This Single Serve Lemon Bar recipe is a super small batch dessert recipe that makes only one small lemon bar that serves 1-2 people. The shortbread crust is tender and buttery and is topped with the slightly gooey lemon custard.
I love that this bakes up in a large ramekin (size details in recipe notes!) to keep the recipe super small. For other single serve recipes that are baked in the same size ramekin try this Single Serve Chocolate Cake, Single Serve Coffee Cake, or Single Serve Red Velvet Cake.
Jump to:
⭐Why I Love It:
- Super Small Batch Lemon Bar Recipe - I love that this single serve lemon bar recipe makes just one very small treat that is perfect for 1-2 people. Another favorite small batch lemon dessert is this Single Serve Lemon Cookie or Single Serve Lemon Pound Cake.
- Simple Ingredients - Pick up a fresh lemon from the store and the rest of the ingredients you likely already have on hand!
- Fresh Lemon Flavor - Lemon is one of my favorite flavors to use in dessert and this recipe uses both lemon juice and lemon zest!
🥘Ingredients
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe super small.
- Vanilla Extract - For flavor!
- All-Purpose Flour - Make sure to fluff the flour and use the 'spoon and level' method when measuring.
- Lemon Juice & Lemon Zest - You'll be able to get both from just 1 fresh lemon.
- For the Shortbread Crust - All Purpose Flour, Powdered Sugar, and Salted Butter (or Unsalted Butter and add a pinch of salt).
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Lemon Bar - Step by Step
This recipe for a Single Serve Lemon Bar is easy to mix up with no mixer and bakes in a ramekin or other small baking dish.
Photo 1 - Preheat the oven and well grease a ramekin with butter. Mix up the shortbread crust - it should have a wet sand like consistency and press into the ramekin.
Photo 2 - Bake the crust until just getting golden around the edges. Remove from oven and let cool for 5 minutes while you make the filling.
Photo 3 - Whisk the egg yolk and sugar in a mixing bowl. Add the lemon juice, lemon zest, and vanilla and whisk to combine. Whisk in the flour until smooth. Pour the filling over the crust.
Photo 4 - Bake in the preheated oven. The filling should be just set and not jiggle when you shake the ramekin. Be careful not to over bake, remove when it has just set up.
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
- Don't Over Bake - The key to a moist and almost gooey lemon custard filling is to not over bake.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg yolk adds a richer flavor and it also helps keep the recipe super small. You can use the leftover egg white in the Single Serve Vanilla Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍰Related Single Serve Recipes...
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Single Serve Lemon Bar (Small Batch)
This Single Serve Lemon Bar recipe is a super small batch recipe that makes only one small lemon bar that serves 1-2 people. The shortbread crust is tender and buttery and is topped with the slightly gooey lemon custard.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 1-2 servings
- Category: Dessert, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Shortbread Crust
- 2 tablespoons all purpose flour
- 1 tablespoon melted salted butter. Plus extra butter for greasing.
- 1 tablespoon powdered sugar
Lemon Custard Filling
- 1 egg yolk
- ¼ cup white granulated sugar
- ½ teaspoon loosely packed lemon zest, from about ½ a lemon
- 1 tablespoon lemon juice
- 4 teaspoons all purpose flour, or 1 tablespoon + 1 teaspoon
- ⅛ teaspoon vanilla extract
Instructions
- Prep - Preheat the oven to 350 degrees F and grease a large ramekin (see note for size) well with butter.
- Shortbread Crust - In a small bowl mix together the flour and powdered sugar then mix in the melted butter until combined. It should have a wet sand like consistency. Press the shortbread into the bottom of the greased ramekin and press down into an even layer.
- Bake Crust - Bake the crust for 12-14 minutes until just getting golden on the edges. Remove from oven and let cool for about 5 minutes.
- Lemon Filling - Meanwhile, mix filling. Whisk the egg yolk and sugar in a mixing bowl. Add the lemon juice, lemon zest, and vanilla and whisk to combine. Whisk in the flour until smooth. Once the crust has cooled for a few minutes, pour the filling over the crust.
- Bake Lemon Bar - Bake for 17-22 minutes. The filling should be just set and not jiggle when you shake the ramekin. Be careful not to over bake, remove when it has just set up.
- Enjoy - Allow to cool. Either eat with a spoon or run a knife around the edge then tip ramekin upside down to remove. I like to dust with powdered sugar. Enjoy!
Notes
Ramekin Size - I used one large ramekin (10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ lemon bar
- Calories: 240
- Sugar: 28.9 g
- Sodium: 50.4 mg
- Fat: 8.2 g
- Carbohydrates: 39.6 g
- Fiber: 0.4 g
- Protein: 2.8 g
- Cholesterol: 107.5 mg
Kathleen Hansen says
This is one of my favorite single serve dessert recipes yet! I love to dust mine with powdered sugar to make it extra pretty, but it tastes just as good without!