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….
This is delicious and easy, such a good recipe!
Hi Nagi, I just wanted to say thankyou for your wonderful website. I stumbled on you when I was looking for a nice recipe for lamb when we were having friends for dinner.
Worried that it probably wouldn’t turn out as you had said like so many other recipes from chefs, it was amazing. I also have made the roast chicken!! Since then I have read many of your recipes and now I am addicted 😁 I think your attention to detail is exceptional especially pointing out if things go wrong. I love cooking and baking and your recipes are a breath of fresh air when you feel you’re getting a little stale. I’m trying the millionaires shortbread this week as my shortbread never really works out as it should but i know your recipe will. I think you are wonderful and extremely talented. Thankyou once again. 💖 I am from Liverpool in the United Kingdom. X🤗
Thank you so much Julie-Ann, I truly appreciate the great feedback! ❤️ N x
Do you wait for the base to cool before adding the topping
Hi Rochelle, no need to here – N x
I was wondering how long can this slice be kept in the fridge? Can it be made ahead? Thanks in advance for your help
This slice was amazingly delicious. The base was just gorgeous.
Nagi, I was wondering if you could add some frozen blueberries to the topping to change it up a bit?
If you love a good lemon fix, this without doubt the best thing I have ever made. My kids wanted to know where it all went as they only got 2 pieces each. I had to own up that I had about 10😊
Wow so simple but amazing in taste! Made them with my 2 preschoolers whom approvingly gobbled up more than half the cake within minutes! We subbed with oranges in the backyard and reduced sugar and it was super yum.
You are a rockstar ! Thanks Nagi!
I followed everything except the amount of sugar, I used only 100 grams and it turn out well, for those that find it too sour, dust more icing sugar on the top .
That’s good to know! The biscuit base was great, but the lemon topping was waaaayyy too sweet for me and I had to scrape it off. As I almost never bake I wasn’t sure if less sugar would affect it, but if I make it again, I’ll try what you did and add 1/3 the sugar.
Making this for the second time because it is so delicious! I’m gluten-free so switched out the flour for a store bought gf blend. Added a little more butter to the base as gf flour tends to be drier and it was not coming together. I reduced the sugar in the topping to 1 cup, still turned out sweet and lemony and delicious. Thanks for another great recipe.
Do you know if this works just as well substituting with GF flour?
I haven’t tried Cassie – would love to know! N x
O. M. G!
My favourite dessert is lemon citrus tart, and I’ve spent hours making, resting and blind baking the pastry before making and straining the curd. This slice is equal in flavour and texture, but better because it takes less than half the effort and time. Never making citrus tart again!
Also – equally as delicious served warm with ice cream or cream (for those who just can’t wait for it to cool like me).
Thanks Nagi.
❤️ RaeRae
O. M. G!
My favourite dessert is lemon citrus tart, and I’ve spent hours making, resting and blind baking the pastry before making and straining the curd. This slice is equal in flavour and texture, but better because it takes less than half the effort and time. Never making citrus tart again!
Also – equally as delicious served warm with ice cream or cream (for those who just can’t for it to cool like me).
Thanks Nagi.
❤️ RaeRae
Hi Nagi I’m about to make this – can the bars be frozen?
Sure can Paula! N x
Made these and they are a big hit delicious …. one question if I wanted to make chocolate ones what would I replace with the chocolate and how much please
Hi Sharon, it would be an entirely different recipe, something I’d need to test. N x
Never made lemon bars before ,oh my word what was I missing .My son says they were the best thing I’ve ever baked.only just discovered your website it’s so well put together and easy to follow thanks Nagi .
Oh my!! Too delicious! Fabulous recipe. Substituted the corn flour for custard powder (corn flour anyway). Smashing. Thanks Nagi!
Lol I don’t know what happened but my lemon bar somehow inverted itself in the oven and my lemon filling ended up on the bottom! Still yummy though! Thanks Nagi!
I have never seen this happen before!!!
I have! If the base shrinks a bit during baking, and the topping is very liquid, it can seep under around the edges. Still delicious, though. I just try to push the edges up the sides of the pan a bit more to contain the topping. 🙂
Yes, Maz and Mel, I think mine has too. Its still cooling so I dont know for sure yet.
I have made this recipe several times and it always comes out perfect and so simple to make … however I do substitute the lemon juice and rind for lime (as I have an abundance in my garden)
Oh I’m jealous Selby – wish I had fresh limes!!! N x
If you are short on time or just plain lazy, then could you make the base using crushed shortbread biscuits and melted butter, then bake before adding the lemon topping?
Hi Linda, you could although I find this really simple as is and would take about the same time as crushing biscuits! N x
OMG WOW!!!!!
Soooo delicious, and a big hit with everyone. Will definitely be making them again.
That’s great to hear Julie!!
Just made these, its chilling in the fridge.
Once its time to cut and dust them, how are these stored ?
In the fridge or out of the fridge please, Nagi ?