Dessert

Small Batch Lemon Bars Recipe

Bylilan Sage April 19, 2026April 19, 2026

Introduction

These small batch lemon bars are the perfect tangy and sweet treat when you want just a few servings. With a buttery crust and a bright lemon filling, they’re easy to make and satisfy any citrus craving.

A single square lemon bar with two distinct layers sits on a piece of parchment paper over a white marbled texture surface. The bottom layer is a pale golden crust, crumbly in texture and slightly thick, while the top layer is a bright yellow, smooth, and glossy lemon filling. The lemon bar is dusted generously with white powdered sugar, and a small bite is taken out of one corner, showing the soft filling inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter (softened)
2 tbsp granulated sugar
2/3 cup all-purpose flour
Pinch salt
2 large eggs
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1/2 tablespoon lemon zest
1 tablespoon all-purpose flour (sifted)
Powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 325°F and line a loaf baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, cream together the softened butter and 2 tablespoons granulated sugar until light and fluffy. Add 2/3 cup flour and a pinch of salt, mixing until just combined.
Step 3: Press the dough evenly into the bottom of the prepared pan. Bake the crust for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven.
Step 4: While the crust is baking, whisk together the eggs, 1/2 cup granulated sugar, lemon juice, lemon zest, and sifted flour in another bowl until smooth and well combined.
Step 5: Pour the lemon filling over the warm crust, spreading it out evenly. Return the pan to the oven and bake for 18-19 minutes, or until the filling is set and the edges are lightly golden.
Step 6: Remove from the oven and let the bars cool completely in the pan. Once cooled, dust the top with powdered sugar. Use the parchment overhang to lift the bars out and slice into squares. Enjoy!

Tips & Variations

Use fresh lemons for the best flavor and bright citrus aroma.
If you prefer a less tart filling, reduce the lemon juice by a tablespoon.
For an extra touch, sprinkle a little lemon zest on top before dusting with powdered sugar.
Try adding a teaspoon of vanilla extract to the filling for a subtle twist.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving or enjoy chilled. They can also be frozen for up to one month; thaw in the fridge overnight.