Lemon Pie can be tricky to make and take a long process. Worth it but here is my easy lemon bars recipe for two so you can speed up the process. Jump to Recipe
Lemon Pie is really a showstopper. We can be easily disappointed though, if the lemon flavour is not present enough, or the crust is tasteless. That can often happen if you do not do it yourself and purchase one. But that’s true, making a lemon pie when craving for one is a long process and can be difficult, tricky, and so, also disappointing. Especially when spending a lot of time in the kitchen making it.
That’s why Lemon bars exist right?
Lemon bars are the lemon pie sisters: different but the same: crust and lemon filling.
I chose to make a shortbread crust with almonds for the base, because almonds and lemon are always a good match and because I wanted to add some almond flakes on top to add some crunchiness. Result was as expected: perfect match J
The shortbread crust is easy and not tricky: flour+sugar+almond flour+butter. You mix it all and put it in a fridge for 15 min, time to preheat the oven.
You can do the filling while the crust is baking so no time wasted! When everything is baked and ready to go out of the oven, you really don’t have to wait long before diving in this lemon pool!
This recipe is great because it is just for two long bars or four medium. You don’t have to bake a whole 8” baking dish as it is recommended for a lot of recipes. That way you can just share with someone, eat a bar and keep one in the fridge for later, or just eat them all! Won’t blame you. But I think it worth the wait to taste a baked good twice: the day it baked, and one or two days after. Just to see what’s best! Didn’t get the chance for this one as my man ate his in less than five minutes, and while I took my time to eat it, (as I ALWAYS do) I ate it all.
Lemon Bars for two
For the crust
- 46 g flour 1/3 cup +1 tsp
- 10 g almond flour 2 tsp
- 50 g room temperature butter 3 tbsp +1 tsp
For the filling
- 2 eggs
- 90 g granulated sugar 1/3 cup + 2 tbsp
- 70 ml lemon juice
- 35 g flour 1/3 cup
Preheat the oven at 350°F (180°C) and prepare a silicon mat or a parchment paper in a baking mat and place the side of a 4” square springform pan (or equivalent).*
For the crust: In a medium bowl, with your hands (best way to do it) or a pastry cutter/fork, mix the ingredients until a dough forms.
Place the dough 15 min in the fridge.
Bake for 17 min while you prepare the filling.
Whisk the eggs, sugar and lemon juice. Fold in the flour and whisk vigorously. If there are lumps, pour the lemon mixture in a strainer before pouring it in the shortbread base.
Get the shortbread base out of the oven (still on) and pour the lemon filling onto it. —Sprinkle almond halves if you want--
Bake for 17 minutes and let cool before enjoying. You can dust powdered sugar all over it, it’s really not that that can change the calories!
*You can use a traditional 8” square pan and make a limit as best you can at the middle or double the recipe.
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