Small Batch Lemon Bars Recipe

5 from 1 vote

This Small Batch Lemon Bars recipe is made with a crisp shortbread crust, a tart lemon curd filling, and is super easy to make.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: squares

Calories: 169Calories

Preheat your oven to 325°F and line a loaf baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the flour and salt, and mix until just combined.
¼ cup unsalted butter, 2 tablespoon granulated sugar, ⅔ cup all-purpose flour, Pinch salt
Press the dough evenly into the bottom of the prepared pan. Bake the crust for about 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven.
While the crust is baking make the filling. In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth and well combined.
2 large eggs, ½ cup granulated sugar, ¼ cup fresh lemon juice, ½ tablespoon lemon zest, 1 tablespoon all-purpose flour
Pour the lemon mixture over the baked crust warm, spreading it out evenly. Return the pan to the oven and bake for an additional 18-19 minutes, or until the filling is set and the edges are lightly golden brown.
Remove the pan from the oven and let the bars cool completely in the pan. Once cooled completely, dust the top with powdered sugar. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares. Enjoy!
Powdered sugar