Tangy & Sweet flavor combo is what these muffin sized lemon bars are packed with. Perfect spring party size dessert!
Lemon bars! Yes I made lemon bars and that too in cute muffin size shape.
I have always loved eating lemon bars but until now I was always hesitant to try my hands at making these. I had this notion in my head that it is a laborious task to make these and I knew I will fail if I try. But finally yesterday, after convincing myself for an hour (Yes it took me an hour of convincing before deciding to give Ina’s recipe a try!), I decided to give these a try and boy, glad I am that I did!
They are tangy with good amount of sweetness. The little crust surrounding them makes it crunchy at first bite but as you dig deeper in, it gets all soft and chewy and yes lemony! This dessert screams spring!
With kentucky derby, cinco de mayo and mother’s day coming around, these are perfect party dessert. Super easy and being indivisually portioned, you don’t even have to worry about cutting them neatly. Just make , chill and serve.
P.S These lemon bars came out so beautiful that I had to share all the pics with you. So today leaving you with mouth watering pics and less words!
- 1 stick unsalted butter, at room temperature
- ¼ cup granulated sugar
- 1 cups all purpose flour, unbleached
- Pinch of salt
- 3 extra-large eggs at room temperature
- 1.5 cups granulated sugar
- 1 tablespoons grated lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup all purpose flour
- Confectioners' sugar, for dusting
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into muffin sheet, building up a ¼ -1/2 inch edge on all sides. Chill.
- Bake the crust for 12 to 15 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 15 to 20 minutes, until the filling is set. Let cool to room temperature.
- Chill and serve!
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Erin R. saysApril 30, 2014 at 1:34 PM
Spectacular photos! Oh, I’m so glad you included them all in your post. The browned edges of the muffin bars are making my mouth water. I never would have thought to make lemon bars in a muffin tin but now must try it soon. Clearly, you are a genius. 🙂 Thanks!
naivecookcooks saysApril 30, 2014 at 1:44 PM
Haha thanks Erin for such an awesome comment!!
Georgia | The Comfort of Cooking saysApril 30, 2014 at 4:39 PM
This is such a brilliant idea! Bars in a muffin pan? I would have never thought to do this. I can’t get enough lemon bars lately, so off to try something new!
naivecookcooks saysApril 30, 2014 at 5:02 PM
Thanks Georgia! I hope you like these 🙂
drva saysApril 30, 2014 at 5:11 PM
Amazing photos and unique idea! You are brilliant; I just want to gobble these.
mandylee@ladyandpups saysMay 7, 2014 at 12:14 AM
OMG! These look so petite and decadent!! I feel like I just wanna cuddle them to death! Then eat them…. sounds a little sick… but anyways, love it!
naivecookcooks saysMay 7, 2014 at 12:15 AM
Lol thanks a ton!!
caroline saysMay 7, 2014 at 1:27 PM
Hi, just found your website via design sponge. These look YUM! Mouth-puckeringly sour, tooth-tingling sweet AND crunchy round the edges. Perfect.
naivecookcooks saysMay 7, 2014 at 1:29 PM
Thanks! I hope you enjoy these!
caroline saysMay 7, 2014 at 1:33 PM
sorry! the first comment was with an email address typo – looking forward to following your site.
naivecookcooks saysMay 7, 2014 at 3:12 PM
No problem dear! I hope u enjoy other recipes as well!
caroline saysMay 7, 2014 at 1:30 PM
Hi! Just found your website via design sponge. These look YUM! Mouth- puckeringly sour, tooth-tingling sweet AND crunchy round the edges. Perfect.
davegon saysMay 15, 2014 at 6:17 PM
Wow! These look fantastic. I’ve been meaning to make something that’s lemony but smaller, and these look like they are it! Thanks for posting it.
naivecookcooks saysMay 15, 2014 at 6:18 PM
I hope you enjoy these!
M Graham saysApril 10, 2015 at 12:49 PM
Re the lemon bar recipe: would mini paper liners inside the mini muffin pans work in terms of easy removal from the muffin pans and easy removal of the liners from the lemon bars.
naivecookcooks saysApril 10, 2015 at 12:52 PM
Actually that would work great. You can then once cooled, simply take them out along with the muffin cups! Hope you enjoy these! 🙂
Winter saysOctober 28, 2015 at 8:28 AM
I just made these! Omg they were not only beautiful but VERY tasty..my family loved them!! This recipe rocks..thanks!!
Melinda Morse saysSeptember 15, 2016 at 7:09 AM
I know this is an old post, but hope I get a reply! When you chill the dough could it possibly be chilled for 24 hours? I would like to make this in a cooking class but do not have time in one class. Thank you!
naivecookcooks saysSeptember 16, 2016 at 1:42 AM
Hi Melinda! Yes sure you can easily chill them for upto 24 hours! You might just need to add few minutes to baking time 🙂 Do report back how they turn out! My family loves them 🙂