Simple Lemon Bars | RecipeTin Eats


With a shortbread base and lemon curd topping that’s tart and not-too-sweet, those Lemon Bars are truly simple to make. Tastes like a Lemon Tart – however so a lot more easy!

Easy Lemon Bars photo

Lemon Bars

Those Lemon Bars are like a more effective type of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled sooner than full of lemon curd, then baked once more, then cooled.

Stunning. Sublime. Spectacular.

However for the times whilst you don’t have time for all that, Lemon Bars is what you’re making! It’s extremely easy: the bottom is blitzed in a meals processor, pressed in a pan, baked, then simply pour over a easy lemon curd combination and bake once more.

LOVE the lemon curd! Jammy, slightly custardy, tangy and not-too-sweet. Hits the spot!

Inside of Easy Lemon Bars
Easy Lemon Bars sliced

Elements in Lemon Bars

Right here’s what you wish to have to make those Lemon Bars.

For the shortbread base

The similar elements I exploit in my shortbread – as a result of that’s precisely what we’re making!

Easy Lemon Bars ingredients
  • Flour – Simply common undeniable / all-purpose flour.

  • Rice flour – Makes the shortbread extra crumbly. I don’t use it in my vintage shortbread cookie recipe as it doesn’t toughen the result (because of the precise manner I exploit). However for the short ‘n simple meals processor blitzing manner used on this recipe, it is helping stay the shortbread base “quick” (ie crumbly), the signature texture everyone knows and love about shortbread.

    Replace with cornflour / cornstarch which yields an excessively an identical outcome, and even abnormal flour will paintings high quality (the bottom might not be rather as crumbly like shortbread, it’s extra like a vanilla cookie).

  • Butter – Chilly, unsalted, reduce into cubes to blitz into sand with the flour.

  • Icing sugar / powdered sugar – The high quality grains are required to make comfortable, crumbly, melt-in-your-mouth shortbread. Common sugar makes harder shortbread – that’s no longer what we would like! 🙂

  • Pinch of salt brings out the opposite flavours. Same old follow in candy baking – doesn’t make it style salty.

Lemon curd filling

In my “right kind” Lemon Tart, I ask you to split eggs and use further egg yolks for the lemon curd. Now not nowadays! Sticking with entire eggs.

Easy Lemon Bars ingredients
  • Eggs – 3 huge ones, which might be 55 – 60g / 2 oz. every, bought in cartons labelled “huge eggs”. No want to deliver them to room temperature (which I typically name for in baking recipes!). The eggs set the lemon curd when baked.

  • Caster sugar / tremendous high quality sugar in the event you’ve were given it, since the finer grains guarantees it dissolves into the curd extra simply. On the other hand, common sugar (granulated sugar) is ok too.

  • Flour – Just a little is helping to make sure the curd units correctly. We don’t use flour within the Lemon Tart filling as it’s made “correctly”. However nowadays, we’re going simple!

  • Contemporary lemon! We’re the usage of the zest and juice nowadays. Zest for gorgeous lemon flavour, and the juice for tang!

Making lemon bars

Promised simple, and simple it’s! Right here’s how one can make this lemon bars:


In my pre-appliance days (learn: when I used to be a deficient uni scholar), I used to make shortbread the usage of my hands to rub the butter into the dry elements. At the moment, I’m lazy and use my meals processor. Few pulses, and it’s executed. Bonus: no worries about scorching little hands melting the butter!

How to make Easy Lemon Bars
  1. Blitz – Put the shortbread elements in a meals processor with the usual “S” blade. Blitz 5 to ten instances till it turns right into a free sandy combination.

  2. Press – Pour it right into a paper coated 20cm/8″ pan with overhang so you’ll carry the Lemon Bars out as soon as set. Unfold the bottom combination out then use one thing with a flat base to press it in firmly. I exploit a measuring cup.

    ⚠️ Make sure you press it firmly proper into the corners and proper as much as the wall of the pan so the lemon curd received’t leak down the perimeters and make the bottom soggy.

How to make Easy Lemon Bars
  1. Bake for 20 mins or till the perimeters are mild golden.

  2. Take away from oven and fill with curd instantly. ⚠️ Don’t let it cool as the bottom will shrink, inflicting the curd to run beneath the bottom which can make it soggy. Been there, executed that!

How to make Easy Lemon Bars
  1. Lemon curd – Whilst the bottom is within the oven, whisk the lemon curd elements in combination.

  2. Pour the filling onto the bottom.

  3. Bake for 20 mins till the highest is about however nonetheless comfortable. There may well be a small crack or two at the floor, that’s fully commonplace and will get coated up with a dusting of icing sugar!

  4. Cool – Absolutely cool at the counter then refrigerate for a minimum of 2 hours sooner than reducing to serve!

Not obligatory – To make it lovely, mud with icing sugar. It’ll sweat, so do that simply sooner than serving.

Dusting Easy Lemon Bars with icing sugar

Devour at the move.

I like those lemon bars no longer best as a result of they’re really easy to make, but in addition as a result of I’m a large fan of baked items you’ll consume at the transfer with one hand. Don’t get me improper. I received’t flip down a large fats slice of cake, nor can I stroll clear of a freshly cooked apple fall apart.

However they contain plates and cutlery. (And ice cream and cream).

While lemon bars and the like? I received’t even smash stride as I swipe one after I stroll previous, then consume at the move.

Unhealthy. At hand. And scrumptious.

Which additionally manner it makes very good meals for taking to university bake gross sales, gatherings and morning tea at paintings. Simply – simple to consume. Top enchantment issue!

– Nagi x

Watch how one can make it

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Easy Lemon Bars photo

Simple Lemon Bars

Servings16 squares

Faucet or hover to scale

Recipe video above. Only a handful of elements is all that is required to make those recent bars with a gorgeous vintage shortbread base crowned with a lemon curd. It is a truly simple recipe, simply be sure you do not overbake!


  • Preheat oven to 180C/350F (160C fan). Spray a 20cm/8″ sq. tin with oil and line with baking/parchment paper with overhang (so it may be lifted out as soon as cooked).

  • Base – Position Shortbread Base elements in a meals processor fitted with the usual “S” blade. Pulse 5 to ten instances till it turns into like sand. (Or use guidelines of hands, Word 2). Pour into the tin, unfold, then press firmly into the bottom, pushing it proper as much as the perimeters. The use of one thing flat to press in is beneficial!

  • Bake base for 20 mins or till golden at the edges and light golden within the center. Take away from oven. (⚠️ Word: do not let it cool, pour in curd straight away).

  • Lemon Curd – Whilst the bottom is baking, position Lemon Topping elements in a bowl and whisk till blended.

  • Bake 20 mins – Pour Lemon Curd onto base, then bake for 20 mins till the topping is about however nonetheless comfortable.

  • Cool – Take away from then oven and funky at the counter for 1 hour, then refrigerator for a minimum of 2 hours. Slice into 16 squares. Mud with icing sugar (confectionary sugar) and serve!

Recipe Notes:

1. Rice flour – Offers the bottom the normal crumbly shortbread texture. Cornflour / cornstarch could also be used which supplies it a relatively extra “soften on your mouth” texture. Each are scrumptious!
2. Base making – In case you don’t have a meals processor, you’ll use your hands to “rub” the butter into the dry elements and also you’ll finally end up with the similar crumbs that you just see within the footage.
3. Garage – As soon as chilled and set, it may be stored at room temperature if it’s relatively cool on your pantry. Another way, stay it on your refrigerator however deliver to room temp sooner than serving! Lasts 5 days.
4. Diet according to serving i.e. 1 slice of the 16 bars this recipe makes.

Diet Data:

Serving: 55gEnergy: 186cal (9%)Carbohydrates: 30.3g (10%)Protein: 2.2g (4%)Fats: 6.8g (10%)Saturated Fats: 4g (25%)Ldl cholesterol: 50mg (17%)Sodium: 90mg (4%)Potassium: 32mg (1%)Sugar: 22.6g (25%)Diet A: 200IU (4%)Diet C: 4.1mg (5%)Calcium: 10mg (1%)Iron: 0.5mg (3%)

At the start revealed April 2016. Up to date with an stepped forward recipe with a extra custardy lemon curd and an stepped forward base. Plus a lot wanted glowing new footage and recipe video. And who doesn’t need to see a Lifetime of Dozer replace – Then and Now??

I like bars and slices.

Simple to consume at the move!

Lifetime of Dozer

A part of the thrill of re-publishing previous recipes (with the exception of making improvements to them and changing previous footage) is seeing Lifetime of Dozer Then and Now.

Excluding….it dawned on me that not anything has modified, rather then extra gray hairs on his face. Evidence:

THEN – 2016

(The unique Lemon Bars e-newsletter date)

What I wrote in 2016: Dozer….in disbelief that none of those Lemon Bars got here his approach….

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

Now – 2023

Dozer….in disbelief that none of those Lemon Bars got here his approach….SaveSaveSaveSave



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