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–+ servings
three lemon bars stacked on top of each other.
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4.92 from 35 votes

Small Batch Lemon Bars

Small batch lemon bars with a buttery shortbread crust and a smooth sweet and tart lemon filling. This easy lemon dessert is perfectly portioned 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 to room temperature
  • 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: Heat the oven to 350°F (177°C). Grease a 5×5 inch baking dish and set it aside.
  • Make the Crust: In a medium bowl, beat the butter and sugar with an electric mixer until smooth. Add the flour, cornstarch, and salt and mix until a soft dough forms.
  • Bake the Crust: Press the dough evenly into the prepared baking dish. Bake for 15 to 18 minutes, until lightly golden. Remove from the oven.
  • Make the Filling: In a small bowl, whisk the egg, sugar, flour, and lemon juice until smooth.
  • Add the Filling: Pour the lemon mixture over the warm crust.
  • Bake the Bars: Bake for 15 to 17 minutes, until the edges are lightly browned and the center slightly jiggles when the pan is gently moved.
  • Cool and Slice: Let the bars cool completely in the pan on a wire rack, then cut into squares. Dust with powdered sugar if desired.
    Pro Tip: For clean slices, dip a knife in warm water, wipe it dry, and cut. Repeat between slices.

Video

Notes

  • Choose the Right Baking Dish: A 5x5-inch baking dish gives the bars the proper thickness. If the dish is too large the bars will be thin and bake too quickly. If it is too small the filling may overflow.
  • Bake the Crust Until Lightly Golden: The crust should look lightly golden before adding the filling. An underbaked crust can make the bars soft on the bottom.
  • Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the filling a brighter citrus flavor than bottled juice.
  • Cool Completely Before Cutting: Let the bars cool fully so the filling sets properly. Cutting them too early can cause the filling to spread and lose its shape.
 
If doubling this recipe, bake in either two 5x5-inch baking dishes or one 6x8-inch baking dish.

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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