Delightful Small Batch Lemon Bars for Every Occasion
These delightful small batch lemon bars feature a buttery shortbread crust and a smooth, custardy lemon filling, perfect for any occasion.
Equipment
- oven
- mixing bowl
- whisk
- baking pan
- parchment paper
- wire rack
Ingredients
- ½ cup unsalted butter very cold, cut into small cubes
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- salt ¼ teaspoon
- 2 large eggs
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon lemon zest from about ½ medium lemon
- ¼ cup fresh lemon juice from about 1 medium lemon
- salt ⅛ teaspoon
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Whisk together 1 cup of flour and ¼ teaspoon of salt, then cut in the cold butter and ¼ cup of sugar until crumbly.
- Press the mixture into the bottom of the pan and bake for 18-20 minutes until golden.
- In a bowl, combine lemon zest, lemon juice, eggs, ¾ cup sugar, 2 tablespoons flour, and ⅛ teaspoon salt, whisking until smooth.
- Pour the lemon filling over the warm crust and bake for an additional 20-25 minutes.
- Cool completely on a wire rack for 1-2 hours, then refrigerate for at least 2 hours.
- Dust with confectioners’ sugar, cut into squares, and serve cold.
Notes
Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days. The flavors improve after a day.