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….
Luv lemon bars…
These lemon bars are dangerously delicious!!
My only question is; is ok to freeze?
Yikes! I keep meaning to check. Just worried the curd will break 🙂 Hopefully someone freezes one soon and pops in a note here, else I will try to remember! N x
Yes, you can freeze them and even eat them straight from the freezer. The lemon stays soft.
Another winner winner…I put the lemon rind on top of the lemon topping…prob will cut back the sugar 2 3/4 cup….thks Nagi yr the bomb 🙂
Hi Nagi, love these lemon bars! I had no icing sugar so I topped it with a little extra lemon zest and a sprinkle of raw sugar. Yum!
Do they need to stay refrigerated?
Hi Nagi.
I Love your recipes and follow them often.
However, I made the lemon bars, and although the lemon toppings flavour was intense the pastry base when I made it had the texture of marzipan. I’m wondering if that may have been the 200 grams of sugar?
Delicious! Thinner than I imagined but lovely. Great use of lemons that are filling my tree! Will make again… oh, and we’re not so patient so ate some ahead of recommended cooking time and they were good, but definitely better once fully cooked and set…
Cooling time! Ate some ahead of cooling time… auto “correct…”
Made this with low fodmap flour today, worked perfectly and tastes fab!
Hi Nagi,
I just measured my tin and it was 8inx12in, so no wonder it didn’t work out quite right. It’s so delicious and I am going to serve it as dessert with stawberries on top. You are such an inspiration and so generous with your talent! Am definitely getting your cookbook. Hope it’s here in NZ. I shall google.
Love Dozer and have a breeder friend of that dog and he swears by MicroMed for dogs. You can buy online.
I excitedly made these Easy lemon bars but the base didn’t make enough to cover with the topping.
Hi Lyn! I’m sorry, I’m confused – there wasn’t enough base or enough topping?? Did you use a 20cm / 8″ square pan?? N xx
HI Nagi
I needed something super quick with the ingredients I had on hand so these were perfect. I had to make them gluten free so replaced the plain flour with half gf plain and half gf corn flours and they worked perfectly. Delicious!
I’ve had this one in my armoury for 20years or so it’s such a great recipie and I ground it freezes well so I can make it and freeze it and take out a slice without being my usual greedy self and polishing the lot off before I know it. I’m now going to compare yours with the one I have 😄
Yes, do!! come back and tell me what you think! – N x
The main differences (Im using your recipe next week) are no rice flour in my old recipe (the book is delights, seductively sweet recipes published by Murdoch books and probably bought in the noughties) there is more sugar and less lemon I’m my book but my book has 4 eggs. Other quantities are reasonably similar making the base in my book they cream butter and sugar with beaters and fold in the flour with a metal spoon. I might do a head to head comparison 😄 I suspect the extra lemon juice will win out😄
Yumm!! These were so easy to make and didn’t take long. I used 1/4 lemon juice and 1/4 lime juice in the end and it turned out good. Thanks again Nagi! Another amazing recipe 💕
That’s so great to hear Lucy!! So glad you enjoyed them – N xx
These were incredibly delicious and i made them gluten free! I have my own gluten free flour mix I make and it turned out so well. I can tolerate a very little gluten so allowed for that in the curd mix and used plain flour, only as my gluten free mix does work well in thickening sauces.i also halved the sugar. Another beautiful recipe Nagi!
That is SO great to hear Melissa! I did think this would be ok with any GF flour because it’s not like a cake that needs to rise 🙂 Thanks for sharing your feedback, I’m sure others will find it very useful! N xx
Nagi thank you for this recipe. My lemon tree is loaded and I made these excellent bars this morning. I lowered the sugar to 3/4 cup as we like the tangy taste, and they were a resounding hit. I can see that these will be on the menu for many years to come:)
I’m so jealous you have a lemon tree! I’ve NEVER had an abundant one! N x
Delish Nagi!! Great zing of lemon and yes very quick/easy. I’ve never had a disappointment with any of your recipes, sweet or savoury! You’re a treasure! Big thanks.
I’m so glad you enjoyed this Wendy!! Thanks for taking the time to come back and let me know – N x
LUV comments about Dozer. LUV the pictures.
LOL
And I never even have to THINK, they words just flow out 😂 Unlike writing recipes!!!
I made these for my mum and dad and they absolutely loved them.
Both you and Dozer just get better with age! Two beauties. 😉 (2016-2023 Dozer pics).
This recipe was great (as usual). I don’t usually do deserts of any kind, but did this time and the wife loved them! Thanks as always, Nagi!
Are there any adjustments needed to make this a lime bar? Other than swapping limes for lemons of course…
Thanks!
Hi Nagi … Thanks for sharing your recipes & tips on cooking etc. We live out of town, on a small farm & it’s often convenient to have things in the freezer. It would be good to know if each of your recipes was suitable to freeze, in particular Easy lemon bars. Thanks … Ada