Posted by: Joan Spiller | May 26, 2013

Lemon bars – Recipe

This is one of those recipes you almost go “no, too hard” when reading, because it “seems” fiddly but trust me, it is SO not. If you make ginger crunch or louise slice it’s a given you can nail this. If you know how to use an oven and set of scales – it’s also going to work for you!

To make it simpler, I break it into two components. 

First we have the base:

225g butter
1/2c white sugar
2c plain white flour

Then we have the lemony topping:

4 eggs
1&1/2c sugar
1/4c plain white flour
1c lemon juice
zest (skin, grated off) of 1 large lemon

Method wise – it’s also simple:

Preheat your oven to 175 deg C.

Prep the base by rubbing the butter into the flour and sugar until it resembles fine crumbs. Press into a spring form cake tin (one with a removeable base) and bake at 175 deg C for 15 minutes  until golden in colour.

A word of warning – this mixture is runny. So don’t panic if you think “no wayyyy?” when you make it and do not be tempted to thicken it! (yes, been/there done that = Yuk!) 🙂

While that’s cooking, whisk the eggs (always at room temperature, remember!) with the sugar until it sort of looks like lemon curd i.e. it thickens and goes pale in colour..
Sift in the flour then mix through the lemon juice and zest.

Pour onto the base and bake a further 20 minutes until pale golden in colour.

Remove from the oven and allow to cool before cutting into slices.

Serve dusted with icing sugar..

This makes a gorgeous dessert with a dollop of mascarpone on the side. Or a nice snack with a cup of coffee.
Heck who am I kidding it’s good anytime! 😉

It is SO simple, really .. Let me know how you get on!



  1. Oh, yum!!


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