Simple Lemon Bars Recipe (Small Batch)

If lemon desserts are your favourite, then right this moment’s 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 extra folks. The selection (and the serving measurement) is yours!

Since this can be a small-batch baking web site, I’ve a recipe for a small batch of lemon bars. It is made in an ordinary 9-inch bread loaf pan, although an 8-inch one will work high quality, too. However over time, this recipe has change into so standard and I’ve obtained so many messages about you eager to scale it up.

So, I am sharing each right this moment: the small batch and the massive batch recipe.

My desire for lemon bars is a barely bitter, contemporary lemon tasting bar with loads of pucker. This recipe incorporates loads of contemporary lemon zest for that intense lemon taste, and loads of juice for the sourness. The additional wealthy, buttery shortbread crust on the underside is the proper counterbalance.

Simply have a look at the ratio of filling to crust, and inform me you did not simply fall in love:

You’ll love this recipe for Lemon Bars

I made a small batch of lemon bars in my customary 9″ bread loaf pan. <–Here is a hyperlink to the precise pan I take advantage of.

The recipe makes use of simply 1 lemon, or nevertheless many lemons it takes to get 3 tablespoons of juice. It is full of lemon zest.

My lemon bar recipe is barely completely different from different lemon bars. As an alternative of the usual shortbread crust, mine has a bit extra sugar, making it style like a sugar cookie. I take advantage of powdered sugar within the crust to provide it a refined sweetness that also lends itself to being a young but crisp crust.

One notice about this lemon bar recipe: the crust combination appears overly powdery the primary time you make it. You may assume ‘this wants water or an egg, or one thing to carry it collectively!’ However fret not, the crust will maintain collectively after the warmth of the oven melts the butter and bakes it.

This lemon bar recipe requires two bakes: first, the crust bakes individually. Whilst you’re ready for the crust to bake, do not skip forward and make the lemon filling, okay? Acidic lemon juice and eggs aren’t the perfect of pals, and it is a small miracle that citrus curd truly exists in our world.

So, let the crust bake by itself; clear the sink, prep for the filling. Solely when the crust is golden brown across the edges and totally prepared to return out of the oven must you start making the lemon filling. 

The lemon filling simply requires some regular however not vigorous whisking. You need to dissolve the flour and baking powder, however when you whisk an excessive amount of, you will make air bubbles within the filling. Nonetheless, tiny air bubbles on prime after baking are okay–we’ll cowl them with powdered sugar anyway, nevertheless it’s finest to attempt to restrict the massive air pockets.

Simple Lemon Bar substances

• Butter. For the shortbread crust, we’d like 12 tablespoons (6 ounces) or unsalted butter. It must be barely cool–do not totally soften it.
• Powdered Sugar. We’ll use powdered sugar within the shortbread crust and sprinkle it on prime when the bars are carried out.
• All-Goal Flour. We want common plain all-purpose flour for the crust and for the filling.
• Granulated Sugar. We’ll use granulated white sugar for the filling solely.
• Lemons. It can in all probability require 2-3 lemons to create 2 teaspoons of contemporary lemon zest and 6 tablespoons of contemporary lemon juice. It is dependent upon the dimensions of your lemons, in fact, nevertheless it’s higher to have an additional lemon than not sufficient zest or juice!
• Eggs. The filling here’s a baked custard that requires two entire eggs and two further egg yolks. Reserve the leftover egg whites for one more use.
• Baking Powder. A small quantity of baking powder helps the filling rise and set.

Substitute for Meyer Lemon juice:

Typically, I take advantage of Meyer lemons to make this lemon bars recipe, however common lemons are utterly scrumptious right here, too! If you wish to approximate the Meyer lemon taste, use 2 tablespoons of lemon juice and 1 tablespoon of freshly squeezed orange juice. The floral notes from the orange mimic the distinctive perfume of the Meyer lemon.

How you can make Lemon Bars

How you can serve Selfmade Lemon Bars:

Lemon bars must be served barely chilled to room temperature, sliced into neat squares and dusted with powdered sugar. The floor of a lemon bar can comprise small bubbles after baking, so powdered sugar makes them prettier.

How you can retailer these Simple Lemon Bars:

Slice up the lemon bars into squares, and place them in an hermetic container. If you might want to stack them, place a bit of parchment paper between the items so that they don’t stick. They hold lined tightly within the fridge for as much as 3 days. Past that, the crust could start to show a bit soggy.

Simple Lemon Bar Recipe notes

One ultimate notice: this recipe makes use of one entire egg plus one egg yolk. Which means that you will have a leftover egg white. Click on right here to take a look at my recipes that use egg whites.

Simple Lemon Bars FAQ

Extra Lemon Recipes to Attempt!

I am a real lemon lover, and have so many lemon desserts on this web site to share with you: Meyer Lemon Scones, Lemon Blueberry Cheesecake, and Lemon Cake for Two are my favourite recipes right here on the positioning.

Additionally, if lemon curd is your jam like it’s mine, then you have to strive my Microwave Lemon Curd recipe!

So, when you’re fortunate sufficient to have Meyer lemons, use them right here for this lemon bars recipe, however both approach, the recipe shall be excellent!

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