I like lemon bars a lot, but I have always been afraid to make them. I think it’s the whole using an egg to make the custard filling thing. I have always shy-ed away from stuff of that nature (pastry cream, custard etc). But lemon bars requires none of that and are surprisingly easy! I used An Italian in my Kitchen’s recipe and was mind blown at the ease. I am posting here the small batch version of that recipe for my reference as well to share it with all of you.
So make lemon bars! If it comes out ugly, dust some powder sugar. Hows that for a face lift? Can’t do that for all bakes ?.
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