These small batch lemon bars have a flaky shortbread crust topped with a zesty, tart and sweet lemon filling and a sprinkle of sugar. They're super simple to make, require just a few ingredients, and can be baked in a loaf pan.
Small batch lemon bars are the perfect little spring or summer treat when you're craving something lemon, but don't want to make a huge dessert. I also love that they store perfectly in the freezer, so you can pull one out whenever the craving hits.
For more lemon recipes try my small batch lemon cookies, my lemon blackberry bread or my lemon coconut muffins.
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Why You Will Love This Recipe
- Small Batch: Perfect size when you just need a few.
- Lemon: If you're a lemon lover these are sure to become a favorite!
- Sweet & Tart: The shortbread crust with the tart lemon filling is the perfect pair.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: Make sure your butter isn't too soft or the crust will not be as flaky.
- Lemon: You will use both the lemon juice and the zest for this recipe.
- Egg: Using a room temperature egg will help the filling mix together better.
- Powdered Sugar: I love sprinkling this on top of the bars once cooled, but you can also mix with a little water or lemon juice and make a glaze for the top.
Step by Step Instructions
- Step 1: In a medium mixing bowl combine flour, powdered sugar, butter and salt. Beat in butter at a low speed until crumbly (you can also do this by hand). I look for little pea sized balls of dough coming together.
- Step 2: Press mixture evenly along the bottom of your prepared pan. Bake for 12-15 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- Step 3: Add your half cup of granulated sugar to the same bowl and add the zest of a lemon. Rub together the zest and sugar until becomes fragrant.
- Step 4: Add flour, baking powder and pinch of salt and mix together. Mix in the egg until completely mixed. I usually do this with a fork. Stir in lemon juice.
- Step 5: When the crust is done baking, lower the oven to 325. Pour the filling over the warm crust. Return to the oven and bake for an additional 13-16 minutes, until the top has a light golden brown over most of it. Leave to cool completely.
- Step 6: Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
Expert Baking Tips
- You can use regular or meyer lemons for this recipe, meyer are a bit less tart.
- You can double this recipe and bake in a 8x8 pan, or triple and bake in a 9x13.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
You will want to see a golden brown rim all around the bars, and a light brown starting to form across the top. If they are too jiggly when pulling them out of the oven give them an extra 2 minutes.
This can happen from whipping the filling too much and allowing air to get trapped in the mixture. I like to mix my ingredients with a spoon or spatula to avoid over mixing?
Yes, just sub in a 1:1 gluten free flour. Cup4cup and King Arthur are my favorite GF flours for baking.
Storing & Freezing
Small batch lemon bars can be stored in an airtight container at room temperature for 3-4 days. If you prefer them cold like I do, you may also store them in the refrigerator.
You can freeze these bars in an airtight container for 2-3 months while remaining fresh. Just allow them to thaw in the fridge or counter before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Lemon Bars
Ingredients
Shortbread Crust:
- ½ cup (70 g) all-purpose flour
- 2 tablespoons (16 g) powdered sugar
- 4 tablespoons salted butter
- ⅛ teaspoon (0.13 teaspoon) salt
Lemon Filling:
- ½ cup (100 g) granulated sugar
- zest from a lemon
- 1 tablespoons (7 g) all-purpose flour
- ¼ teaspoon (0.25 teaspoon) baking powder
- pinch of salt
- 1 large egg room temperature
- 2 tablespoon (30 g) lemon juice, about 1 small lemon
- powdered sugar for topping
Instructions
- Heat oven to 350 F. Spray and line an 8x4 or 9x5 loaf pan with parchment paper.
- In a medium mixing bowl combine flour, powdered sugar, butter and salt. Beat in butter at a low speed until crumbly (you can also do this by hand). I look for little pea sized balls of dough coming together.
- Press mixture evenly along the bottom of your prepared pan. Bake for 12-15 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- Add your half cup of granulated sugar to the same bowl and add the zest of a lemon. Rub together the zest and sugar until becomes fragrant.
- Add flour, baking powder and pinch of salt and mix together. Mix in the egg until completely mixed. I usually do this with a fork. Stir in lemon juice.
- When the crust is done baking, lower the oven to 325. Pour the filling over the warm crust. Return to the oven and bake for an additional 13-16 minutes, until the top has a light golden brown over most of it. Leave to cool completely.
- Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
Sandy
These small batch lemon bars are perfect when you get the urge for a treat. Easy and so good for a lemon lover like me!
Deb
Dumb question, but I’ll ask anyway.. why do you spray the baking pan , when you’re lining it with parchment ( I realize overlapping the parchment makes for easy lifting out of pan once cooled) … and also, if baking in a glass loaf pan , will I need to adjust baking time? Thanks 😊
Brooke Homec
Not dumb at all! Spraying helps so the parchment stick to the pan and doesn't slide around while you're pushing down the crust. And glass will need longer to bake. If you have metal or aluminum I would suggest using that instead.
Bailey
The PERFECT lemon bar. Just the right size to satisfy your craving!
Donna
To die for! We ate the entire batch in the blink of an eye!
M
Hi! Confused on the amount of sugar that goes in the lemon filling. The ingredients lists 1/2 cup but directions say 1 cup. What am I missing?
Brooke Homec
So sorry, that was a typo in the instructions. It's 1/2 cup.