Small Batch Lemon Bars
These luscious lemon bars are baked in 9x9 inch pan so you have the perfect amount to enjoy and share! With a buttery shortbread crust and lemon filling, they literally melt in your mouth in a perfectly sweet and citrusy bite!
Ingredients
Crust Ingredients
- ½ cup (1 stick) salted butter softened
- ½ cup powdered sugar
- 1 cup all-purpose flour
Lemon Filling Ingredients
- 3 eggs
- 1 ½ cups sugar
- lemon zest from two fresh lemons
- ½ cup fresh lemon juice
- ½ cup all-purpose flour
- ¼ teaspoon vanilla optional
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350° F. Line a 9x9 inch square pan parchment paper (recommended) or spray with cooking spray. In a medium mixing bowl, mix the butter, flour, and powdered sugar until well-combined using a pastry blender. Mix until there are coarse crumbs but not a cohesive dough.
- Press the base evenly into the pan. Bake the crust for about 15 minutes. Let cool slightly.
- While the crust is baking, whisk the eggs and sugar in a medium mixing bowl until smooth. Add the lemon juice, lemon zest, flour, and vanilla and continue whisking until smooth.
- After the crust has cooled 5 minutes (it will still be fairly hot), pour the filling over the crust and return to the oven. Bake for about 23-25 minutes, or until the filling is set.
- Let cool completely before cutting into bars. Store in the refrigerator.
- Right before serving, dust with powdered sugar. Serve with fresh raspberries and whipped cream, if desired.
Notes
Bake times will vary depending on if a glass or metal pan is used. Bake times generally are on the longer end of the range when using a glass pan.