Lemon bars are such a classic dessert. I love the combination of the buttery shortbread crust and tart, zesty lemon filling. Recently, I discovered how surprisingly easy they are to make! I followed An Italian in my Kitchen’s lemon bar recipe, which was essentially bulletproof. Here, I’m sharing a small batch version of the recipe for my own reference and for all of you to enjoy.
Quick & Easy Lemon Bars
The simplest melt-in-your mouth tangy and sweet lemon bars from scratch. Small batch recipe.
Servings: 4 bars
Ingredients
Shortbread
- 50 g butter room temp
- 15 g powdered sugar
- 65 g all purpose flour
- pinch salt
Lemon filling
- 1 egg
- 90 g sugar
- 1/4 tsp baking powder
- 1/2 medium lemon juice & zest
- pinch salt
Instructions
- Pre-heat oven to 350°F.
- Cream butter and powdered sugar until combined then add flour. Mix until a soft dough form and pat evenly onto the bottom of a baking pan. Bake 18-20 minutes.
- While the shortcrust is baking, make the lemon filling: beat together: egg, sugar, baking powder, lemon juice, lemon zest and salt. Remove the crust and pour over. Return to the oven for 25 minutes.
- Cool for half an hour. Dust powder sugar on top, cut and serve.
Notes
Recipe by An Italian in My Kitchen
