Description
These small batch lemon bars offer a perfect balance of tangy lemon filling and buttery shortbread crust, ideal for a quick and delicious dessert. Baked in a single 8×8-inch pan, they are simple to prepare and perfect for sharing or enjoying as a refreshing treat.
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 (optional):
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, mix together the flour, powdered sugar, and salt. Add the softened unsalted butter and blend until the dough comes together. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 to 12 minutes until it turns lightly golden brown, then remove it from the oven.
- Prepare the Filling: While the crust is baking, whisk the eggs and granulated sugar in a separate bowl until smooth and fully combined. Add fresh lemon juice, lemon zest, flour, and baking powder, whisking the mixture until smooth and well incorporated.
- Bake with Filling: Pour the lemon filling over the hot crust and return the pan to the oven. Bake for an additional 18 to 20 minutes until the filling is set and the edges are lightly golden.
- Cool and Dust: Remove the lemon bars from the oven and allow them to cool to room temperature. Dust the top with powdered sugar if desired, then cut into squares or bars.
- Optional Chilling: For firmer texture, chill the lemon bars in the refrigerator before serving.
Notes
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Chilling the bars after baking helps them set and makes cutting easier.
- Line the baking pan with parchment paper with overhang for easy removal of bars.
- Store lemon bars in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
