Small batch desserts are a huge trend because people get cravings but don’t want a huge tray of whatever they’re making. My lemon bar recipe is extremely popular, and sometimes when you want a bright, fresh and citrusy dessert, these do just the trick.

Prep Time: 20 Minutes

Bake Time: 45 Minutes

Inactive Time: 20 Minutes

Total Time: 2 Hrs

Ingredients:

Optional Raspberry Swirl:

1/2 Pint (170g) Fresh Raspberries

2 Tbs (30mL) Water

1 Tbs (15g) Granulated Sugar

1 Tsp (4g) Lemon Juice

1/4 Cup (80g) Raspberry Preserves

Pinch of Salt

For the Crust:

½ Cup (113g) Unsalted Butter, Softened

¼ Cup (50g) Granulated Sugar

1 Cup (120g) All Purpose Flour

Pinch of Salt

For the Filling:

3 Large Eggs

1 ¼ Cups (250g) Granulated Sugar

Pinch of Salt

1 Tbs (10g) Lemon Zest

2/3 Cup (160mL) Freshly Squeezed Lemon Juice

½ Cup (60g) All Purpose Flour

Confectioner’s Sugar for Dusting the Top

Directions:

• If you’re making the raspberry swirl, add all the ingredients to a saucepan and bring to a simmer while occasionally whisking. Blend the mixture until smooth and optionally strain out the seeds, then reserve the sauce for later.

1.     Start by making the crust. In a bowl or the bowl of a stand mixer, add the butter, salt and sugar, and cream together for 2-3 minutes until light and fluffy. Add the flour and mix until the dough comes together.

2.     Press the dough evenly into an 8x8 inch square baking dish, prick all over with a fork, and chill for 15 minutes. Preheat your oven to 350 Degree F (180C).

3.     Bake the dough for 20 minutes or until light golden brown, allow to cool completely.

4.     Make the filling by adding the eggs, sugar and salt to a bowl and whisking until well combined. Add the lemon zest and juice and whisk until smooth. Add the flour and gently whisk until combined.

5.     Pour the filling on top of the cooled crust, and if you’re using the raspberry sauce, add spoonfuls of it around the lemon fulling and use a spoon to swirl it around. Bake at 350F for 30-35 minutes, until set in the middle and it doesn’t jiggle when the pan is gently shaken.

6.     Allow to cool completely to room temperature before cutting into squares.