Calling all lemon lovers! These lemon bars have a crisp graham cracker shortbread base and a thick layer of lemon custard on top. If you’re looking for an easy and delicious summer dessert, look no further! Sweet, tart, crispy, and gooey— the perfect dessert all in one. See below for Frequently Asked Questions and Step by Step photos!
Frequently Asked Questions
Q: I don’t have any graham crackers, can I use flour instead?
A: Of course! The flour and graham crackers are interchangeable in the crust— I just think the addition of the graham cracker gives the crust more depth of flavor.
Q: I don’t have a mini loaf pan. Can I use something else?
A: Sure! You can divide the crust and custard between three 6 oz ramekins— just plan to eat it from the ramekin. I had a hard time getting them out once it they were baked.
Q: Does it have to be freshly squeezed lemon juice?
A: Yes! Freshly squeezed juice has so much more flavor and freshness. It does make a difference!
Let’s Talk Ingredients
Lemon Juice: Freshly squeezed is very important! Don’t skip it!
Butter: In this recipe, I’m using salted butter.
Eggs: I use large eggs in all my cooking/baking.
Flour: I’m using unbleached all purpose flour.
Sugar: I’m using white granulated sugar.
Vanilla Extract: I’m using a high quality Madagascar bourbon vanilla.
Frequently Asked Questions
Q: I don’t have any graham crackers, can I use flour instead?
A: Of course! The flour and graham crackers are interchangeable in the crust— I just think the addition of the graham cracker gives the crust more depth of flavor.
Q: I don’t have a mini loaf pan. Can I use something else?
A: Sure! You can divide the crust and custard between three 6 oz ramekins— just plan to eat it from the ramekin. I had a hard time getting them out once it they were baked.
Q: Does it have to be freshly squeezed lemon juice?
A: Yes! Freshly squeezed juice has so much more flavor and freshness. It does make a difference!
How to Make Lemon Bars
Step One: Preheat Your Oven
Preheat your oven to 350F. Spray a mini loaf pan with baking spray and line it with parchment paper.
step two: make the crust
Combine the graham crackers, flour, butter, and salt in a small bowl. Press the crust into the bottom of the pan and bake for 12 minutes. The crust should look golden brown after baking.
Step three: Make the filling
Combine the remaining ingredients in a small bowl. Whisk to combine. Pour the custard over the crust– make sure the parchment paper is pressed against the sides (it is not in this picture).
Step four: Bake and cool
When the bars have cooled to room temperature, dust them with powdered sugar, slice, and serve!
The Recipe
Small Batch Lemon Bars
Ingredients
For the Crust
- 1/4 cup butter melted
- 1/2 cup all purpose flour
- 1/4 cup graham cracker crumbs about 1 + 1/4 graham crackers
- Pinch of salt
For the Lemon Custard
- 1/2 cup granulated sugar
- 1.5 tbsp all purpose flour
- 1 egg + 1 egg yolk
- 1/4 cup freshly squeezed lemon juice 1 large or 2 small lemons
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a mini loaf pan (3"x5")with cooking spray and line it with parchment paper.
- In a small bowl, combine the butter, graham cracker, flour, and salt. Stir to combine. Press the mixture into the bottom of the loaf pan and pack it tightly. Bake for 12 minutes. Set the crust aside to cool slightly while you make the custard.
- Whisk the eggs and sugar in a small bowl until combined. Add the remaining ingredients (minus the powdered sugar) and whisk until combined. Pour over the crust and bake for 25 minutes.
- Remove the lemon bars from the oven and allow them to cool completely in the pan. When the bars are completely cool, dust with powdered sugar and serve.
- (optional) Place in the fridge for 30 minutes before serving— it will help set the thick custard layer so it won’t be be as gooey.
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