With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart – but so much more straightforward!
Lemon Bars
These Lemon Bars are like a simpler form of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled before filled with lemon curd, then baked again, then cooled.
Beautiful. Elegant. Impressive.
But for the days when you don’t have time for all that, Lemon Bars is what you make! It’s incredibly simple: the base is blitzed in a food processor, pressed in a pan, baked, then just pour over a simple lemon curd mixture and bake again.
LOVE the lemon curd! Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!
Ingredients in Lemon Bars
Here’s what you need to make these Lemon Bars.
For the shortbread base
The same ingredients I use in my shortbread – because that’s exactly what we’re making!
Flour – Just regular plain / all-purpose flour.
Rice flour – Makes the shortbread more crumbly. I don’t use it in my classic shortbread cookie recipe because it doesn’t improve the end result (due to the particular method I use). But for the quick ‘n easy food processor blitzing method used in this recipe, it helps keep the shortbread base “short” (ie crumbly), the signature texture we all know and love about shortbread.
Substitute with cornflour / cornstarch which yields a very similar result, or even ordinary flour will work fine (the base will not be quite as crumbly like shortbread, it’s more like a vanilla cookie).
Butter – Cold, unsalted, cut into cubes to blitz into sand with the flour.
Icing sugar / powdered sugar – The fine grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Regular sugar makes tougher shortbread – that’s not what we want! 🙂
Pinch of salt brings out the other flavours. Standard practice in sweet baking – doesn’t make it taste salty.
Lemon curd filling
In my “proper” Lemon Tart, I ask you to separate eggs and use extra egg yolks for the lemon curd. Not today! Sticking with whole eggs.
Eggs – 3 large ones, which are 55 – 60g / 2 oz each, sold in cartons labelled “large eggs”. No need to bring them to room temperature (which I usually call for in baking recipes!). The eggs set the lemon curd when baked.
Caster sugar / super fine sugar if you’ve got it, because the finer grains ensures it dissolves into the curd more easily. However, regular sugar (granulated sugar) is fine too.
Flour – Just a bit helps to ensure the curd sets properly. We don’t use flour in the Lemon Tart filling because it’s made “properly”. But today, we’re going easy!
Fresh lemon! We’re using the zest and juice today. Zest for beautiful lemon flavour, and the juice for tang!
Making lemon bars
Promised easy, and easy it is! Here’s how to make this lemon bars:
SHORTBREAD LEMON BAR BASE
In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. These days, I’m lazy and use my food processor. Few pulses, and it’s done. Bonus: no worries about hot little fingers melting the butter!
Blitz – Put the shortbread ingredients in a food processor with the standard “S” blade. Blitz 5 to 10 times until it turns into a loose sandy mixture.
Press – Pour it into a paper lined 20cm/8″ pan with overhang so you can lift the Lemon Bars out once set. Spread the base mixture out then use something with a flat base to press it in firmly. I use a measuring cup.
⚠️ Be sure to press it firmly right into the corners and right up to the wall of the pan so the lemon curd won’t leak down the sides and make the base soggy.
Bake for 20 minutes or until the edges are light golden.
Remove from oven and fill with curd straight away. ⚠️ Don’t let it cool as the base will shrink, causing the curd to run under the base which will make it soggy. Been there, done that!
Lemon curd – While the base is in the oven, whisk the lemon curd ingredients together.
Pour the filling onto the base.
Bake for 20 minutes until the top is set but still soft. There might be a small crack or two on the surface, that’s entirely normal and gets covered up with a dusting of icing sugar!
Cool – Fully cool on the counter then refrigerate for at least 2 hours before slicing to serve!
Optional – To make it pretty, dust with icing sugar. It will sweat, so do this just before serving.
Eat on the go.
I love these lemon bars not only because they’re so easy to make, but also because I’m a big fan of baked goods you can eat on the move with one hand. Don’t get me wrong. I won’t turn down a big fat slice of cake, nor can I walk away from a freshly cooked apple crumble.
But they involve plates and cutlery. (And ice cream and cream).
Whereas lemon bars and the like? I won’t even break stride as I swipe one when I walk past, then devour on the go.
Dangerous. Handy. And delicious.
Which also means it makes excellent food for taking to school bake sales, gatherings and morning tea at work. Just – easy to eat. High appeal factor!
– Nagi x
Watch how to make it
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Easy Lemon Bars
Ingredients
Shortbread Base
- 3/4 cup plain flour (all purpose flour)
- 1/4 cup rice flour (or cornstarch/cornflour) (Note 1)
- 1/2 cup icing sugar / powdered sugar , sifted
- 1/4 tsp salt
- 110g / 1 stick unsalted butter , cold, cut into 1cm / 1/2" cubes
Lemon Curd Topping
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar / super-fine sugar (sub regular sugar)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest (do this before juicing)
- 1/2 cup lemon juice (2 – 3 lemons)
Instructions
- Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Base – Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!
- Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (⚠️ Note: don't let it cool, pour in curd immediately).
- Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
- Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
- Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!
Recipe Notes:
Nutrition Information:
Originally published April 2016. Updated with an improved recipe with a more custardy lemon curd and an improved base. Plus much needed sparkling new photos and recipe video. And who doesn’t want to see a Life of Dozer update – Then and Now??
I love bars and slices.
Easy to eat on the go!
Life of Dozer
Part of the fun of re-publishing old recipes (aside from improving them and replacing old photos) is seeing Life of Dozer Then and Now.
Except….it dawned on me that nothing has changed, other than more grey hairs on his face. Proof:
THEN – 2016
(The original Lemon Bars publication date)
What I wrote in 2016: Dozer….in disbelief that none of these Lemon Bars came his way….
Now – 2023
Dozer….in disbelief that none of these Lemon Bars came his way….
Hi, love the recipes!! Could you put it grams, what a cup is? It make it so much easier! Thanks for these fantastic recipes!!
Hi Paul, the grams are next to the recipe ingredients – N x
Done! 🙂 N x
You are the best!!! Xx
I made it and brought it to school party. Crowd of mums super liked it. This is truly easy recipe. I am not a baking or cooking person but you inspired me to do home made cook and cake. Second batch is in my oven now. Ready to please my relatives. Thanks Nagi. Luvvvvvv
That’s great! You’ll be the favourite!
I was looking for a recipe to make an easy lemon slice and found this. I picked it as i had tried other recipes from you that are absolute winners.
This one is another. Just what i was after, easy lemony and biscuity. So delicious I’ll have to make another!
Great Christina! I’m so glad you loved them!
I discovered your blog by chance….everything looks delicious…you seem a very friendly woman and you even included a picture of your sweet doggie! This site has everything I love…butter…sugar…savory dishes and a Yellow Labrador!! Will be trying the Lemon bars tonight….except I only have Limes in the fruit bowl…but I bet they will be delicious! Thanks….
I discovered your blog by chance….everything looks delicious…you seem a very friendly woman and you even included a picture of your sweet doggie! This site has everything I love…butter…sugar…savory dishes and a Yellow Labrador!! Will be trying the Lemon bars tonight….except I only have Limes in the fruit bowl…but I bet they will be delicious! Thanks….
Just baked this! 😍 soooo yummy!!!
Made these recently for a work bake sale and they were an absolute hit!! Many were asking me for my ‘secret’ recipe. Beautiful crisp base and tart lemon flavour, perfect combo:)
This is the 2nd time I have baked these bars, They are just devine. If you are a lover of lemon curd, then you will be in heaven.! And, exceptionally easy to make. Great recipe!!
I have made these twice now and they were perfect both times. I have tried other Lemon Bar recipes but the topping would always ooze under the base and it would just end up a mess. So happy I have your recipe. Now I can make use of all the lemons my mum gives me.
Glad you enjoyed it Sarina! Thanks for letting me know – N x
Hi Nagi, love your recipes, thank you. These bars had a nice gooey consistency and great shortbread base but I found these way too sweet even after decreasing the sugar to 1 1/4 cups. Unfortunately all I could taste was sugar and the lemon flavour was a bit lost even though I increased the amount of zest. I will do as another reader suggested and decrease the sugar to 1 cup next time. In saying that I am probably the only person in Australia who doesn’t really like Tim Tams as I find them way too sweet….
Hi! I’m so sorry to hear that, I really don’t find these overly sweet! You need the sugar to balance out the sour in the lemon 🙂 Re: Tim Tams, I am going to pretend I didn’t read that!!! It’s un-Australian!!!
Hi Nagi,
I just made them tonight and I’m very happy with the result🤗 This is a great recipe, so easy to make, easy to cut and look beautiful. Thank you for sharing!
Glad you enjoyed it Shinko! Thanks for letting me know! N x
Hi Nagi, I found this recipe as I was going to request lemon meringue pie (re your latest email inviting requests) so wanted to see if one already exists. This looks like it’ll fit the bill nicely but I’m wondering how I would go about making the meringue peaks (I really want sky high ones looking like a jesters hat (if that makes sense!) hope you can help. Thanks for all your recipes x
Hi! Nagi
I baked the lemon bars on Wednesday & I must say, they disappeared even before cooling completely.
Definitely the recipe is a Keeper and a Hit…… in my Family. This is my daughter’s comment: “Mum you outdone yourself, please bake the bars for my register teacher’s birthday”.
Do you have the chocolate bars recipes?
Dear Nagi,
My daughter and I made these yesterday 🙂
I should have noticed that your tin is 20cm and measured mine, which I did after! 🙁 and mine is 23cm. Next time I shall make 1 1/2 amount of the entire recipe.
So ours was a little too thin but the taste was very good and we shall be making it again.
We made it with rice flour and were very happy with the result so we shall stick to that.
A question about the eggs, you write 3 large of 4 small, I think in Australia normal sized eggs weigh 53 grams.. or is it 61 grams?? Have not weighed an Australian egg in years so please correct me .
I do not know if I should be using 3 or 4 (I used 3 which were about 57grams each). So could you please let me know the weight of your large eggs and that will help next time I make it.
Thanks Nagi.
Hi Rose! I’m pleased to hear you enjoyed the flavour Rose 🙂 3 eggs will be fine, I consider “large” eggs to be around 55 – 65 g, by small I mean 50g or less . N x
Hi Nagi,
We made the slice again and did 1 1/2 times the shortbread recipe but the same amount of lemon topping. Did adjust oven times with the shortbread, took about 5 minutes longer.
It was just a feeling not to adjust the lemon topping amount and we were all pleased with how it looked and tasted. Added more zest than last time so maybe that was why it was fine not to also not make 1 1/2 the recipe, it was lovely and tangy.
Thanks for this recipe Nagi. I tried this today. The lemon typing is yummy. I just used 1 cup of sugar and it’s plenty sweet for me. I u fortunately used cornflour instead of riceflour in the shortbread base and I find the taste is “chalky?”. In hindsight i should just used all plain flour for the base.
Oh dear Ratih, chalky is the right description if you use cornflour instead of rice flour. I’m sorry to hear that! N xx
hi nagi – i would like to know if you ever tried making a gluten free version of this? thanks x
I have not MG but I think it will work, just reduce the flour by 2 tbsp to start with and see how the mixture looks, if it is wet enough to press into the tin then that’s enough 🙂 N xx
These are great. The rice flour in the shortbread is a game changer! I do cheat often by topping with store bought lemon curd but still tasty
Terrific to hear MT! So pleased you enjoyed these 🙂 N xx
Hi Nagi I’m wondering if you can freeze the yummy lemon bars? PS have loved all your recipes I have cooked. Pam
Yes you can! Just ensure they are in an airtight container or wrap them well. They defrost quite quickly actually! So pleased you’re enjoying my recipes, thank you for trying them! N xx
Hi Nagi,
Love every single recipe on here and I would say I cook 2 a week from your blog.
I just got this out of the oven and the top looks golden and set but around the edges its like topping has oozed out and doesn’t look set.
Do you think this will firm up in the fridge?
Also I’m never quite sure with your oven temperatures if its for conventional or fan forced? I assume conventional so I did mine at 170° fan forced. Do you have a conventional oven?
Keep on inspiring us!!
Hi Courts! Thank you so much for the question, I’m sorry I did not specify in this recipe! I have a fan forced, I added a note to that effect in the recipe. The way to tell if it is set is to jiggle it – if it sloshes then you know it’s not set, if it jiggles like jelly then it is set 🙂 It does firm up in the fridge so hoping it worked out ok for you! N x
I’m a huge fan of lemon desserts!