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)
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.
Notes
- For a more intense lemon flavor, add an extra 1/2 teaspoon of lemon zest.
- Store leftovers in the fridge for up to 3 days.
- This recipe can be doubled and baked in an 8×8-inch pan.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 13g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
