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….
I’m snacking on one of these babies as i type! i made a slight adjustment to experiment with the crust.( 1 cup flour, 2 tbsp cornstarch, 2 tbsp rice flour and 1/4 cup icing sugar). and i pre baked it for 12 -15 min. Worked out great. Going to get another bar! thanks Nagi!
Hi!! Can this be doubled? Would a 9×13 work for that? And have you tried baking it in a disposable aluminum pan?
I’ve doubled lemon bars before in a 9×13 aluminum pan and it works fine. i do find its easier if you line the pan with parchment or foil to make for easier removal and cutting of the bars. You might have to adjust the baking time as well
Everyone LOVES this slice, people are always asking for the recipe. I have tried a bunch of other recipes, but this is the only one that has a thick layer of lemon topping (an essential!). I have a lot of brothers so I triple the recipe every time, it still doesn’t last us long enough. Easy, quick, and delicious, an absolute winner!
Hi the receipe was a great ..was wondering can l freeze some as too many for 2 people..am working my way through your receipes
Your recipes are amazing, yummy and so easy to follow. Can’t wait for your cookbook to come out
Thanks, Kym! N x
Delicious. How long will this last in the fridge? Or freezer?
Hi Nagi Thank you for the recipes, stir fries and chinese omelets are frequent visitors to my table with Charlie.But WHAT DID I DO WRONG? I made the lemon bars, measuring all quantities, baked untill the top was brownand firm. But the lemon curd was like whipped cream! I have been told that it was likely caused by the type of lemon that I used (home grown).Have you any comment.Regards Mike
Michael, I use lemons from my tree all the time (meyer lemons) and the slice comes out really well. maybe you forgot to put the flour in the topping? I did that once because I was talking on the phone, actually listening (my mother, like Nagi’s mother , won’t stop talking!)and the topping was runny, still nice but runny. Just a suggestion as it is easy to leave things out of recipes.
Thanks Nagi, these treats were absolutely delicious!! :))
The middle was a little runny, but I’ll just cook a little longer next time, no biggy!
Yes, ovens can vary a bit! N x
This was so easy to make! I loved the result, as well as my family. Thank you so much for this recipe. Turned out perfectly and amazingly delicious.
Sorry, meant 5 stars, not 4. Thanks again Nagi!
Oh, I reduced the sugar by 1/4 of a cup, and it made a more tart slice.
Glad you enjoyed them! N x
Hi Nagi. I love your recipes. I’m wondering if you can include possible freezing info? Does this slice freeze well? If I leave it out hubby will eat the bloomin lot.
Delicious and lemony, really good. They taste like lemon meringue minus the meringue.
My husband and I absolutely loved this recipe- delicious!
I made this today, it’s very yummy, The edges were perfect, but the middle was a bit runny, so next time I think I will cook it a bit longer.
Oh no Jo! Sounds like your oven may run a little cool. If this is the problem, just cook them slightly longer. N x
Thanks for the tip. I will try that next time. I will definitely be making it again. I love your recipes. 😋
Made this on the weekend for family lunch. Delicious and super easy! Could I substitute plain flour for gluten free flour with same result? ( I used rice flour in base)
So good, the base (I used rice flour) was perfection. Great base to filling ratio as well. I’d never bother with trying another recipe. I’m keen to try it with blueberries as others have. Thanks Nagi
Made this tonight…Yum absolutely delicious.
Thank you Nagi, I love your recipes.
This was amazing! I was a little nervous to try it without seeing a video but I thought Nagi’s recipes are always fantastic so just do it haha. I’m so glad I did – the bars were delicious! I loved the shortbread base and so easy to do with the food processor. The only problem is you can literally eat the whole tray in one go! Thanks Nagi!!
One question, could this recipe be used to make it into a lemon tart? Assuming the tart tin has the same surface area as the square tin.
Quickly made this slice with homegrown meyer lemons & using rice flour as suggested. Worked a treat, easy as (lemon) pie, crunchy base & just so good, thanks Nagi. I’ve made quite a few of your recipes & they have always worked. We’re back in lockdown & baking to keep myself occupied, all good though.
Hi Nagi, I adore you & your recipes, therefore I have a question to ask you please as I completely trust your answers. I made a lemon slice from another recipe (unfortunately) before I noticed yours but a couple things happened that I thought you may be able to shed some light on. As I was making the lemon curd I noticed it was frothy, when i poured it over the base it was still frothy. When I removed it from the tin I noticed what seemed like a foam & the curd on the bottom. I had made the base the night before could this have affected the end result. Thanks so much for your amazing website though xx
Hi Nik, without knowing the recipe I can’t help sorry! N x
Quick and easy zingy lemony deliciousness! After reading a few comments about the topping being too runny/too sweet, I upped the flour to 50g and reduced the sugar to 1 cup. I also added a 1/3 cup of coconut which rose to the top and formed a delicious crunchy crust. Perfection!!! Will SO be making these again 🙂
Did you just stir the coconut in, or put it on? If you put it on top of the slice, when would you recommend doing this?
Thank you so much for this recipe! It’s so easy and so good. I made it with local lemons and it was just perfect.