Lemon bars
These classic lemon bars feature a buttery shortbread base topped with a tangy lemon filling, baked until just set and chilled for perfectly sharp, sweet slices.
Updated : 31 December, 2025
Easy
About 20 min.
Ingredients
For the base
275 grams
Flour
100 grams
Powdered sugar
200 grams
Butter
For the topping
5
Lemon
400 grams
Sugar
50 grams
Flour
6
Eggs
as needed
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Line a 20x30cm/8x12in baking tin with baking paper, making sure the paper comes up the sides for easy removal later.
Step 2
To prepare the base, place the flour, icing sugar and butter into a bowl. Using your fingertips or a pastry blender, rub the mixture together until it resembles coarse gravel. Press the mixture firmly into the base and up the sides of the prepared tin, compacting it well so it forms a solid layer. Bake for 30 minutes, or until deeply golden. Remove from the oven and leave to cool slightly.
Step 3
Reduce the oven temperature to 160C. To make the topping, place the lemon zest, lemon juice, caster sugar, flour and eggs into a large bowl and whisk until smooth and fully combined. Pour the lemon mixture evenly over the baked base.
Step 4
Return the tin to the oven and bake for 25 minutes, or until the topping is set and no longer wobbly in the centre.
Step 5
Remove from the oven and allow to cool for 45 minutes. Cover the tin and chill in the fridge for at least 3 hours until fully firm. If using, dust lightly with icing sugar, then cut into 24 small squares. Serve as they are or with fresh blueberries or blackberries, if you like.
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