Small Batch Lemon Bars
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Four lemon bars with a buttery shortbread crust and a tangy lemon filling, baked in a 5-inch dish.
Ingredients
Crust
- 2½ tbsp salted butter softened
- 2 tbsp sugar
- ¼ cup all-purpose flour
- 1 tbsp cornstarch
- ⅛ tsp salt
Filling
- 1 large egg
- ½ cup sugar
- 1½ tbsp all-purpose flour
- 1½ tbsp lemon juice
- Powdered sugar optional
Equipment
- hand mixer
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and grease a 5-inch square baking dish.
- With a mixer, beat the butter and 2 tablespoons of sugar until smooth. Add the ¼ cup of flour, cornstarch, and salt and mix into a soft dough.
- Press the dough evenly into the dish. Bake for 15 to 18 minutes, just until the edges turn light golden. Leave the oven on.
- While the crust bakes, whisk the egg, ½ cup of sugar, 1½ tablespoons of flour, and lemon juice until smooth.
- Pour the filling over the hot crust. Bake for 15 to 17 minutes more, until the edges are light brown and the center still jiggles a little.
- Let it cool completely in the pan on a rack, about 1 hour. Cut into 4 bars and dust with powdered sugar if you like.
Nutrition
Serving: 76g | Calories: 257kcal | Carbohydrates: 42g | Protein: 3.3g | Fat: 8.9g | Saturated Fat: 5.1g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 155mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 313IU | Vitamin C: 2.2mg | Calcium: 14mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 bars. Brands and portions vary, so use it only as an approximation.