• small batch lemon bars

Small Batch Lemon Bars

Now that Spring is here I wanted to make a treat that had a pop of color.  Lemon was my first thought.  My childhood memory of a lemon treat is my mom’s lemon meringue pie.   She made her classic Apple, Pecan and Lemon Meringue for every holiday dinner and my dad enjoyed them all.  Coincidentally, I was traveling to visit my dad, and although he would have LOVED to see lemon meringue pie come through the door, it wasn’t a travel-friendly dessert, so I had to strategize.  Lemon bars were the answer.  He could enjoy a burst of lemon flavor in a convenient bar that he can have over the course of a few days.

This recipe is small batch, 8 large bars, or they could be cut smaller to create 16 so the decision is yours.  Preparing the bars is a two part process, first the shortbread crust is mixed, pressed on the baking sheet and baked.  Once cooled, I placed mine in the freezer to speed up the process.  Second, the filling is poured over the shortbread crust and it is baked a second time.  The filling is full of lemon flavor from both the zest and lemon juice.  This recipe was the first time my kitchen helper and I used lemon zest and he was so intrigued by this new ingredient that he instantly had to smell it, as seen in the photo.  I was so happy that I had my camera in my hand to capture this “first” in the kitchen.  Once the bars are cooled they are ready to be dusted with powdered sugar and cut.

My son and I were happy to present our latest baking creation to my dad and he really appreciated this homemade treat.  Maybe next time the Lemon Meringue pie will be carried through the doors, we’ll see.

Recipe adapted from : Something Swanky

Small Batch Lemon Bars
Small Batch Lemon Bars
Small Batch Lemon Bars

Small Batch Lemon Bars

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • CRUST:
  • 1 Stick- Unsalted Butter, Softened
  • 1/4 Cup - Granulated Sugar
  • 1 Cup - Flour
  • Pinch of Salt
  • FILLING:
  • 3 Large Eggs
  • 1.5 Cups - Granulated Sugar
  • 1 Tablespoon - Grated Lemon Zest
  • 1/2 Cup - Lemon Juice
  • 1/2 Cup - Flour
  • Powdered Sugar for dusting

Method

  1. Preheat oven to 350°F. Line a 9x13 pan with parchment and lightly spray with non-stick cooking spray
  2. Cream together the butter and sugar. Add the flour and salt until the dough forms
  3. Pour the dough onto the baking sheet and press for an even layer
  4. Bake crust for 15-20 or until lightly golden brown. Chill (I use the freezer to speed up the process)
  5. FILLING- In a medium bowl whisk the eggs, granulated sugar, lemon zest, lemon juice and flour
  6. FILLING- In a medium bowl whisk the eggs, granulated sugar, lemon zest, lemon juice and flour
  7. Pour the filling onto the cooled crust. Bake for 30-35 minutes until the filling is set. Let cool at room temperature
  8. Dust with powdered sugar and serve!

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