If you’ve ever had a sudden craving for something sweet, tart, and perfectly buttery, these Small Batch Lemon Bars are absolutely your answer. This recipe delivers all the bright, zesty flavor you crave in a classic lemon bar but in a perfectly scaled-down version. It’s just the right size for a cozy treat with a few friends, or to enjoy all week long (they’re dangerously tempting!). With a melt-in-your-mouth shortbread crust and a vibrant, sunny lemon filling, these bars are pure sunshine on a plate. Even better, they come together with just a handful of pantry staples and a splash of fresh lemon juice.

Small Batch Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of Small Batch Lemon Bars is how simple, high-quality ingredients can transform into something truly delightful. Each component plays a role in creating that irresistible balance of sweet, tart, and buttery flavors. Here’s everything you’ll need—and why it matters!

All-purpose flour (for the crust and filling): This is the structural backbone for the crust and helps set the lemon layer just right.
Powdered sugar: Lends a delicate sweetness to the base and keeps it tender and not overly crispy.
Unsalted butter (softened): Gives the crust its rich, melt-in-your-mouth texture—soft butter incorporates beautifully.
Large egg: Acts as the binding magic in the lemon filling, making it creamy and set just right.
Granulated sugar: Sweetens the filling while still letting the brightness of the lemons shine through.
Fresh lemon juice: Essential for that signature tang and sparkle—fresh-squeezed makes all the difference!
Lemon zest: Packs a ton of aromatic citrus flavor, giving the bars their irresistible “lemony” oomph.
Powdered sugar (for dusting): The finishing touch that adds a touch of sweetness and a gorgeous presentation.

How to Make Small Batch Lemon Bars

Step 1: Prepare Your Pan

First things first—set yourself up for success by lining your 6×6-inch or 5×7-inch baking pan with parchment paper, letting a bit hang over the sides. This will make lifting out your Small Batch Lemon Bars a breeze after baking, and helps ensure clean, easy slicing!

Step 2: Make the Shortbread Crust

Mix your flour and powdered sugar in a small bowl, then cut in the softened butter. You can use a fork, pastry cutter, or even clean hands. Blend everything until a crumbly dough forms. Press this mixture firmly and evenly into the prepared pan—you want a nice, even surface for your lemon filling to sit atop.

Step 3: Bake the Crust

Slide the pan into a preheated 350°F oven for 15 to 17 minutes. You’re looking for a lightly golden color (not too brown!). This gives your bars a sturdy, buttery base that won’t get soggy under the filling.

Step 4: Mix the Lemon Filling

While the crust bakes, whisk together the egg, granulated sugar, fresh lemon juice, lemon zest, and a bit of flour in a separate bowl. Keep whisking until everything is smooth and well-blended—the flour helps set the filling just right for that classic lemon bar texture.

Step 5: Bake the Bars

Once your crust is hot and ready, immediately pour the lemon mixture on top. Return everything to the oven for another 15 to 18 minutes. You’ll know it’s done when the center of the bars is just set and no longer jiggles when you give the pan a gentle shake.

Step 6: Cool, Chill, and Dust

Let your Small Batch Lemon Bars cool completely in the pan. Then, pop them in the fridge for at least an hour—this chilling step intensifies the flavors and makes them easier to cut. Right before serving, dust with powdered sugar for that iconic snowy finish.

How to Serve Small Batch Lemon Bars

Garnishes

Keep it classic with a simple dusting of powdered sugar, or go a little fancy with extra lemon zest, a few fresh berries, or even tiny sprigs of mint snuggled onto each bar. These small touches add beautiful color and a little wow-factor to every bite.

Side Dishes

Pair your Small Batch Lemon Bars with a dollop of softly whipped cream, some vanilla ice cream, or a handful of fresh mixed berries for maximum refreshment. They’re also perfect beside a hot cup of coffee or iced tea—so good, you’ll wonder why you ever went without!

Creative Ways to Present

For a dazzling presentation, arrange your sliced lemon bars on a pretty tray with edible flowers, or stack them up in alternating directions for a playful twist. If you’re serving at a party, tuck each bar into a cupcake liner for an easy, grab-and-go treat. Personal, pretty, and practical!

Make Ahead and Storage

Storing Leftovers

Your Small Batch Lemon Bars will keep beautifully in an airtight container in the fridge for up to three days. Just be sure to separate layers with a bit of parchment, so they don’t stick together—and remember to wait on the powdered sugar dusting until just before serving for the prettiest look!

Freezing

Craving lemon bars on hand at all times? Freeze them! Simply let your bars cool and chill fully, then wrap tightly in plastic wrap and pop into a freezer bag. They’ll keep their flavor and texture for up to two months. Thaw overnight in the fridge and dust with fresh powdered sugar before enjoying.

Reheating

Good news: Small Batch Lemon Bars are usually best served chilled or at room temperature. But if you love them a bit warm, let them sit out a few minutes or zap briefly (about 10–15 seconds) in the microwave. Just avoid microwaving too long or they’ll lose that perfect fudgy-lemony texture.

FAQs

Can I double this recipe for a bigger batch?

Absolutely! If you’re feeding a crowd or just can’t get enough, double all the ingredients and bake in an 8×8-inch pan. The same simple method works like a charm, just keep an eye on baking time as it may be a bit longer.

Is bottled lemon juice okay to use instead of fresh?

While bottled juice will work in a pinch, nothing compares to the brightness and fragrance of fresh-squeezed lemon juice. It takes these Small Batch Lemon Bars from good to great—and is definitely worth those few extra minutes!

My filling is runny—what went wrong?

This often happens if the bars are underbaked, or if they haven’t cooled and chilled long enough. Make sure the center is just set before removing from the oven, and be patient with the chilling step—it makes all the difference in texture.

Can I make these gluten-free?

Yes! Swap both the crust and filling flour for your favorite gluten-free all-purpose blend (make sure it contains xanthan gum, if possible). The bars will still bake up tender, tangy, and delightful.

What’s the best way to get clean, neat slices?

Chill the bars thoroughly, then use the parchment overhang to lift them out of the pan. Wipe your knife between cuts, and dust with powdered sugar just before serving. This ensures each piece looks bakery-worthy, every time.

Final Thoughts

There’s truly something magical about the cheerful flavor and effortless charm of Small Batch Lemon Bars. These are the kind of treats you’ll whip up on a whim, share with someone special, and want to make again as soon as they’re gone. Don’t wait to try them—your tastebuds (and your kitchen) will thank you!

Small Batch Lemon Bars Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 43 minutes (plus chilling)
Yield: 4–6 bars 1x
Diet: Vegetarian

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Description

These Small Batch Lemon Bars are the perfect treat for citrus lovers. A buttery crust topped with a tangy lemon filling, dusted with powdered sugar – it’s a delightful dessert that’s easy to make.

Ingredients

Scale

For the crust:

1/2 cup all-purpose flour
2 tablespoons powdered sugar
1/4 cup unsalted butter (softened)

For the filling:

1 large egg
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon all-purpose flour
Powdered sugar (for dusting)

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F and line a 6×6-inch or 5×7-inch baking pan with parchment paper, leaving some overhang.
Make the crust: In a small bowl, mix the flour and powdered sugar. Cut in the softened butter until a crumbly dough forms. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust: Bake for 15–17 minutes, or until lightly golden.
Prepare the filling: While the crust is baking, whisk the egg, granulated sugar, lemon juice, lemon zest, and flour in a separate bowl until smooth.
Add the filling: Pour the lemon filling over the hot crust and return to the oven. Bake for 15–18 minutes, or until the center is set and no longer jiggles.
Cool and chill: Let cool completely in the pan, then chill in the refrigerator for at least 1 hour.
Finish and serve: Dust with powdered sugar before slicing into bars.