Small batch Lemon Bars

A small batch of Lemon Bars recipe baked using a 6x6 square glass dish makes 9 small lemon bars — a perfect dessert for two sweet-toothed souls for two days. 😍 Trust me, you'll love these bright sunshine bars and they are so easy to make!

The first lemon dessert I ever made was Lemon Curd which we ate off the jar and used some to make a lemony Tiramisu. I haven't shared those recipes here because it is been more than a couple of years since I made them. I didn't want that to happen to these Lemon Bars, therefore sharing them here as my first pure lemon-based dessert on the blog. 😊

Jump to:

• 📋Why you'll love this recipe?
• 🍋Ingredient Notes
• 📋Steps to make small batch lemon bars
• 💡Best Lemon Bars
• ☝️Frequently Asked Questions
• History of Lemon Bars
• ❄️Storage
• 📖 Recipe Card
• 💬 Comments

📋Why you'll love this recipe?

These Lemon Bars are sweet and tart with luscious lemon filling on a buttery shortbread crust. Not to forget, the dusting of powdered sugar makes these lemon bars deliciously dreamy! You only need a few simple ingredients to make a small batch of lemon bars recipe from scratch.

This small batch of lemon bars happened because F ordered a lot of lemons when I asked him for just a couple for baking a Persian Love Cake for my birthday. The lemons were so fresh and juicy that I forgave him and immediately made a mental note to make lemon curd again. But destiny always takes its course! Lemon bars are here to stay. 😄

🍋Ingredient Notes

Most of the lemon bar recipes out there are almost the same except for the amount of sugar. But what surprised me was that the lemon bars recipe in my Betty Crocker book — uses sweetened condensed milk and only egg yolks! 😲I was sceptical to try it and so adapted the most trusted baker's recipe to make a small batch of lemon bars recipe in my 6x6 glass dish. 

• Butter: You may use salted or unsalted but make sure to melt the butter and adjust the salt if using salted butter. 
• Sugar: I have used regular granulated sugar in both the crust and the filling. You may use powdered sugar for the crust. Do not reduce the sugar in the filling because it helps in setting the curd. 
• Vanilla extract: I would suggest adding a good amount to tone down the eggy flavour and let the lemon flavour shine. 
• All-purpose flour: Gives structure to both crust and filling. This flour is plain flour or maida. 
• Eggs: You have to use them for the lemon curd filling. 
• Lemon juice: All the lemon bar recipes swear on using freshly squeezed so please listen to them and use freshly squeezed! I would have added a dash of lemon zest but thought otherwise. If you plan to use lemon zest, then remove the zest before you cut the lemons.  
• Icing sugar: for the finishing touch! 
• Salt: a pinch in the crust mix does its job.

📋Steps to make small batch lemon bars

To make a small batch of lemon bars, you need simple everyday ingredients and a lot of cooling time. You don't need any fancy equipment to make this easy lemon bars recipe. 

1. Prepare the pan and oven: I used a glass dish. You can use ceramic dishes too. It is better to use a glass dish to bake lemon bars. Line the pan with excess baking paper so you can lift it off once baked. 
2. Prepare the crust: shortbread crust
3. Bake the crust
4. Prepare the lemon filling using freshly squeezed lemon juice. 
5. Bake the lemon-filled crust
6. Cool, chill and slice to serve

Remember my apple pie? I had no patience to let the pie cool for 3 hours so ended up with runny filling. Lesson learnt! This time I made sure I cooled the baked lemon bars and also chilled them for several hours before I could dust icing sugar and slice them into squares. Yes, you need to factor in the cooling and chilling time if you want to be able to cut neat lemon bars.

I wish I had a video to show you how F was hovering around waiting for me to finish the photoshoot... I calmed him by giving him the corner piece 😂 Later we sat and relished a few lemon squares reminiscing about the lemon tart we had at Makkah. 

💡Best Lemon Bars

An easy homemade small-batch Lemon Bar should boast the perfect ratio of crust to lemon filling. This recipe as you can see in the pictures nails it (I think!). The crust has just the right amount of sweetness to offset the tart lemon filling.

☝️Frequently Asked Questions

Why do my lemon bars taste eggy?

I am sure the culprit is not using vanilla extract or using a metal baking pan. Try adding lemon zest and vanilla extract to camouflage the eggy flavour and use a glass dish to prevent any metallic reaction. 

Can you leave lemon bars out overnight? 

It is not a good idea to leave the lemon bars on the counter overnight. You have to keep them covered in the refrigerator.

Should lemon bars be served cold?

Lemon bars can be served cold or at room temperature but it is better not to have them sit outside for more than 2 to 3 hours. 

History of Lemon Bars

I was curious to know the history of Lemon bars because why not? Mrs Mickelson’s recipe submission to the August 27, 1962 edition of the Chicago Daily Tribune for its “Today’s $5 Favorite Recipe” column serves as the first known printed recipe of Lemon bars.

❄️Storage

Store any leftover lemon bars in an airtight container in the refrigerator. You may also freeze them in an airtight container for extended storage of up to 3 months.

📖 Recipe Card

I adapted Stephanie Jaworski of Joy of Baking's lemon bars recipe that she made in a 9x13 baking pan and used Sally's technique of poking the baked crust.