Description
These Small Batch Lemon Bars are a delightful treat perfect for when you want a fresh, tangy dessert without making a large batch. Featuring a buttery shortbread crust and a vibrant lemon filling, they are light, zesty, and dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Crust
- 1/4 cup unsalted butter, softened
- 2 tbsp granulated sugar
- 2/3 cup all-purpose flour
- Pinch of salt
Lemon Filling
- 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
For Dusting
- Powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Line a loaf baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
- Make the Crust: In a medium bowl, cream together the softened butter and 2 tablespoons of granulated sugar until the mixture is light and fluffy. Add 2/3 cup all-purpose flour and a pinch of salt, mixing just until combined to form the dough.
- Bake the Crust: Press the dough evenly into the bottom of the prepared loaf pan. Bake in the preheated oven for 18-20 minutes, or until the edges turn a light golden brown. Remove from the oven and set aside.
- Prepare the Lemon Filling: While the crust bakes, whisk together 2 large eggs, 1/2 cup granulated sugar, fresh lemon juice, lemon zest, and 1 tablespoon sifted flour in a separate bowl until the mixture is smooth and fully combined.
- Bake with Filling: Pour the lemon filling evenly over the warm crust. Return the pan to the oven and bake for an additional 18-19 minutes, until the filling is set and the edges turn lightly golden.
- Cool and Serve: Remove the pan from the oven and allow the lemon bars to cool completely in the pan. Once cooled, dust the top with powdered sugar, use the parchment paper overhang to lift the bars out, then slice into squares and enjoy.
Notes
- For the best lemon flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Allow the bars to cool completely before dusting with powdered sugar to prevent it from melting.
- You can substitute all-purpose flour with gluten-free flour to make a gluten-free version, though texture may vary slightly.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars are perfect for small gatherings or when you want a quick, refreshing dessert without leftovers.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon bars, small batch dessert, lemon dessert, shortbread crust, tart lemon bars, easy lemon bars
