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Small Batch Lemon Bars
Small Batch Lemon Bars
Small Batch Lemon Bars
Small Batch Lemon Bars cover
From the Cook
From the Cook
From the Cook
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Small Batch Lemon Bars

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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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.
2
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In a medium bowl, combine the all-purpose flour, almond flour, powdered sugar, and salt.
3
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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.
4
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Transfer the dough to the prepared loaf pan and pack it down with the back of a rubber spatula into an even layer.
5
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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.
6
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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.
7
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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.
8
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Once the crust is done baking, immediately pour the lemon filling over the hot crust.
9
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Reduce the oven temperature to 325 degrees F and bake for 15-16 minutes or until it is completely set in the middle.
10
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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.
11
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Just before serving, dust with powdered sugar and enjoy!

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Tips & Tricks (5)

  • Cold Butter for Flaky Crust 🧈
    Cut unsalted butter into small cubes and keep it chilled until mixing; this creates steam pockets that result in a melt-in-your-mouth almond shortbread crust rather than a dense base.
  • Fresh Lemon Zest Boost 🍋
    Reserve some lemon zest before juicing and add it directly to the filling mixture for concentrated citrus flavor that powdered sugar alone cannot replicate.
  • Cornstarch Prevents Weeping 💧
    The cornstarch in the filling absorbs excess moisture from the lemon juice; don't skip it or your bars will become soggy even after the overnight chill.
  • Room Temperature Eggs Mix Smoothly 🥚
    Allow eggs to sit at room temperature for 15 minutes before whisking into the filling to ensure a creamy, lump-free custard layer that bakes evenly.
  • Chill Before Cutting Cleanly ✂️
    After baking, refrigerate for at least 4 hours (preferably overnight) and use a hot, wet knife wiped between cuts to achieve clean edges without crumbling.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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