Mini Lemon Bars with Buttery Shortbread Crust
Mini lemon bars with a buttery shortbread crust, designed for clean slices, balanced citrus flavor, and make-ahead desserts.
Equipment
- 9x9-inch baking pan
- Mixing Bowl
Ingredients
Shortbread Crust
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Lemon Filling
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice
- lemon zest from 2 lemons
- 2 tbsp all-purpose flour
Instructions
- Preheat the oven to 350°F and line a baking pan with parchment paper.
- Mix butter and sugar for the crust.
- Add flour and salt and combine into a dough.
- Press dough evenly into the pan.
- Bake the crust until lightly golden.
- Whisk sugar and eggs for the filling.
- Add lemon juice and zest.
- Whisk in flour gently.
- Pour filling over hot crust.
- Bake until filling is just set.
- Cool completely at room temperature.
- Chill before slicing into mini bars.
Notes
Chilling fully before slicing improves structure and clean edges.