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Lemon bars are a delightful dessert with a blissful combination of tangy sweet filling and crunchy, buttery shortbread. Their flavor and texture is irresistible!
This small-batch version is perfect for an 8-inch square pan—ideal for weeknight baking or a little something special to share. The fresh lemon juice and zest really make these pop, and the soft, custardy filling sets up beautifully over the crisp base.
Enjoy lemon bars dusted with powdered sugar or pair them with fresh berries or a berry sauce for a pop of color.
What You’ll Like About This Dish
Fresh and bright. Zesty lemon flavor balanced with just the right amount of sweetness.
Small batch. Perfect for a household of 2–4 or anyone who doesn’t need a 9×13 pan of sweets.
Buttery crust. The tender shortbread base holds up well and adds richness.
Great make-ahead dessert. These chill beautifully and actually taste better after a few hours.
Ingredient Notes
- Flour: All-purpose flour works for both the crust and filling.
- Butter: Use cold unsalted butter for a tender, flaky shortbread.
- Confectioners’ sugar: Used in the crust for a smooth, melt-away texture.
- Vanilla extract: Adds warmth and depth to the crust.
- Lemons: You’ll need 3 to 4 lemons for zest and juice—use fresh for best flavor.
- Eggs: Help set the filling into a custard-like consistency.
- Granulated sugar: Sweetens the filling and balances the tart citrus.
- Extra flour: Thickens the lemon filling just enough to slice cleanly.
Steps to Make Lemon Bars
- Preheat the oven and prepare an 8-inch square pan with baking spray.
- Process crust ingredients into coarse crumbs, then press into pan.
- Bake the crust for 20 minutes, until the edges are lightly browned.
- While the crust bakes, whisk together the lemon filling.
- Pour filling over hot crust and return to oven for about 20 minutes.
- Cool completely, then cut into squares and dust with confectioners’ sugar.
Tips for Success
- Use a food processor for the crust if possible—it helps ensure even texture.
- Zest your lemons *before* juicing—it’s much easier!
- Don’t overbake the filling—look for a set top with just a slight jiggle.
- Let the bars cool fully before cutting to keep clean edges.
Recipe Variations
- Lime bars. Swap the lemon juice and zest for lime for a tropical twist.
- Add coconut. Stir a handful of sweetened shredded coconut into the crust or sprinkle on top before baking.
- Extra tart. Reduce the sugar in the filling slightly for a bolder citrus punch.
- Berry swirl. Drop small spoonfuls of raspberry or strawberry jam over the lemon layer and swirl gently before baking.
How to Store and Reheat
Refrigerate: Store lemon bars in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze bars between layers of parchment in a sealed container for up to 3 months. Thaw in the fridge before serving.
Reheat: These are best served chilled or at room temperature—no reheating necessary.
Lemon Bars
Ingredients
- Baking spray for the pan
For the Crust
- 1 cup all-purpose flour
- ½ cup confectioners’ sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup cold unsalted butter, cut into cubes
For the Filling
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup lemon juice
- 1 ¼ cups granulated sugar
- ⅓ cup all-purpose flour
- 1 to 2 tbsp confectioners' sugar, for dusting
Recommended Equipment
- 8-inch square baking pan
- 7-cup food processor optional
- Pastry blender/cutter optional
- Mixing bowl
Instructions
Make the Shortbread Crust
- Heat the oven to 350°F and spray an 8-inch square baking pan with baking spray.Baking spray for the pan
- Combine the flour, confectioners' sugar, vanilla, and fine salt in the bowl of a food processor and pulse a few times to mix. Add the cubes of butter and pulse until the dough forms crumbs. The crumbs should be moist enough to hold together when pressed but not too wet or too dry. Alternatively, combine the dry ingredients in a mixing bowl and work the butter in with your fingers or a pastry cutter until the mixture forms crumbs.1 cup all-purpose flour | 1/2 cup cold unsalted butter, cut into cubes | 1/2 cup confectioners’ sugar | 1 tsp vanilla extract | 1/4 tsp fine salt
- Press the crumbs into the prepared baking pan.
- Partially bake the crust for 20 minutes.
Make the Lemon Filling
- Meanwhile, in a mixing bowl, whisk the eggs with the lemon zest, lemon juice, granulated sugar, and 1/3 cup of flour.3 large eggs | 1 tbsp lemon zest | 1/2 cup lemon juice | 1 1/4 cups granulated sugar | 1/3 cup all-purpose flour
- Pour the filling over the hot crust as soon as it comes out of the oven.
- Return the pan to the oven and bake for 20 minutes, until the filling is set.
- Remove the pan from the oven and cool completely on a rack. For cleaner slices, chill the bars for at least 1 hour before cutting.
- To serve, cut the cooled or chilled bars into squares and dust with confectioners’ sugar.1 to 2 tbsp confectioners' sugar, for dusting
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
