Mini Lemon Bars
A buttery shortbread base under a sharp, glossy lemon curd filling that sets to a clean slice.
The classic failure with lemon bars is a layer of pale foam on top and a soggy base underneath. Both are solved by pouring warm filling onto a hot crust and skimming the bubbles off before it goes in the oven.
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How to make Mini Lemon Bars
Ingredients
Quantities scale automatically. Cooking times stay the same.
Shortbread base
Lemon filling
To finish
Equipment
- 20 x 20 cm tin
- Baking parchment
- Fine sieve
Method
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1
Line the tin
Heat the oven to 175C / 350F. Line a 20 cm square tin with parchment, leaving an overhang on two sides to lift the slab out later.
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2
Make the base
Pulse or rub the flour, icing sugar, salt and cold butter until it looks like damp sand and holds together when squeezed. Press firmly and evenly into the tin.
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3
Blind bake
Bake the base for 20-22 minutes until pale gold at the edges. Leave the oven on and keep the crust hot.
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4
Mix the filling
While it bakes, whisk the eggs and sugar, then whisk in the flour, lemon zest, juice and salt until completely smooth. Whisk gently to avoid beating in air.
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5
Skim and pour
Skim any foam off the surface with a spoon, then pour the filling directly onto the hot crust. Hot crust plus warm filling is what seals the two layers together.
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6
Bake and chill
Bake 22-25 minutes until the centre is just set with a faint wobble. Cool completely at room temperature, then chill 2 hours before lifting out, dusting with icing sugar and cutting.
Cook’s tips
- Pour the filling onto a hot base. Cold crust plus filling is the main cause of a soggy bottom layer.
- Skim the foam. It bakes into an unattractive pale crust on top of an otherwise glossy surface.
- Chill fully before cutting, and wipe the knife between slices for clean edges.
Variations
- Use half lime or a mix of lemon and passionfruit for the filling.
- Add 2 tablespoons of finely chopped rosemary or lavender to the shortbread.
- Swap a third of the plain flour in the base for ground almonds for a richer crust.
Storage and make-ahead
Keeps 4 days refrigerated in an airtight container, and the flavour sharpens overnight. Freeze uncut for 2 months; dust with icing sugar only after thawing.
Nutrition per serving
| Calories | 232 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 11 g |
| Fibre | 0 g |
| Sugar | 21 g |
| Sodium | 90 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
