Small Batch Lemon Bars with an Almond Shortbread Crust

These small batch lemon bars with an almond shortbread crust are super simple to make and super addicting to eat. The lemon filling is perfectly tart & sweet, and the shortbread crust just melts in your mouth. Plus, the almond flavor in the crust complements the lemon filling so beautifully! This recipe is so simple, but still packed with bright spring flavors! I really hope you try this recipe and love it as much as my family does!

Ingredients you'll need to make these lemon bars:

• All-Purpose Flour: You'll need about ½ cup!
• Almond Flour: This will make the shortbread extra tender and give it that melt-in-you-mouth quality.
• Powdered Sugar: If you don't have powdered sugar on hand, you can make your own by grinding up granulated sugar in a blender. It will not be as fine as store-bought powdered sugar, but it's pretty close!
• Unsalted Butter: You'll need cold butter for this recipe, so no need to wait around waiting for it to come to room temp!
• Almond Extract: This is what makes this recipe stand out from the rest! But remember: a little goes a loooong way!
• Fresh Lemons: You'll need about ⅓ cup of lemon juice and the zest of one lemon. I find that the best way to measure lemon juice is to squeeze the lemons over a measuring cup with a sieve resting on top to catch the seeds. 
• Granulated Sugar: About ½ cup of sugar is going to give these lemon bars the perfect of balance of sweetness and tartness. 
• Cornstarch: One tablespoon of cornstarch is going to help thicken up the filling as it bakes. 
• Eggs: You'll need two eggs at room temperature.

Some notes on how to make this small batch spring recipe:

A few tips on how to make these lemon bars:

• Line the loaf with parchment paper with the paper sticking up the sides to create a sling so the bars can be pulled out easily.
• Use the back of a spoon to flatten out the shortbread dough in the pan to make sure it's evenly packed in. Then, dock the dough with the tines of a fork to ensure it bakes through.
• Once the bars have cooled, chill them in fridge for about an hour so the filling can set before cutting. 

Happy baking! x

Small Batch Lemon Bars with an Almond Shortbread Crust

• Author: Sloane
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 8 Bars 1x
• Category: Dessert
• Cuisine: American

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Description

These small batch lemon bars with an almond shortbread crust are super simple to make and a little addicting to eat. The perfect small batch spring dessert!

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Ingredients

Scale 1x2x3x

For the Shortbread Crust

• 60g all-purpose flour
• 48g almond flour
• 20g powdered sugar
• pinch of salt
• 56g unsalted butter (cold, cubed )
• ¼ tsp almond extract

For the Filling

• 74g lemon juice
• zest of one lemon
• 100g granulated sugar
• 1 tbsp cornstarch
• 2 eggs (room temperature )

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Instructions

For the Shortbread Crust

1. Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non-stick spray and line with parchment paper with the paper sticking up the sides so the bars can be pulled out easily.
2. In a medium bowl, combine the flours, powdered sugar, and salt together. Cut the cubes of butter into the flour mixture with your fingers or with a pastry blender. If you're using your fingers simply squish all of the butter cubes until they are very small and the mixture is crumbly, but sticks together. Add the almond extract as you are cutting the butter into the mixture.
3. Transfer the dough to the prepared loaf pan and pack it down with the back of a spoon. Try to spread the dough out as evenly as possible.
4. Dock the dough with the tines of a fork and bake the crust for 14-16 minutes or until the edges are barely golden and the center is cooked through.

For the Filling

1. While the crust bakes, make the filling by whisking together the lemon juice, lemon zest, granulated sugar, cornstarch, and eggs.
2. Once the crust is done baking, pour the lemon filling over the hot crust. Reduce the oven temperature to 325 degrees F and bake for 15-18 minutes or until it is completely set in the middle.
3. Allow the bars to cool completely at room temperature. Then, chill in the fridge for about one hour before serving.

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Notes

Store leftover lemon bars in the fridge.

Keywords: small batch, lemon bars, almond shortbread crust