Small Batch Lemon Bars
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.
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
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.