Name: Small Batch Lemon Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9 bars
Cuisine: American
Ingredients: 60 grams all-purpose flour; 48 grams almond flour; 21 grams powdered sugar; 0.25 tsp fine sea salt; 56 grams unsalted butter; 0.5 tsp almond extract; 100 grams granulated sugar; 1 lemon; 8 grams cornstarch; 0.25 tsp fine sea salt; 78 grams fresh lemon juice; 2 eggs

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Small Batch Lemon Bars

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving the ends hanging over the sides for easy removal.

In a medium bowl, combine the all-purpose flour, almond flour, powdered sugar, and salt.

Cut the cubes of butter into the flour mixture with your fingers or a pastry cutter until the butter is pea-size. Lastly, mix in the almond extract.

Transfer the dough to the prepared loaf pan and pack it down with the back of a rubber spatula into an even layer.

Dock the dough with the tines of a fork, then bake for 14-16 minutes or until the edges are barely golden and the center no longer looks doughy.

While the crust bakes, make the lemon filling. In a medium bowl, add the sugar and lemon zest. Rub them together with your fingers until the it resembles wet sand and the zest smells aromatic.

Stir in the cornstarch and salt. Then, add in the lemon juice and eggs. Whisk vigorously for 2-3 minutes until the eggs are fully incorporated into the mixture.

Once the crust is done baking, immediately pour the lemon filling over the hot crust.

Reduce the oven temperature to 325 degrees F and bake for 15-16 minutes or until it is completely set in the middle.

Allow the bars to cool completely at room temperature. Then, cover with plastic wrap chill in the fridge for at least one hour or overnight.

Just before serving, dust with powdered sugar and enjoy!

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Tips & Tricks (5)

Cold Butter for the Perfect Crust 🧈
Cut your unsalted butter into small cubes and keep it ice-cold before mixing with the flour and almond flour to create a tender, melt-in-your-mouth shortbread texture that won't become tough or greasy.
Zest Before Juicing Your Lemons 🍋
Always zest your lemons before cutting them in half to juice, as the fruit becomes harder to grip once halved; reserve some zest to fold into the lemon filling for deeper citrus flavor complexity.
Use Cornstarch to Prevent Weeping 🌧️
The cornstarch in the filling absorbs excess moisture and prevents the bars from becoming soggy during the overnight chill, ensuring a perfect consistency between the creamy filling and crispy crust.
Room Temperature Eggs for Smooth Filling 🥚
Remove eggs from the refrigerator 15 minutes before baking so they incorporate evenly into the filling, creating a silky, lump-free texture rather than a curdled appearance.
Dust Powdered Sugar Just Before Serving ✨
Apply the final powdered sugar coating within an hour of serving to prevent it from dissolving into the filling's moisture, keeping that pristine white finish visually appealing.