Small Batch Lemon Bars with Shortbread Crust
Make these perfectly portioned tangy lemon bars with a buttery shortbread crust. This small batch recipe yields 9 bars - perfect for satisfying your citrus cravings without leftovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Pastry cutter
- Cooling rack
- Baking dish
- Parchment paper
- Whisk
- Fork
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- ½ cup all-purpose flour
- ¼ cup powdered sugar
- ¼ cup unsalted butter, cold & cubed
- ⅛ tsp salt
- ⅓ cup granulated sugar
- 1 large egg
- 1½ tbsp lemon juice
- ½ tbsp lemon zest
- ½ tbsp all-purpose flour
- Additional powdered sugar for dusting
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