Lemon bars recipe (small batch) for two made in a bread loaf pan for a small batch of lemon bars.
I’m going on 5 years here in northern California, and I’m getting pretty used to the California lifestyle.
I love how every town has a weekly farmer’s market. If you miss market day, there’s always a roadside stand that sells local fruit, vegetables, honey, olives and nuts daily.
I love that when the rest of the country was covered in snow and ice a few weeks ago, we were enjoying a sunny 65° (we still are, by the way—don’t be jealous).
But my favorite thing about California? CITRUS! This is the time of year when the citrus trees are bursting with fruit. Everyone is sharing bags of oranges, clementines, lemons, Meyer lemons, grapefruit and pomelos from their backyards. I felt like the luckiest Texan alive last week when I received a bag of home-grown Meyer lemons!
I made a small batch of lemon bars in my standard 9″ bread loaf pan. <–a link to the exact pan I use.
The recipe uses just 1 lemon, or however many lemons it takes to get 3 tablespoons of juice. It’s packed with lemon zest.
In this case, I use Meyer lemons to make this lemon bars recipe, but regular lemons are completely fine here! If you want to approximate the Meyer lemon flavor, use 2 tablespoons of lemon juice and 1 tablespoon of freshly squeezed orange juice. The floral notes from the orange mimic the unique fragrance of the Meyer lemon.
I’m a true lemon lover, and have so many lemon desserts on this site to share with you: Meyer Lemon Scones, Lemon Blueberry Cheesecake, and Lemon Cake for Two are my favorite recipes here on the site.
So, if you’re lucky enough to have Meyer lemons, use them here for this lemon bars recipe, but either way, the recipe will be perfect!
FOR THE SHORTBREAD CRUST:
FOR THE LEMON CURD:
Serving Size: 1
Amount Per Serving:Calories: 337 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 62mg Sodium: 57mg Carbohydrates: 55g Fiber: 1g Sugar: 41g Protein: 3g