There is something truly magical about a bright, zesty treat that lifts your spirits with every bite, and that’s exactly what this Small Batch Lemon Bars Recipe delivers. Perfectly balanced with a buttery, tender crust and a tangy lemon filling that is both refreshing and indulgent, these bars are a delightful way to bring sunshine into your kitchen. Whether you’re making a small dessert for yourself or sharing with a few friends, this recipe proves that you don’t need a huge batch to make a big impression.
Ingredients You’ll Need
This Small Batch Lemon Bars Recipe keeps it wonderfully simple, relying on a handful of everyday ingredients that each play a vital role. From the crisp, buttery crust to the luscious, citrusy filling, every component adds depth to the final experience.
- All-purpose flour: The base of both crust and filling, it provides structure and a tender crumb.
- Powdered sugar: Adds sweetness and a melt-in-your-mouth texture to the crust, plus a delicate dusting on top if desired.
- Salt: A pinch enhances all the flavors, balancing the tartness of the lemon perfectly.
- Unsalted butter: Softened for easy mixing, it brings richness and a flaky crust that’s simply irresistible.
- Large eggs: Bind the filling ingredients and give those bars a satisfying, custard-like firmness.
- Granulated sugar: Sweetens the lemon filling just right without overpowering the bright citrus notes.
- Fresh lemon juice: The star ingredient, it provides that unmistakable tang, bursting with natural freshness.
- Lemon zest: Brings an extra punch of lemon aroma and flavor, making every bite sing with citrus.
- Baking powder: Lightly lifts the filling, ensuring it’s silky but not dense.
How to Make Small Batch Lemon Bars Recipe
Step 1: Prep the Pan and Oven
Begin by heating your oven to 350°F (175°C) and preparing an 8×8-inch pan. Greasing or lining it with parchment paper will make sure your lemon bars come out smoothly and allow for easy cleanup. Little prep steps like this always set you up for baking success.
Step 2: Make the Crust
In a medium bowl, combine the flour, powdered sugar, and salt. Toss in the softened butter and mix until the dough just starts to come together. Press this buttery dough evenly into the bottom of your pan. This crust is the perfect balance of tender and firm—a wonderful foundation for your tangy lemon topping.
Step 3: Bake the Crust
Pop the crust into the oven and bake for about 10 to 12 minutes or until it’s turning a lovely light golden brown. This initial bake gives the crust some structure so it won’t get soggy once you pour on the luscious filling.
Step 4: Whip Up the Filling
While the crust is heating, whisk together the eggs and granulated sugar until smooth. Then add the fresh lemon juice, lemon zest, flour, and baking powder, blending everything until the mixture is silky and lump-free. This filling is bursting with lemon flavor that proudly shines through with every bite.
Step 5: Bake the Bars
Carefully pour the lemon filling over the warm crust and return the pan to the oven. Bake for another 18 to 20 minutes, or until the filling is set and golden around the edges. Watch for that gentle jiggle in the center—it tells you the bars are perfectly baked and wonderfully custardy.
Step 6: Cool and Cut
Let your lemon bars cool completely to room temperature before dusting with powdered sugar if you like. This resting time allows the bars to firm up slightly, making them easier to slice into perfect squares. If you’re aiming for that firmer bite, chilling them in the fridge is a fantastic idea.
How to Serve Small Batch Lemon Bars Recipe
Garnishes
A light dusting of powdered sugar is classic, but why stop there? Fresh lemon slices, a sprig of mint, or even a few berries can add color and a fresh twist that complements the lemon’s brightness beautifully.
Side Dishes
These bars shine on their own but pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A freshly brewed cup of tea or coffee makes a perfect companion, balancing out the tartness with warm comfort.
Creative Ways to Present
Serving these Small Batch Lemon Bars Recipe bites at a brunch or tea party? Try stacking them on a pretty cake stand or arranging them on a decorative platter garnished with edible flowers or zest curls. Presentation transforms simple bars into a dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your lemon bars fresh by covering them well and storing in the refrigerator. They’ll stay delicious for up to five days, making them a perfect make-ahead treat for busy weeks or unexpected guests.
Freezing
If you want to enjoy these bars later, they freeze beautifully. Wrap each piece tightly with plastic wrap and place in an airtight container or freezer bag. When ready, thaw overnight in the fridge for best texture and flavor.
Reheating
For a warm twist, gently reheat bars in the oven at a low temperature for 5-7 minutes or until just warmed through. This brings out the fresh lemon aroma and softens the crust to a tender, melt-in-your-mouth sensation.
FAQs
Can I make the lemon bars gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free baking blend in equal amounts for a naturally delightful gluten-free Small Batch Lemon Bars Recipe.
What type of lemons work best?
Fresh, juicy lemons with bright skin are ideal. Meyer lemons can add a sweeter, floral note if you want a milder lemon flavor, while standard Eureka or Lisbon lemons offer a classic tartness.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice always gives the best flavor and brightness, but if you’re in a pinch, bottled lemon juice can work. Just be sure it’s 100% lemon juice without added preservatives.
How do I know when the filling is fully baked?
The filling should be mostly set with a slight jiggle in the center when you gently shake the pan. It will firm up as it cools, so don’t worry if it seems just a bit soft when hot.
Can I double this recipe for a larger batch?
Definitely! Just double all the ingredients and bake in a 9×13-inch pan. Adjust the baking times slightly, keeping a close eye to avoid overbaking the lemon filling.
Final Thoughts
This Small Batch Lemon Bars Recipe is a bright and cheerful way to satisfy your sweet tooth without overwhelming your kitchen or your appetite. It’s easy, quick, and promises sunny flavors that lift your mood with every bite. I truly hope you give this recipe a try and find yourself reaching for it again and again whenever you need a little slice of lemony happiness.
Print
Small Batch Lemon Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Small Batch Lemon Bars are a delightful treat featuring a buttery, tender crust topped with a tangy and sweet lemon filling. Perfectly portioned for about nine servings, these bars bake quickly and are dusted with powdered sugar for an elegant finish. They offer a bright citrus flavor balanced by a rich base, making them a favorite dessert for any occasion.
Ingredients
For the crust:
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
For the filling:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
For topping:
- Powdered sugar for dusting (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Make the crust: In a medium bowl, combine the 1/2 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Add the softened 1/4 cup unsalted butter and mix until the dough comes together into an even consistency. Press this dough firmly into the bottom of the prepared baking pan to form an even crust layer.
- Bake the crust: Place the pan in the oven and bake for 10 to 12 minutes, or until the crust is lightly golden brown, indicating it’s set and ready to hold the filling.
- Prepare the lemon filling: While the crust bakes, whisk together 2 large eggs and 1/2 cup granulated sugar in a bowl until smooth and combined. Add 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 cup all-purpose flour, and 1/4 teaspoon baking powder, then whisk again until the mixture is smooth and well incorporated.
- Combine and bake: Once the crust is baked, carefully pour the lemon filling over the hot crust layer in the baking pan. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the filling is set and edges turn lightly golden, indicating it’s cooked through.
- Cool and dust: Remove the lemon bars from the oven and allow them to cool to room temperature in the pan. When fully cooled, dust the top with powdered sugar if desired, adding a sweet finishing touch.
- Chill and serve: For a firmer texture and easier slicing, refrigerate the lemon bars before cutting them into squares or bars. Serve chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice for the best flavor and brightness in the filling.
- Press the crust dough evenly to ensure uniform baking and a supportive base for the filling.
- If you prefer a less sweet dessert, adjust the sugar in the filling slightly to taste.
- Chilling the bars before serving helps the filling set firmly for cleaner slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
