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….
Matthew Knight says
I only had a small bread baking dish (I’m new to cooking) so I tried to do it there. I over processed my dry mix, unfortunately undercooked my batter, and ended up with the most delicious lemon pudding I’ve ever had! Everyone wants the recipe!
Even when butchered your recipes are amazing, thank you so much!
Kylie says
Do we pour the lemon on the hot base or let the base cool first?
Chris says
Over the hot base. It’s noted in the recipe.
Julie says
Yum Yum Yum. Made this to share with my stitching friends. They all loved it. Definitely added to my recipe tin. The base took a little longer to cook otherwise perfect. Yet another fabulously easy recipe. Thanks Nagi
Georgia Thompson says
Is it 110g of butter or 125? I know the recipe says 110…but it doesn’t seem enough?
Sophia says
This is super delicious however I found the topping thin. I put only 1/2 cup of sugar and added 3tbsp of lemon zest with 9tbspof lemon. Really lovely and lemony. Will double the topping amount next time to get a thick top. Your recipes are always my go to. Thank you.
Juliette says
These are the best thing since sliced lemons! Made for the first time today and it wasn’t perfect, but it tasted amazing. My lemon tree is having a bumper crop and I think this may be all I make from them. I will perfect it in time. Thank you – love your recipes Nagi – and Dozer! Of course. 😉
Nicole says
What’s your thoughts on using margarine instead of butter in this recipe (as I’m out of butter)? Or disaster?
Lauren says
Fab – shortbread base has great texture. Found it quite sweet so reduced the sugar in the lemon curd to 190g and it turned out well, though needed to bake for a couple more minutes (though YMMV if your lemons are quite sour I think!)
Loretta mynett says
This recipe is wonderful, my family loved it but my daughter is Coeliac, could I make it with gf flour,?
Mary says
Made this recipe twice and it is absolutely delicious!! Have tried making many other lemon bar recipes and nearly didn’t try this as I’ve never had success with any Lemon Bar recipe….. but Nagi never fails…… its perfect!! Thanks Nagi 🙂
Just one question, could this recipe be made with Gluten free plain flour to make it GF or what would you suggest?
Carmen says
All I can say is yummy, my baking
tin was to big but we still loved this slice.
Amanda says
So easy and so delicious! Also great as a dessert warmed up and served with vanilla ice cream 🙂
Tisha says
Beautiful!!
sandie says
anyone make these using the 3 ingredient shortbread recipe?
Charlotte says
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!
Beth Tennison says
Hi!! Can this be doubled? Would a 9×13 work for that? And have you tried baking it in a disposable aluminum pan?
Charlotte says
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
Anna says
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!
Jennifer says
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
Kym Fitzpatrick says
Your recipes are amazing, yummy and so easy to follow. Can’t wait for your cookbook to come out
Nagi says
Thanks, Kym! N x
Ellie says
Delicious. How long will this last in the fridge? Or freezer?
Michael Ritchie says
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
Lynnich says
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.