Small Batch Lemon Bars
These small batch lemon bars are bright, zesty, and creamy with a buttery crust, perfect for satisfying your sweet cravings without the fuss of leftovers.
Servings: 6 bars
Calories: 150kcal
Ingredients
For the Crust
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 pinch fine salt
For the Filling
- 2 large eggs Room temperature
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice Use fresh lemons, not bottled
- 1 teaspoon packed lemon zest Zest first, then juice
- 1 tablespoon all-purpose flour
- 1 tiny pinch salt
For Finishing
- to taste powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a 9 by 5 inch loaf pan with parchment paper, allowing the sides to overhang for easy lifting.
- Stir together melted butter, sugar, flour, and salt until a soft dough forms. Press evenly into the pan and dock with a fork a few times. Bake for 14 to 16 minutes until the edges are lightly golden.
Filling
- In a bowl, whisk the eggs and sugar just until combined. Then whisk in the lemon juice, lemon zest, flour, and a pinch of salt until smooth.
- Pour the filling over the hot crust and bake for 14 to 18 minutes, until the center looks set with a slight jiggle. It should not be liquid.
Cooling and Serving
- Cool the bars on the counter for 1 hour, then chill in the refrigerator for 30 to 60 minutes for clean cuts.
- Dust with powdered sugar before slicing into bars and serving.
Notes
For best results, use fresh lemons instead of bottled juice. Be careful not to overmix the filling to keep it silky. Chill the bars before slicing for clean edges.