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

Scale

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)

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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.