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Small Batch Lemon Bars

Course Dessert
Cuisine American
Keyword easy lemon bars, lemon bars for two, mini lemon bars, small batch dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings 4 bars
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

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.