Small Batch Lemon Bars

By srumbel

The best lemon bars now baked in a loaf pan! Small Batch Lemon Bars with a melt in your mouth shortbread crust, a thick tart lemon filling, and a dusting of powdered sugar on top
from chocolatemoosey.com

Ingredients

• Crust
• 3/4 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 6 pieces
• Lemon Filling
• 1 whole egg, room temperature
• 1 egg yolk, room temperature
• 1/2 cup granulated sugar
• 1 tablespoon powdered sugar plus more for dusting
• 1 tablespoon all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice (from 1-2 lemons)

Details

Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350F. Lightly grease a 9x5 loaf pan then line with parchment paper.

In the bowl of a large food processor, add the flour, sugar, and salt. Add the cold butter and pulse until butter is finely cut into the flour, looking dry and powdery. Resist adding any liquid.

Transfer the mixture to the loaf pan and pat evenly into the bottom. Bake for 20-25 minutes or until golden brown on the edges.

Meanwhile, make the filling: In a large bowl, whisk together the egg, egg yolk, and both sugars until sugar dissolves and mixture looks pale yellow. Try not to whisk too much air into it. Whisk in the flour and baking powder then the lemon zest and juice.

Once the crust has finished baking, turn the temperature down to 325F. Immediately pour the filling over the hot crust and put back in the oven. Bake for 20-25 minutes or until set and golden brown (it may slightly wiggle but top should be solid when touched).

Cool in the pan for 30 minutes then carefully remove and transfer to a wire rack. Cool until room temperature.

Dust with powdered sugar then refrigerate for at least 2 hours. Cut into squares.

Yields 8 squares