There’s something about lemon desserts that feels instantly uplifting. Bright, fresh, tangy, and sweet all at once—lemon bars are that classic treat that never goes out of style. But what if you don’t need a whole 9x13-inch pan of them? That’s exactly why I created this small-batch lemon bar recipe—scaled down to fit in a 9x5-inch loaf pan (or a 6x6-inch square pan) for a more manageable portion that still delivers maximum flavor.

Whether you’re baking for one, two, or just want to avoid leftovers, this recipe gives you all the buttery, zesty goodness of traditional lemon bars in a cute, compact batch. No fuss. No waste. Just vibrant citrus flavor and a perfect balance of tang and sweetness in every bite.

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The Beauty of a Loaf Pan Lemon Bar

If you’re into small-batch baking, your loaf pan is your new best friend. It’s the unsung hero of solo or small-scale desserts. These lemon bars are the perfect example: the crust bakes up tender and golden, the lemon filling sets beautifully, and you still get those clean, bakery-style slices—all without committing to an entire tray.

This is also the kind of recipe that makes you feel like a baking pro, even if you’re short on time or experience. No mixer required. No fancy tools. Just a bowl, a whisk, and a pan. And because it’s small-batch, it’s low risk, low pressure, and high reward.

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What These Lemon Bars Taste Like

These bars are a dream combo of soft, buttery shortbread and bold, sunny citrus. The crust is delicate, melt-in-your-mouth tender with just a touch of salt to balance the sweetness. The filling is smooth, glossy, and bursting with real lemon juice and zest. It’s tangy without being sour, sweet without being cloying—and it holds its shape perfectly after chilling.

Each bite is bright, fresh, and satisfying—light enough for warm-weather baking but rich enough to feel like a real treat. And they’re just as pretty as they are delicious, especially with a final dusting of powdered sugar.

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When to Make These Small-Batch Lemon Bars

These bars are perfect for so many moments:

• When you want a quick dessert for two (or one).
• For a casual afternoon tea or coffee treat.
• As a light, fresh option after dinner—especially in spring and summer.
• To bring something homemade to a brunch or picnic (they travel well!).
• For those nights when you just need something sweet, fast—no mixer required.
• When you’re testing a new recipe and don’t want to commit to a huge batch.

They’re also a fun way to use up those leftover lemons hanging out in your fridge.

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Ingredient Notes

Let’s break down the simple ingredients that make this recipe shine:

Fresh Lemon Juice

Freshly squeezed is a must. Bottled juice just doesn’t compare—it’s dull, flat, and lacks the zing you want in lemon bars. Use real lemons and strain out the seeds.

Lemon Zest

Zest adds depth, aroma, and that citrusy punch. It’s what gives these bars a fresh-from-the-bakery flavor. Make sure you zest before juicing.

Eggs

This recipe uses 2 whole large eggs, which keep the filling creamy and custard-like without extra steps. No yolk-splitting or weird measurements here—just crack and go.

All-Purpose Flour

Used in both the crust and the filling. It binds, thickens, and provides structure. For best results, sift the flour into the filling to avoid clumps.

Powdered Sugar

In the crust, powdered sugar gives a melt-in-your-mouth texture. It dissolves quickly and helps create that classic shortbread crumb.

Unsalted Butter

Room temperature, always. It blends easily and gives the crust a soft, rich foundation without being greasy or heavy.

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Step-by-Step Overview

You’ll find full instructions in the recipe card, but here’s what to expect:

1. Line your pan: Use parchment with overhang for easy removal.
2. Mix and press the crust: Blend the dry ingredients with butter until crumbly, then press into the pan and bake until lightly golden.
3. Make the filling: Whisk together eggs, sugar, lemon juice, zest, and flour. No mixer needed!
4. Bake again: Pour the filling over the warm crust and return to the oven until set.
5. Cool and chill: Let bars cool at room temperature, then refrigerate to help them firm up.
6. Slice and dust: Use a sharp knife and add powdered sugar just before serving.

FAQs

Can I double this recipe?

Yes! Simply double all ingredients and bake in an 8x8-inch square pan. You may need to increase the bake time by a few minutes—watch for the filling to set with a slight jiggle.

What if I don’t have a loaf pan?

No problem. A 6x6-inch square pan works perfectly. You can even divide the recipe between two 4-inch tart pans or ramekins for personal servings (just reduce bake time slightly).

How long do lemon bars last?

Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them (wrapped tightly) for up to 1 month. Thaw overnight in the fridge before serving.

Why is there a white film on top of my bars?

This is normal—it’s caused by air bubbles rising in the egg mixture as it bakes. It doesn’t affect the flavor at all, and a light dusting of powdered sugar will cover it up.

Can I make this gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free flour blend in both the crust and filling. The texture will be slightly more delicate, but still delicious.

Can I make it dairy-free?

Try using a plant-based butter alternative. Choose one that’s made for baking, not spreads that contain a lot of water. Coconut oil may work, but it will slightly alter the flavor and texture.

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