How to Make Small Batch Lemon Bars Recipe

Is there anything better than a good lemon dessert? After a long, hot day in the summer, I don’t think there’s anything more refreshing than a bite into some chilled lemon squares. It’s almost like a tall glass of iced lemonade but in dessert form.

Now that March is finally here and the weather is warming up, this single serve lemon bar recipe is exactly what you need. Perfectly enough for one to three people and super easy to make, I guarantee this will become a recipe you repeatedly return to. And if there happens to be a crowd, you can easily double or triple the recipe if you need to 🙂

Since you are here and love lemon recipes, check out these Chilled Crumbl Lemon Bar Cookies, these Crumbl Lemon Cheesecake Cookies, or these Lemon Blackberry Cookies.

Ingredients for this delicious small batch lemon bars recipe

Here are the ingredients you will need to make these small lemon bars. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Buttery Shortbread Crust

• Unsalted Butter: creates a tender base that melts in your mouth.
• Granulated Sugar: adds a little sweetness to the flour mixture.
• All-purpose Flour: gives the crust its structure and holds everything together.
• Pinch of Salt: enhances the flavors and balances the sweetness.

Silky Lemon Filling

• Large eggs: eggs provide the rich, custardy texture that makes this easy lemon dessert so irresistible.
• Granulated Sugar: sweetens the lemon filling and gives it a smooth consistency.
• Fresh Lemon Juice: from regular lemons brings a bright flavor to the sweet lemon filling.
• Lemon Zest: adds an extra punch of aroma and lemon flavor.
• All-purpose flour: helps thicken the filling so it sets just right.
• Powdered Sugar: adds the perfect sweet finishing touch.

How to make this tangy small batch lemon bars recipe

This is how you can make the best lemon bars. Make sure to scroll down to the recipe card at the end of this post for the oven temperature, total time for baking, and full recipe instructions! 

• Preheat your oven and line a loaf pan with parchment paper, leaving some extra hanging over the sides of the baking pan for easy removal.
• In a medium bowl, beat the softened butter and granulated sugar until light and fluffy. Add the flour and a pinch of salt, stirring just until the crust ingredients form a dough.
• Press the dough evenly into the bottom of the pan. Bake until the edges turn a light golden brown. Remove from the oven and set aside.

• While the crust bakes, prepare the filling. In a separate large bowl, whisk the eggs, granulated sugar, fresh lemon juice, lemon zest, and flour until the mixture is smooth and fully blended.
• Pour the lemon filling over the hot crust in an even layer in the prepared loaf pan. Return the pan to the oven and bake again until the filling is set and the edges have a slight golden hue.

• Take the baking dish out of the oven and allow the bars to cool completely. Once fully cooled, dust the top with powdered sugar. Lift the bars out of the rectangular 8-inch pan using the parchment paper overhang, then cut them into neat squares. Enjoy!

Small-Batch Lemon Bars tips and tricks

• Before baking, prick the crust with the tines of a fork to lightly poke holes in it.
• Whisk the filling mixture well, but avoid overmixing to prevent air bubbles.
• Use room-temperature eggs because they blend easier and create a smoother filling.
• Use a kitchen scale instead of measuring cup to weigh your flour for the crust.

Why do you need to make this small batch of lemon bars recipe?

• If you’re a fan of classic lemon desserts like lemon meringue pies, this is bound to become one of your new favorite recipes you will need in your repertoire.
• It’s one of the easiest desserts you’ll make all year.
• They’re great sweet treats for bake sales and have the perfect amount of sweet and sour.
• It only requires simple ingredients easily found at a grocery store.

Frequently Asked Questions – FAQ

Can I use bottled lemon juice instead of fresh?

Juice from fresh lemons is always best for flavor. But I understand if time isn’t on your side. You can definitely use bottled lemon juice, which will work fine but it might not taste as good as if you used fresh lemons.

Easy Lemon Bars Recipe Variations

• For a crispier crust, try using cold butter instead of softened butter and cutting the cubes of butter into the flour and sugar with a fork or pastry cutter.
• Put a dash of vanilla extract into the crust mixture.
• Replace part of the lemon juice and zest with lime for an extra citrus twist. 
• Swirl a few spoonfuls of puree from fresh raspberries into the filling before baking for a tart and fruity contrast.
• For the pinnacle of spring desserts, mix finely chopped basil, rosemary, or lavender into the filling or crust.
• Mix shredded coconut into the crust or sprinkle toasted coconut on top for a tropical feel.

How do I store leftovers of this Lemon bar recipe?

Store lemon bars in an airtight container and place it in the refrigerator. It will last up to 3 or 4 days. If you want to freeze, wrap them tightly in plastic wrap first before going into an airtight container and into the freezer. They should last for a month or two. When you’re ready to eat again, leave the thaw and heat up naturally at room temperature.

How do I get clean slices without a messy filling?

Let the lemon bars cool completely at room temperature, then chill them in the fridge for about 30 minutes to an hour before slicing. Up the chill time for the cleanest cuts. Use a sharp knife, and wipe it between slices.

The Best Small Batch Lemon Bars Recipe

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