Small Batch Lemon Bars

Small Batch Lemon Bars are the perfect amount for 1-2 people. They have the perfect balance of sweetness to tartness and the texture is perfection.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 352kcal

Blend together butter, 1/2 cup flour and powdered sugar until crumbly and pea size pieces of butter.
Line 9 x 5 loaf pan with parchment paper.
Press flour mixture into bottom of pan in an even layer.
Bake at 350 degrees F. for 12 minutes, until lightly brown around edges.
Mix together sugar, 1 Tbsp flour, egg and baking powder.
Add in 1 Tbsp lemon juice and zest. Stir to combine.
After shortbread crust has baked, remove from oven and pour lemon curd mixture over the top.
Return to oven and bake for an additional 15-20 minutes or until light brown around edges.
Allow to cool 5-10 minutes
Drizzle with glaze.
Cool and cut into bars.

Combine powdered sugar and enough lemon juice to make a nice drizzling consistency.

Line your pan with parchment paper. This makes it much easier to lift the bars out of the pan for clean slicing and easy serving.
Don’t overbake the crust. Bake the shortbread crust just until lightly golden. Overbaking can make it too hard once the filling is added.
Use fresh lemon juice. Freshly squeezed lemon juice gives the bars the brightest, freshest flavor and makes a big difference over bottled juice.
Zest before juicing. It’s much easier to zest your lemons before cutting and juicing them.
Pour filling onto a warm crust. Adding the lemon filling while the crust is still warm helps the layers bake together beautifully.
Don’t overbake the filling. The center should still have a slight jiggle when you remove the bars from the oven. They will continue to set as they cool.
Chill before cutting. For the cleanest slices, let the bars cool completely and refrigerate before cutting.
Wipe knife between cuts. Clean your knife after each slice for pretty, bakery-style squares.
Dust with powdered sugar just before serving. If added too early, the powdered sugar will melt into the bars as they sit.

You can double it, just an 8 x 8 baking dish.