Lemon bars are really easy to make and a delight to savour!
Made with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. I think you’ll be surprised how straightforward Lemon Bars are to make!
Lemon Bars
As I started writing this, I remembered that I shared Parmesan Shortbread Biscuits just 2 weeks ago. And that I shared a Honey Lemon Chicken last week.
And here I am today sharing these easy Lemon Bars with a shortbread base.
Jeez. I score high on variety, don’t I?? 😉 But I couldn’t resist. On Monday I was moaning about how I could feel that winter was just around the corner which is why I indulged in the winter-comfort Italian Meatball Soup, and yet yesterday when I made these, it was like summer was back and these Lemon Bars were fitting! (It’s Friday today and winter is back. Mr Weatherman, make up your mind!!!)
Lemon Bars Biscuit Base
For me, a key element of these Lemon Bars is the shortbread base. I really love using a classic Scottish shortbread recipe. Because the Scots claim shortbread as theirs, and there’s no denying they know a dang good one!
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 mini food processor. 4 or 5 quick pulses, and it’s done. How easy is that??
Pour the buttery “sand” into the tin, pat down, bake for 15 minutes. While it’s baking, whisk together the very simple lemon curd (eggs, sugar, lemon and flour), pour it in, bake again. Then cool to let it set.
That’s it.
Is shortbread made with rice flour or cornflour?
Oh – I forgot to mention: rice flour vs cornflour/cornstarch. The jury is out out on whether classic Scottish shortbread is made using rice flour or cornflour. Rice flour produces a crisper biscuit (but still soft) that crumbles beautifully as shortbread should. In contrast, shortbread made with cornflour is not as crisp but melts in your mouth more.
For this particular recipe, I think that the crisper shortbread is nicer as a contrast to the creamy lemon curd.
The magic of baking and how a few simple steps can transform into something so scrumptious always amazes me. In fact, with the shortbread base, these taste just like lemon meringue pies – minus the meringue top.
I don’t consider myself an expert baker by any means so when I share desserts, they are always pretty safe. Fuss free, zingy and sweet, but not too sweet, these are the type of sweet treats that will please everyone! – Nagi x
MORE IRRESISTIBLE BARS AND SLICES
-
Brownies!! AND Salted Caramel Stuffed Brownies – ooh la la!!
-
Caramel Slice (aka Millionaire’s Shortbread!) – the great Aussie favourite!
-
Strawberry Bars – made with tons of fresh strawberries!
-
Easiest Ever Raspberries Jam Bars
-
No Bowl Choc Nut Bars – just layered up right in the pan!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Lemon Bars
Ingredients
Shortbread Base
- 3/4 cup (115g) plain flour (all purpose flour)
- 1/4 cup (40g) rice flour (or cornstarch/cornflour) (Note 1)
- 1/2 cup (60g) icing sugar / confectioner's sugar
- 1/4 tsp salt
- 110 g / 1 stick butter (cold), cut into 1cm / 1/2" cubes
Lemon Topping
- 3 large eggs or 4 small eggs
- 1 1/2 cups (330g) caster sugar / super fine sugar
- 1/4 cup (35g) plain flour (all purpose flour)
- 1 tbsp lemon zest (do this before juicing)
- 6 tbsp (90ml) lemon juice (2 - 3 lemons)
Instructions
- Preheat oven to 180C/350F (all oven types). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form - see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
- Bake for 12 minutes or until light golden. Remove from oven.
- While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
- Pour Lemon Topping onto the Shortbread Base. Bake for 18 - 20 minutes until the topping is set and light golden.
- Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer….in disbelief that none of these Lemon Bars came his way….
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.
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!!