Bite-sized Lemon Bar Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal; lightly grease the parchment.

Make crust dough

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, 0.25 cup almond meal (if using), and 0.25 tsp salt until combined. Add 0.75 cup cold cubed unsalted butter and 0.5 tsp vanilla. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Press and bake

Press the mixture evenly into the bottom of the prepared 9x9 pan, using the bottom of a measuring cup or your fingers to compact it firmly and create an even layer. Bake for 18-20 minutes, or until the edges are lightly golden and the surface looks set. Remove from oven and let rest while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Whisk filling

In a medium bowl, whisk together 3 large eggs and 1 cup granulated sugar until pale and slightly thickened, about 1-2 minutes. Whisk in 0.75 cup fresh lemon juice and 1 tbsp lemon zest until combined.

Add dry + butter

Whisk 2 tbsp all-purpose flour and 0.125 tsp salt into the lemon mixture until smooth. Whisk in 2 tbsp melted butter to add richness and improve set.

Strain (optional) and pour

For an extra-smooth filling, strain the mixture through a fine-mesh sieve into a clean bowl. Pour the filling evenly over the warm pre-baked crust. Return to the oven and bake at 325°F (160°C) for 18-22 minutes, or until the filling is set at the edges but still slightly jiggly in the center — it will firm up as it cools.

Cool completely

Allow the pan to cool on a wire rack to room temperature, about 1 hour, then refrigerate for at least 1 hour (or up to 4 hours) to fully set for clean slicing.

Unmold and dust

Use the parchment overhang to lift the chilled slab from the pan onto a cutting board. Using a sharp knife, trim the edges for a clean look if desired. Dust the top evenly with 0.5 cup powdered sugar using a fine sieve.

Cut into bite-sized bars

Cut into 36 bite-sized squares (6x6 grid for roughly 1-inch squares) or 24 slightly larger bites (4.5x4.5), wiping the knife clean between rows for tidy cuts. If desired, top a few with thin lemon slices or extra lemon zest for garnish.

Serve and store

Arrange the bite-sized lemon bars on a platter. Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 10-15 minutes before serving for best texture.