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–+ servings
3 lemon bars on top of each other on a white plate next to a floral napkin
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4.91 from 32 votes

Small Batch Lemon Bars

These small batch lemon bars feature a buttery shortbread crust topped with a bright, tangy lemon filling. They’re easy to make and perfectly sized for one or two servings.
Prep Time10 minutes
Cook Time35 minutes
Cool1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: dessert, lemon, lemon bar, lemon bars, lemon dessert, small batch lemon bars
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Preheat the Oven: Set your oven to 350°F (177°C). Grease a 5x5-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.

Video

Notes

    • Choose the Right Dish: A 5x5-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!
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Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 156mg | Potassium: 19mg | Sugar: 28g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 8mg | Iron: 0.7mg

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