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
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 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 to take on a picnic. Delicious and of course the recipe works perfectly. I substituted gluten free flour for normal flour because I am coeliac. WORKS PERFECTLY 😍❤️♥️❤️♥️❤️
DELICIOUS! When I told my husband I wanted to give this a try, he told me to go ahead but he won’t be having any as he is not a big fan of lemon. So far, he ate more of it than I did! So I guess I’ll leave it here. Kisses to you and Dozer, Nagi! Happy New Year!
Love this recipe
So yummy
Love this recipe.
I’ve had so many compliments.
Thank you Nagi.
Can it be frozen?
Would love to know this.
I have frozen these and they are still great! I even like them straight out of the freezer. The lemon is still soft but not as sloppy so actually easier to eat!
These looked and smelled great while I was preparing them. But don’t make the mistake of using a cake pan with a removable base – mine leaked everywhere.
These are YUM. Needed to use up some lemons. Turned out beautifully. Another winner Nagi!
I could literally eat the entire thing! So good!!! Having tweaked it to suit my tastes, I add 2tbs coconut to the base, and reduce the sugar in the topping to only 3/4 cup which makes the lemon more tart (plenty of sweetness still without being overpowering). As Nagi says, DON’T OVER BAKE! Better slightly under than over.
So quick and easy! But tastes like more effort has been put in :)!
I think I commented previously on my old 89’s recipe for lemon squares/bars I tried your recipe today both basically the same but differences in quantities (eggs 3eggs instead of 4 and yours gas less sugar) I think your shortbread vase(I rubbed through fingers…less washing up) is more stable (doesnt crumble off when eating. Your recipe is tangier(nice) I would make the sweeter version for my 90y.o mum as she doesn’t like tangy things the older she gets. I gave updated my 80’s recipe with your quantities for future reference. It’s a lovely 1 bowl recipe (clean out the bowl the base was made in and dry off) with minimal tidy up ..gets the thumbs up any day😄 thankyou for the update in my repertoire! The picture of Dozer looks like a doggy version of me in the 80’s with the old recipe and then me 2024 with the updated one…I suspect I look much older than dozer😆😆
So bright and sunny, tart and sweet! Rather than zesting, I peeled the lemon (just the outer part of the rind) and placed the peeled strips in a coffee/spice grinder with regular sugar. This results in “superfine” sugar blended with zest, and helps spread the flavor throughout the final product.
I could eat all the squares at once! Absolutely delicious.
Super easy to make and so impressive! A new family favourite. Thanks, Nagi!
What a fabulous, quick and forgiving recipe! I thought I ruined the base because my cold butter melted very quickly as it was very hot and humid when I made this. My shortbread looked more like a large lump. But the bars still turned out great!
I love this recipe. Today, l had to make it with brown sugar as l had run out of icing sugar. It has worked well just a richer flavour. Can these be frozen Nagi?
I love these lemon bars but added a twist by melting half a block of Old Gold Chocolate with butter in the microwave and spreading on top -delicious! Thank you Nagi and Dozer.
Made this today for tomorrow’s morning tea. May have to make another batch since both of us can’t stop eating the slices. Up there with some of the best!!
Have made these a few times and they never fail to disappoint – because, when does a Nagi recipe ever disappoint! Just don’t forget and leave them in the oven too long! I reduce the sugar in the filling to 3/4 cup and they’re still sweet enough, and add two tbs of coconut to the base for an extra flavour hit. Great with lime too if you’ve not got lemon or want to change it up 🙂
Der – re last post I meant to say that they never fail to IMPRESS! Lol – sorry everyone – Sunday brain!
I made these last week. Gone in 3 days. lol. They were excellent! So easy! I was wondering if the same/ similar recipe would work replacing lime for lemon? Just curious.
I plan on using limes instead, no reason why it won’t work…I just love lime and nearly always replace lemon with limes in recipes. Delish!
Another hit! Will be making this again
Absolutely delicious and very easy to make.
I was prepared to make a shortbread base and slowly cook some curd to spread over the top. Imagine my delight when I got to just dump it all in the pan!
Hardest part is waiting for it too cool down (as per usual with Nagi’s recipes)