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If lemon desserts are your favorite, then todayโs recipe is for you! A small batch of lemon bars in a bread loaf pan to make 4 bars, or a double batch in an 8-inch pan to serve more people. The choice (and the serving size) is yours!
Since this is a small-batch baking site, I have a recipe for a small batch of lemon bars. Itโs made in a standard 9-inch bread loaf pan to make 2 big lemon bars. However, you can double and use an 8-inch square pan for more servings.
So, Iโm sharing both today: the small batch and the large batch recipe.
My preference for lemon bars is a slightly sour, fresh lemon tasting bar with plenty of pucker. This recipe contains plenty of fresh lemon zest for that intense lemon flavor, and plenty of juice for the sourness. The extra rich, buttery shortbread crust on the bottom is the perfect counterbalance.
Just look at the ratio of filling to crust, and tell me you didnโt just fall in love:
You will love this recipe for Lemon Bars
I made a small batch of lemon bars in my standard 9โณ bread loaf pan. <โHereโs a link to the exact pan I use.
The recipe uses just 1 lemon, or however many lemons it takes to get 3 tablespoons of juice. Itโs packed with lemon zest.
My lemon bar recipe is slightly different from other lemon bars. Instead of the standard shortbread crust, mine has a bit more sugar, making it taste like a sugar cookie. I use powdered sugar in the crust to give it a subtle sweetness that still lends itself to being a tender yet crisp crust.
One note about this lemon bar recipe: the crust mixture seems overly powdery the first time you make it. Youโll think โthis needs water or an egg, or something to hold it together!โ But fret not, the crust will hold together after the heat of the oven melts the butter and bakes it.
This lemon bar recipe requires two bakes: first, the crust bakes separately. While youโre waiting for the crust to bake, do not skip ahead and make the lemon filling, ok? Acidic lemon juice and eggs arenโt the best of friends, and itโs a small miracle that citrus curd actually exists in our world.
So, let the crust bake on its own; clean the sink, prep for the filling. Only when the crust is golden brown around the edges and fully ready to come out of the oven should you begin making the lemon filling.ย
The lemon filling just requires some steady but not vigorous whisking. You want to dissolve the flour and baking powder, but if you whisk too much, youโll make air bubbles in the filling. However, tiny air bubbles on top after baking are okayโweโll cover them with powdered sugar anyway, but itโs best to try to limit the big air pockets.
Easy Lemon Bar ingredients
- Butter. For the shortbread crust, we need 12 tablespoons (6 ounces) or unsalted butter. It should be slightly coolโdo not fully soften it.
- Powdered Sugar. Weโll use powdered sugar in the shortbread crust and sprinkle it on top when the bars are done.
- All-Purpose Flour. We need regular plain all-purpose flour for the crust and for the filling.
- Granulated Sugar. We will use granulated white sugar for the filling only.
- Lemons. It will probably require 2-3 lemons to create 2 teaspoons of fresh lemon zest and 6 tablespoons of fresh lemon juice. It depends on the size of your lemons, of course, but itโs better to have an extra lemon than not enough zest or juice!
- Eggs. The filling here is a baked custard that requires two whole eggs and two additional egg yolks. Reserve the leftover egg whites for another use.
- Baking Powder. A small amount of baking powder helps the filling rise and set.
Substitute for Meyer Lemon juice:
Sometimes, I use Meyer lemons to make this lemon bars recipe, but regular lemons are completely delicious here, too! If you want to approximate the Meyer lemon flavor, use 2 tablespoons of lemon juice and 1 tablespoon of freshly squeezed orange juice. The floral notes from the orange mimic the unique fragrance of the Meyer lemon.
How to make Lemon Bars
Preheat the oven to 350ยฐ. The best pan for these bars is a square glass or ceramic pan measuring 8โ x 8โ. If you only have a metal pan, line the pan very well (in both directions) with parchment paper. You do not want the acidic lemon curd to touch the sides of the metal pan. First, make the shortbread crust: In a medium bowl, add all crust ingredients. Use your fingers or a pastry blender to rub the butter into the flour, sugar and salt. You should have a coarse meal.
Press this mixture into the bottom of the loaf pan firmly. Bake for 25 minutes, or until the edges are slightly browned and the top is not wet to the touch. Once you remove the pan from the oven, you may then start making your filling. (Do not make the filling ahead of time and let it sitโeggs and lemon juice arenโt the best of friends).
In a small bowl, beat with a hand-held electric mixer the granulated sugar, lemon juice, lemon zest, whole eggs and egg yolks. Beat this mixture very well until it becomes frothyโabout 1 minute.
Finally, beat in the baking powder and flour until no lumps remain.
Pour this mixture over the crust that has been cooling. Return the pan to the oven for another 20-23 minutes, or until the filling is set.
Immediately remove the bars from the loaf pan and allow to cool before dusting with powdered sugar and cutting into squares.
How to serve Homemade Lemon Bars:
Lemon bars should be served slightly chilled to room temperature, sliced into neat squares and dusted with powdered sugar. The surface of a lemon bar can contain small bubbles after baking, so powdered sugar makes them prettier.
How to store these Easy Lemon Bars:
Slice up the lemon bars into squares, and place them in an airtight container. If you need to stack them, place a piece of parchment paper between the pieces so they donโt stick. They keep covered tightly in the fridge for up to 3 days. Beyond that, the crust may begin to turn a bit soggy.
Easy Lemon Bar Recipe notes
One final note: this recipe uses one whole egg plus one egg yolk. This means that youโll have a leftover egg white. Click here to check out my recipes that use egg whites.
Easy Lemon Bars FAQ
Before removing the pan from the oven, give it a slight nudge on the side. The filling should not be overly jiggly. Curd will continue to set as it cools. You can also press a finger pad gently on the surface of the curdโif no indentation reminds, they are done.
Lemon bars can crack two ways: if you over-beat the eggs when mixing and added too much air to the batter, the air will escape in the heat of the oven. Just mix the eggs in until theyโre fully incorporated, but resist the urge to beat until foamy. Two, lemon bars can crack from drastic temperature changes. Upon removing them from the hot oven, place them near the oven on a cooling rack to gently cool. Never take hot custard and place it in a fridge immediately after cooking.
Remove your lemon bars from the oven before they turn brown on top. Browning means theyโre over-cooked, and the custard mixture can curdle. They will be pale yellow, only very slightly jiggly and will not hold a fingerprint when they are done. For a prettier presentation, they are sprinkled with powdered sugar before being served.
More like this Recipe for Lemon Bars
Iโm a true lemon lover, and have so many lemon desserts on this site to share with you: Meyer Lemon Scones, Lemon Blueberry Cheesecake, and Lemon Cake for Two are my favorite recipes here on the site.
Also, if lemon curd is your jam like it is mine, then youโve got to try my Microwave Lemon Curd recipe!
So, if youโre lucky enough to have Meyer lemons, use them here for this lemon bars recipe, but either way, the recipe will be perfect!
Homemade Lemon Bars (Easy Lemon Bar Recipe)
The best ever lemon bars.
Ingredients
FOR THE SHORTBREAD CRUST:
- 12 tablespoons cold unsalted butter
- 1/2 cup powdered sugar
- 1 1/2 cups flour
- pinch of salt
FOR THE LEMON FILLING:
- 1 cup granulated sugar
- 2 teaspoons packed lemon zest
- 6 tablespoons fresh lemon juice
- 2 large eggs
- 2 large egg yolks, white reserved for another use
- 1/2 teaspoon baking powder
- 2 tablespoons flour
- powdered sugar for sprinkling
Instructions
- Preheat the oven to 350ยฐ. If you only have a metal pan, line the pan very well with parchment paper. You do not want the acidic lemon curd to touch the sides of the metal pan.
- First, make the shortbread crust: In a medium bowl, add all crust ingredients. Use your fingers or a pastry blender to rub the butter into the flour, sugar and salt. You should have a coarse meal. Press this mixture into the bottom of the loaf pan firmly. Bake for 25 minutes, or until the edges are slightly browned and the top is not wet to the touch.
- Once you remove the pan from the oven, you may then start making your filling. (Do not make the filling ahead of time and let it sit---eggs and lemon juice aren't the best of friends). In a small bowl, beat with a hand-held electric mixer the granulated sugar, lemon juice, lemon zest, whole egg and egg yolk. Beat this mixture very well until it becomes frothy--about 1 minute.
- Beat in the baking powder and flour until no lumps remain. Pour this mixture over the crust that has been cooling. Return the pan to the oven for another 20-23 minutes, or until the filling is set.
- Immediately remove the bars from the pan and allow to cool before dusting with powdered sugar and cutting into bars.
Notes
For the small batch version: Use a 9-inch of 8-inch bread loaf pan, lined with parchment. Here are the shortbread measurements for a small batch: 6 tablespoons cold unsalted butter, 1/4 cup powdered sugar, 3/4 cup flour, pinch of salt. Here is the small batch filling recipe: 1/2 cup granulated sugar, 1 teaspoon packed lemon zest, 3 tablespoons fresh lemon juice, 1 large egg, 1 large egg yolk (egg white reserved for another use), 1/4 teaspoon baking powder, 1 tablespoon flour. Follow the recipe instructions as written; the baking time is the same.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 144mgSodium: 78mgCarbohydrates: 60gFiber: 1gSugar: 42gProtein: 6g
H ELP! I am sure I got the key lime cookie recipe from your website. I only printed the instructions portion of the recipe. I ran right out and got the ingredients so my granddaughter and I could bake them together. OH NO! Although I have the instructions, I donโt have the amounts of the ingredients written in the instructions!
I have spent 2 days trying to find this recipe. Sounded so yummy too!
It contained butter, sugar, CAKE FLOUR, white chocolate chips, confect. sugar, and of course lime juice and lime zest eggs and egg yolks. It does not contain brown sugar.
Please help me!
Hi Carolyn,
This isnโt me. I donโt have a recipe that uses cake flour. I have key lime cooler cookies, but they donโt use cake flour or white chocolate chips. Iโm sorry. Try google.
This is a STUPENDOUS recipe!! Made it for my wife for her birthday and itโs perfect. Used a round pie pan since I didnโt have anything better and it turned out just fine but I had to cover it and bake for an extra 15 mins because it wouldnโt set. Likely the change in shape/depth. Thanks!
Thank you so much for including small batch measurements!!!
Greatly appreciated and love your site and recipesโฆ..itโs the first I check for small sweet treats๐๐
My girlfriend and I made this since we had 1 lemon left over from cooking. The center was still liquid after baking for the recommended time, but it was still delicious. Would make again.