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….
Made this today but used Lemonades as my tree is bursting with fruit. So tasty, as always, another winner!
Expected this to have been tangy but that may have been down to the lemons I picked up. For me, they tasted better the second day.
How long will this keep? Also does it need to be kept in the fridge
Hi Heidi, keep in the fridge for up to 5 days in an airtight container 🙂 N x
Can this slice be made ahead of time? I need to cater for morning tea and lunch for about 30 people and want to be prepared. Thanks in advance
Yes definitely Shaebells!!!
I worried about the comments about these bars being too sweet. I made these as directed though I swapped out lemon juice and rind with lime juice and rind. These were GREAT bars with a crisp crust and a lovely ample layer of filling. I did not find them too sweet at all. A perfect dessert after our St. Paddy’s Day corned beef and cabbage. Thank you again, for another winner, Nagi!
I’m so glad you loved it Lookchick, great idea! N x
Sorry I omitted the rating in my comments – Definitely 5 stars!
This is the first recipe of Nagi’s that didn’t work for me. I used cornstarch and the base was delicious but the lemon part was unfortunately way too runny. Perhaps I had overmixed it? Will try it again with less sugar next time as others had commented too.
Hi. I made this and the inside was so runny and the top was like a very thin meringue. I have made this four times before and I had no problem two times but twice now it was no good. Way too runny.
OMG, so good. I reduced the sugar by half and added in more lemon zest. So good, thank you!!
This slice is SUPER delicious 😋
Only used 3/4 cup suger (better for the waistline!) and added frozen blueberries
I made the Crispy Beer Batter for our Blue Cod, and oh my, it was so light and crispy, amazing, Best batter ever.
Many thanks Nagi
You’re so welcome Glenda!! N x
So delicious!!!
Although still tasty.
Hello Nagi, I have discovered an small error that may explain the issues myself (and Clara) have had with this slice. The size of the tin. Recipe calls for 20cm/9″tin. A 20 cm tin is significantly smaller than a 9 inch tin. 9 inch tin is too big and alters everything.
Oh no! What a bugger of a typo. Thank you so much for picking that up Wendy, fixed! N x
Hi Nagi, could you use this curd recipe with other desserts (such as a lemon tart)?
It’s a slightly different texture and more set than a typical Lemon curd – but that’s something I’ll have to add onto my recipe list! N x
Hi, is there a way to prevent the curd from just soaking into the base because i just made one and i think halve the egg just soaked in
Oustanding! Trying to use up lemons in the pantry and I cut the amount of sugar in the topping to 1 cup! Perfect. Moist, lemony & still sweet. Thanks Nagi
Amazing! Thanks.
I reduced the sugar in lemon filling to 1 cup after reading the comments. It was just perfect.
delicious recipe and so quick and easy to make – thank you
Hi Nagi, Loooove that you use an actual volume for the lemon juice. So many recipes just say ‘the juice of x lemons’ where ‘x’ can be absolutely any size lemon!
And it tastes divine. Thank you.
Hi Alex, lemons vary so much in size – you need an exact amount here to ensure they are perfect every time 🙂 N x
so happy with the lemon bar recipe, worked out perfectly!!! Love the tip about the rice flour, amazing crispy base which sliced up really well and tasted delicious
Hi Nagi! It was so nice to bump into you the other week at the Chase! It is my 2nd attempt trying to make the lemon bars. It tastes fabulous, but I can’t seem to get the same height/thickness. Should I pour the lemon filling after the base cooks a bit?
Hi Nagi, made your lemon bars today, but when I cut into 16 pieces, the lemon curd seemed to be a bit gooey, just wondering if the curd will firm up.