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Home Quick and Easy

Easy Lemon Bars

By:Nagi
Published:8 Sep '23Updated:8 Sep '23
334 Comments
Recipe v Video v Dozer v

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!

Easy Lemon Bars photo

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!

Inside of Easy Lemon Bars

Easy Lemon Bars sliced

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!

Easy Lemon Bars ingredients
  • 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.

Easy Lemon Bars ingredients
  • 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!

Making Easy Lemon Bars
Making Easy Lemon Bars

How to make Easy Lemon Bars
  1. 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.

  2. 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.

How to make Easy Lemon Bars
  1. Bake for 20 minutes or until the edges are light golden.

  2. 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!

How to make Easy Lemon Bars
  1. Lemon curd – While the base is in the oven, whisk the lemon curd ingredients together.

  2. Pour the filling onto the base.

  3. 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!

  4. 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.

Dusting Easy Lemon Bars with icing sugar

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 photo

Easy Lemon Bars

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 40 minutes mins
Cooling: 3 hours hrs
Total: 3 hours hrs 55 minutes mins
Sweet Baking
Western
4.92 from 104 votes
Servings16 squares
Tap or hover to scale
Print
  • 250
Recipe video above. Just a handful of ingredients is all that's required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don't overbake!

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:

1. Rice flour – Gives the base the traditional crumbly shortbread texture. Cornflour / cornstarch is also used which gives it a slightly more “melt in your mouth” texture. Both are delicious!
2. Base making – If you don’t have a food processor, you can use your fingers to “rub” the butter into the dry ingredients and you’ll end up with the same crumbs that you see in the photos.
3. Storage – Once chilled and set, it can be kept at room temperature if it’s fairly cool in your pantry. Otherwise, keep it in your fridge but bring to room temp before serving! Lasts 5 days.
4. Nutrition per serving i.e. 1 slice of the 16 bars this recipe makes.

Nutrition Information:

Serving: 55gCalories: 186cal (9%)Carbohydrates: 30.3g (10%)Protein: 2.2g (4%)Fat: 6.8g (10%)Saturated Fat: 4g (25%)Cholesterol: 50mg (17%)Sodium: 90mg (4%)Potassium: 32mg (1%)Sugar: 22.6g (25%)Vitamin A: 200IU (4%)Vitamin C: 4.1mg (5%)Calcium: 10mg (1%)Iron: 0.5mg (3%)
Keywords: easy lemon bars
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

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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….

Dozer in disbelief that he didn't get to try the Lemon Bars...

Now – 2023

Dozer….in disbelief that none of these Lemon Bars came his way….SaveSaveSaveSave

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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334 Comments

  1. Tricia says

    December 7, 2023 at 8:54 pm

    5 stars
    As the recipe said these were so easy. I made with limes and bars were so flavoursome. Followed Navi’s notes and got the base exactly as I like it

    Reply
  2. Kat says

    December 6, 2023 at 1:25 pm

    5 stars
    These look and taste way fancier than they actually are. They’re so good with a bit of cream on the side too… Hardest bit is waiting for them to cool in the tin before cutting..

    Reply
  3. Stacey says

    December 5, 2023 at 3:43 pm

    5 stars
    These are so so easy to make! Taste delicious and only need a few ingredients! Win win!

    Reply
  4. Amy says

    November 30, 2023 at 7:19 pm

    5 stars
    I have made this recipe for years! Everyone loves it, and I always get asked for the recipe. Quick, easy and super delicious every single time

    Reply
  5. Maggie says

    November 29, 2023 at 9:19 pm

    I made Nagi “Easy lemon Bars” and they are absolutely delicious! Thank you so much for this delicious recipe. It is such a great way to use all the lemons I have from my overflowing tree

    REPLY

    Reply
  6. Elise Immanuel says

    November 29, 2023 at 6:16 pm

    5 stars
    Such a delicious and simple recipe. I love lemon tart and this was the cheats quick way of getting a similar taste. Yum!

    Reply
  7. Amelia says

    November 13, 2023 at 5:11 pm

    5 stars
    Hi Nagi, Thanks for this gorgeous recipe. It was nice and tart. FYI I froze half to see if the curd would split and it didn’t! It still tastes good after being defrosted and has great texture.

    Reply
  8. Wendy says

    November 2, 2023 at 3:51 pm

    Hi Nagi … I already have a jar of homemade lemon butter. Can I spread that on the top with or without cooking please
    Maybe someone else can advise as well

    Reply
  9. Sharon Mobilia says

    October 29, 2023 at 5:20 pm

    5 stars
    I was looking for a lemon recipe to use up some lemons from our tree. Bonus points for having all of the other ingredients on hand as well. (Subbed rice flour for corn flour).
    These will not last long, crunchy base with gooey top and just enough lemony bite without having to make a face. These are easy for beginners.

    Reply
  10. Anni says

    October 17, 2023 at 11:50 am

    5 stars
    I made this for garden club yesterday and kept a couple of bars for my husband. None left! It’s so easy and delicious.

    Reply
  11. Deb says

    October 16, 2023 at 6:28 pm

    5 stars
    Made a lime version. Everyone loved them. Nagi is a legion I at our house as never had a fail with any of her recipes.

    Reply
  12. Lois DJ says

    October 9, 2023 at 10:03 am

    5 stars
    Wonderful recipe! They hold up really well. Took them to church for coffee hour. Thank you, Nagi!

    Reply
    • Sheila says

      December 1, 2023 at 10:02 am

      5 stars
      Love this super easy, deliciously lemony slice. Always a struggle to wait the required 3 hours to cool
      and chill, but so worth it.

      Reply
  13. Laura Gill says

    October 4, 2023 at 3:34 pm

    5 stars
    These lemon bars are freaking phenomenal…. We’ll be lucky if there are any left at the end of the day! The recipe so was easy to mix together and bake. This is the easiest fuss free deliciousness I have made in ages.

    Reply
  14. Lidia says

    October 4, 2023 at 9:18 am

    5 stars
    I’ve never used rice flour in a base before but it definitely makes a better base.
    I hope to see more bars and slices using this method.
    This recipe is now my GOTO lemon bar!

    Reply
  15. Lyn says

    October 1, 2023 at 7:24 pm

    Well…I have been making these for years now and loving this slice. I was reading the comments today and someone said that they used custard powder instead of plain flour in the topping. So I tried it…….yuk! Takes like custard- what was I thinking???? So if anyone decides to give that a go, forget it and stick to the recipe.
    We will still eat it but not at the “just one more piece won’t hurt” rate that we have been doing. Lucky I have a lemon tree!!

    Reply
  16. Henrietta says

    October 1, 2023 at 4:10 pm

    . Looks so delious this is a must try for me. I adore the lemony taste.

    Reply
  17. Cherie says

    September 24, 2023 at 12:06 pm

    Made this Lemon Cheesecake for the first time, last night. OMG it’s so easy & so yummy. Everyone in the Family Loved it, As it’s finished Gees now I’ve gotta make the family another one 👍❤️

    Reply
  18. Jackie Williams says

    September 23, 2023 at 8:37 am

    I make this all the time… in lemon season it’s a winner with everyone. Delicious lemony yum. Like lemon meringue with out the meringue.
    No fail

    Reply
  19. Meredith says

    September 22, 2023 at 9:30 am

    5 stars
    Excellent! Had many compliments on how good they were, Served them with a little ice cream. Great on their own too.

    Reply
  20. Kieran says

    September 21, 2023 at 10:19 am

    5 stars
    Great recipe – good balance between sweet and tart. Only thing is, my curd always looks far more splotchy and ugly compared to yours in the video. Is there something I should do differently?

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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