Lemon bars are the kind of dessert that makes you feel like sunshine is dancing on your taste buds. Imagine that perfect balance of tangy lemon filling and buttery, crumbly crust—so bright, so refreshing, and just the right amount of sweetness. These Small Batch Lemon Bars are a game-changer because you get all the deliciousness of a full-sized pan of lemon bars, but in a cozy, small-batch version. Perfect for when you want just enough to satisfy your craving without being left with too many leftovers!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Plus, these bars are so easy to make that you’ll feel like a baking pro even if you’re just starting out in the kitchen. The best part? The flavors come together beautifully in no time. You’re going to be hooked!
Why You’ll Love Small Batch Lemon Bars
Versatile:
These lemon bars are great for a midweek pick-me-up, a mini dessert for a family gathering, or even a sweet treat to pack in lunchboxes.
Quick and Easy:
With just a few simple ingredients and a super short bake time, you’ll have these bars on your plate in no time. No fuss, just delicious results.
Perfectly Tangy:
The filling is all about that zesty lemon punch balanced with just the right amount of sweetness—refreshing and light without being overwhelming.
Small Batch Convenience:
Not only is the smaller size perfect for smaller gatherings, but it’s also a great way to satisfy your sweet tooth without overdoing it.
Crowd-Pleasing:
Whether you’re serving these for an afternoon snack or as a dessert, lemon bars always steal the show. People can’t get enough of that tangy-sweet goodness!
Ingredients in Small Batch Lemon Bars
Here’s the magic of these lemon bars—the combination of simple ingredients gives you that perfect tangy-sweet flavor. Let’s take a look:
Butter: The base for a rich, buttery crust that melts in your mouth.
All-Purpose Flour: For a soft and tender crust that balances the tart filling.
Granulated Sugar: Sweetens the crust and balances the zingy lemon filling.
Eggs: These make the filling smooth and help it set perfectly.
Fresh Lemons: The star ingredient! Fresh lemon juice brings that bright, citrusy zing that makes these bars so refreshing.
Powdered Sugar: To finish the bars off with a light, sweet dusting.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these lemony gems:
Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper so the bars come out easily.
Prepare the Crust:
In a small bowl, mix together the melted butter, flour, sugar, and a pinch of salt until it forms a dough. Press the dough evenly into the bottom of the pan, and bake for about 15 minutes or until lightly golden.
Make the Filling:
While the crust is cooling, whisk together the eggs, granulated sugar, fresh lemon juice, and a little flour until smooth. The flour will help thicken the filling.
Assemble the Dish:
Pour the lemon filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
Finishing Touches:
Once baked, remove from the oven and let the bars cool completely. After they’ve cooled, dust them with powdered sugar and cut into squares.
Serve and Enjoy:
Serve chilled or at room temperature, and enjoy the bright, refreshing flavor in every bite.
Nutrition Facts
Servings: 9
Calories per serving: Approx. 180 (varies with specific ingredients)
Preparation Time
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: About 1 hour (including cooling)
How to Serve Small Batch Lemon Bars
With Fresh Berries: Top each bar with a few fresh raspberries or blueberries for a burst of color and extra flavor.
Whipped Cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with the tartness of the lemon.
Iced Tea: Pair with a glass of iced tea for a light, refreshing afternoon snack.
Additional Tips
Use Fresh Lemons: Freshly squeezed lemon juice makes all the difference here!
Don’t Overbake: Keep an eye on the filling to avoid overbaking. The bars should be set but still slightly wobbly in the center.
Chill Before Serving: Let the bars cool completely before serving to ensure they set properly and make clean cuts.
Make It Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend.
Double It: If you’re serving more people, just double the recipe and use a 9×13-inch pan.
FAQ Section
Q1: Can I make these bars ahead of time?
A1: Yes! These bars keep beautifully in the fridge for up to 4 days. They actually taste even better after a day or two.
Q2: Can I freeze them?
A2: Yes! Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
Q3: Can I use bottled lemon juice instead of fresh?
A3: Fresh lemons are the way to go for the best flavor, but in a pinch, bottled lemon juice works fine.
Q4: Can I use a different citrus for the filling?
A4: Absolutely! Lime or orange would work wonderfully for a twist on the classic lemon flavor.
Q5: How do I store leftovers?
A5: Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Q6: Can I double the recipe?
A6: Yes, you can double the recipe and bake in a 9×13-inch pan. Just adjust the baking time as needed.
Q7: Can I make the crust ahead of time?
A7: Yes, you can prepare the crust ahead of time and store it in the fridge until you’re ready to bake.
Q8: How do I know when the filling is set?
A8: The filling should be firm but slightly jiggly in the center. If it’s too runny, give it a little more time in the oven.
Q9: Can I add a glaze to these bars?
A9: You can drizzle a lemon glaze over the top if you want an extra zing! Just mix powdered sugar with fresh lemon juice until smooth and drizzle.
Q10: Can I make these bars dairy-free?
A10: Yes! Use dairy-free butter in the crust and dairy-free cream cheese for the filling.
Conclusion
These Small Batch Lemon Bars are the perfect treat when you’re craving something bright, sweet, and just a little bit tart. Whether you’re making them for a special occasion or to brighten up a regular day, these bars are sure to impress. With their buttery crust and tangy lemon filling, they’re a dessert everyone will love. So, go ahead and give them a try—you won’t regret it!
Print
Small Batch Lemon Bars
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes + chill time
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Small Batch Lemon Bars have a delicate almond shortbread crust paired with a tangy, smooth lemon filling. Perfect for satisfying your citrus cravings without making a large batch!
Ingredients
- For the Almond Shortbread Crust:
- 60 g (1/2 cup) all-purpose flour
- 48 g (1/2 cup) almond flour
- 21 g (3 tablespoon) powdered sugar
- 1/4 teaspoon fine sea salt
- 56 g (4 tablespoon) unsalted butter, cold & cubed
- 1/2 teaspoon almond extract
- For the Lemon Filling:
- 100 g (1/2 cup) granulated sugar
- Zest of one lemon
- 8 g (1 tablespoon) cornstarch
- 1/4 teaspoon fine sea salt
- 78 g (1/3 cup + 1 tbsp) fresh lemon juice
- 2 eggs, room temp
Instructions
- Preheat your oven to 350°F (175°C). Line a small 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- For the almond shortbread crust: In a food processor, combine all-purpose flour, almond flour, powdered sugar, and salt. Add cold cubed butter and almond extract, pulsing until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan. Bake for 12-15 minutes, or until lightly golden around the edges. Remove from the oven and let it cool while you prepare the filling.
- For the lemon filling: In a medium bowl, whisk together granulated sugar, lemon zest, cornstarch, and salt. Add fresh lemon juice and eggs, whisking until smooth and combined.
- Pour the lemon filling over the cooled shortbread crust. Bake for 18-22 minutes, or until the filling is set but still slightly jiggly in the center.
- Allow the lemon bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Once chilled, cut into small squares and dust with powdered sugar before serving. Enjoy!
Notes
- If you prefer a more buttery crust, you can increase the butter slightly.
- To make sure the lemon filling sets properly, avoid overbaking it, as it can cause cracks.
- For an extra burst of flavor, you can garnish the bars with fresh lemon slices or zest before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg