• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
Γ—
Home Β» Recipes Β» Bars and Candies

Small batch Lemon Bars

Modified: Jul 15, 2024 Β· Published: May 6, 2021 by Famidha Ashraf Β· This post may contain affiliate links Β· 1 Comment

Jump to Recipe

A small batch of Lemon Bars recipe baked using a 6x6 square glass dish makes 9 small lemon bars β€” 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!

stack of lemon bars

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:
  • πŸ“‹Why you'll love this recipe?
  • πŸ‹Ingredient Notes
  • πŸ“‹Steps to make small batch lemon bars
  • πŸ’‘Best Lemon Bars
  • ☝️Frequently Asked Questions
  • History of Lemon Bars
  • ❄️Storage
  • πŸ“– Recipe Card
  • πŸ’¬ Comments

πŸ“‹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!Β 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 bakingΒ a Persian Love CakeΒ 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. πŸ˜„

small batch lemon bars stacked

πŸ‹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 β€” 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.Β 

  • 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.
lemon bar

πŸ“‹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.

stacked small batch 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 πŸ˜‚ Later we sat and relished a few lemon squaresΒ reminiscing about the lemon tart we had at Makkah.Β 

πŸ’‘Best Lemon Bars

An easy homemade small-batch Lemon Bar should boast the perfectΒ 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.Β 

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 β€œToday’s $5 Favorite Recipe” column serves as the first known printed recipe of Lemon bars.

lemon bars stacked

❄️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.

πŸ“– Recipe Card

small batch lemon bars stacked

Small batch Lemon Bars

A small batch of Lemon Bars with shortbread crust baked using a 6x6 square glass pan is a perfect dessert for two sweet-toothed souls for two days.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Chilling Time: 3 hours hours
Total Time: 3 hours hours 45 minutes minutes
Servings: 9 bars
Calories: 210.18kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

For the crust

  • β…“ cup unsalted butter, melted
  • 3 tablespoons white sugar
  • Β½ teaspoon vanilla extract
  • a pinch of salt
  • ΒΎ cup all-purpose flour, maida

For the lemon filling

  • ΒΎ cup white sugar
  • 2 tablespoons all-purpose flour, maida
  • 2 large eggs, room temperature
  • β…“ cup lemon juice

For dusting

  • icing sugar

Instructions

Prepare the pan and oven

  • Preheat the oven to 160Β°C. Line the bottom and sides of a 6Γ—6 glass pan with long baking paper making sure to leave excess on the sides so that you can lift the baked bars out of the pan easily.

Prepare the crust

  • Mix together the melted butter, sugar, vanilla extract, and salt in a bowl using a spatula. Add the flour and stir to combine and form a thick wet dough.
    β…“ cup unsalted butter
    3 tablespoons white sugar
    Β½ teaspoon vanilla extract
    a pinch of salt
    ΒΎ cup all-purpose flour
  • Press the dough firmly into the base of the prepared pan making sure the layer of crust is even.

Bake the crust

  • Bake the crust for 15-20 minutes or until the edges are lightly browned. Remove from the oven and use a fork to poke holes halfway deep (not all the way through) all over the warm crust. Keep this aside.

Prepare the lemon curd filling

  • Sift together the sugar and flour in a large bowl. Add the eggs and lemon juice and whisk until combined. Pour the filling over the warm crust and make sure it covers the entire crust evenly.
    ΒΎ cup white sugar
    2 tablespoons all-purpose flour
    2 large eggs
    β…“ cup lemon juice

Bake the lemon-filled crust

  • Bake for 15-20 minutes or until the centre is set and no longer jiggles. Remove the pan from the oven and let it cool completely at room temperature. Once cooled, place it in the refrigerator until chilled for about 2 to 3 hours or overnight.

Cool and slice to serve

  • Once chilled, lift the baking paper out of the pan using the extra hangs on the sides. Dust with icing sugar and then use a knife to cut into neat squares. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 3 days.
    icing sugar

Notes

  • Measured using a measuring set where 1 cup = 250ml.
  • Measured dry items using the fluff, scoop and sweep method.Β 

Nutrition Info

Calories: 210.18kcal | Carbohydrates: 32.53g | Protein: 2.71g | Fat: 8.05g
Course: Dessert
Cuisine: American
Tried this recipe?Please consider Leaving a Review!

I adaptedΒ Stephanie Jaworski of Joy of Baking's lemon bars recipeΒ that she made in a 9x13 baking pan and usedΒ Sally'sΒ technique of poking the baked crust.

More Bars and Candies

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles
7 shares

Reader Interactions

Comments

  1. Unknown says

    May 07, 2021 at 1:03 am

    5 stars
    Lovely post, Fami! The squares look delicious and great to know they aren't eggy. Thanks for all the pointers on how to lose the eggy flavour and how to cut an store them. It seems like the perfect recipe for a lovely summer afternoon tea.πŸ˜ƒ

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad

  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad

  • chickpea sundal recipe
    Chickpea Sundal

  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • rocky road bars in a plate
    Rocky Road | Chocolate & Marshmallow Squares

  • ariyunda recipe
    Ariyunda | Sweet Rice and Coconut Balls

  • fresh cherry pie
    Fresh Cherry Pie that I baked for our 8th Anniversary

  • slices of basbousa namoura in a white plate.
    Namoura or Basbousa | Middle Eastern Semolina Cake

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright Β© 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.