Small Batch Lemon Bars
These small batch lemon bars are easy to make and bursting with fresh lemon flavor, no mixer required. Perfect for a sunny dessert without the leftover temptation!
Servings: 4 bars
Calories: 150kcal
Ingredients
For the crust
- 1 cup all-purpose flour For an 8x8 inch pan
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted For easy mixing
- pinch salt To balance sweetness
For the filling
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs For smooth, custardy filling
- 1/3 cup fresh lemon juice Always use fresh lemons
- 1 tablespoon finely grated lemon zest
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line your pan (8x8 inch or 9x5 inch) with parchment paper and lightly grease the sides.
- In a bowl, stir together flour, sugar, and salt. Add melted butter and mix until the mixture resembles damp sand.
- Press the crust mixture into the pan in an even layer, nudging it up slightly at the edges.
- Bake the crust for 12 to 15 minutes until the edges are lightly golden. Let it cool for about 5 minutes.
Filling
- In a bowl, whisk together the sugar and flour, then whisk in the eggs, lemon juice, and zest until smooth.
- Pour the filling over the warm crust.
- Bake for 20 to 24 minutes until the center has a slight jiggle. Let cool to room temperature, then chill for at least 1 hour before slicing.
Notes
Dust with powdered sugar before serving to keep it looking fresh. Best served chilled. Keep covered in the fridge for up to 4 days or freeze for a month.