconds, but be vigilant to ensure it doesn't melt.