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 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: 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.
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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!