What’s the best pan for this smaller portion of lemon bars?

A 6x6 inch square pan works great for this recipe. You can also try an 8x4 loaf pan or a 6-inch round cake pan and cut the bars into shapes that fit.

Is it possible to make more by doubling the recipe?

Yep! Just double all the ingredients and bake it in an 8x8 inch square pan. Keep in mind, the crust and filling may need an extra 2-3 minutes to bake through.

Why did my lemon filling crack?

Cracks come from baking too hot or going a little over the suggested time. Check your oven's temperature accuracy and start checking on the bars a little early.

Can I swap regular lemons for Meyer lemons?

Sure thing! Meyer lemons will lend a sweeter, softer tang. If you'd like, cut the sugar by a tablespoon to let their natural sweetness shine.

How do I know when to take them out of the oven?

Look for the filling to firm up with no wobbliness left in the center. The edges may puff up a bit, and the surface should feel dry and smooth when lightly touched.

Can I make this work for a gluten-free diet?

Definitely! Swap out the flour for a 1:1 gluten-free all-purpose blend. The texture might be a little different, but it'll still taste great!

Irresistible Lemon Bars

Category: Sweet Treats for Every Craving

Golden-bake a shortbread base, pour over your lemon filling, cook once more till firm, let cool, sprinkle powdered sugar, and dig in!

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By Ana

Updated on Fri, 13 Jun 2025 15:30:50 GMT

Tangy Lemon Bars for Small Batches | homebitesbyana.com

Recipe FAQs

→ What’s the best pan for this smaller portion of lemon bars?: A 6x6 inch square pan works great for this recipe. You can also try an 8x4 loaf pan or a 6-inch round cake pan and cut the bars into shapes that fit.
→ Is it possible to make more by doubling the recipe?: Yep! Just double all the ingredients and bake it in an 8x8 inch square pan. Keep in mind, the crust and filling may need an extra 2-3 minutes to bake through.
→ Why did my lemon filling crack?: Cracks come from baking too hot or going a little over the suggested time. Check your oven's temperature accuracy and start checking on the bars a little early.
→ Can I swap regular lemons for Meyer lemons?: Sure thing! Meyer lemons will lend a sweeter, softer tang. If you'd like, cut the sugar by a tablespoon to let their natural sweetness shine.
→ How do I know when to take them out of the oven?: Look for the filling to firm up with no wobbliness left in the center. The edges may puff up a bit, and the surface should feel dry and smooth when lightly touched.
→ Can I make this work for a gluten-free diet?: Definitely! Swap out the flour for a 1:1 gluten-free all-purpose blend. The texture might be a little different, but it'll still taste great!

Zesty citrus squares

Tangy lemon topping layered over a buttery base, perfectly sized for a small group or cozy occasion.

Prep Time

15 min

Cooking Time

40 min

Total Time

55 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 9 Servings (9 small bars)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 ⅛ tsp salt

02 ¼ cup unsalted butter, cold and cut into cubes

03 ¼ cup powdered sugar

04 ½ cup all-purpose flour

→ Filling

05 ⅛ tsp salt

06 ½ tbsp all-purpose flour

07 ½ tbsp lemon zest

08 1½ tbsp lemon juice

09 1 large egg

10 ⅓ cup granulated sugar

→ For serving

11 Extra powdered sugar to sprinkle on top

Steps

Step 01

Set your oven to 325°F (165°C). Line a small square pan (around 6x6 inches) with parchment paper, leaving some over the edges to make it easier to pull out later.

Step 02

Combine the flour, powdered sugar, and salt in a mixing bowl. Add in the cold butter cubes and break them up using a fork or pastry blender until the texture is crumbly. Firmly press this mixture evenly into the bottom of the lined pan.

Step 03

Put the crust in the oven and bake it for 18-20 minutes, or until you see the edges turn a soft golden color.

Step 04

While the base is cooking, grab a bowl and whisk together the sugar, egg, lemon juice, lemon zest, flour, and salt. Keep stirring until it’s smooth.

Step 05

Once the bottom layer is out of the oven (don’t let it cool), pour the lemon filling over the hot crust. Immediately return the pan to the oven and bake for another 18-20 minutes, until it’s firm and no longer wobbly in the middle.

Step 06

Cool the pan completely on a rack. Use the edges of the parchment to lift everything out. Dust the top with extra powdered sugar, then slice into squares.

Notes

Freshly squeezed lemons will give a much brighter taste than bottled juice.
Keep these stored in an airtight container in the fridge—good for up to four days.
These freeze beautifully! Just thaw them overnight in the fridge when you're ready to enjoy.