Lemon Bars

Makes 16



Prep Time


Cook Time

A shortbread base with a tangy lemon topping. Perfect for morning or afternoon tea.


Shortbread Base

  • 1 cup flour
  • ¼ cup icing sugar
  • 115g butter – softened

Lemon Topping

  • 3 eggs
  • 1½ cups sugar
  • ½ cup flour
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • Icing sugar, to dust


  • Line a 20cm square cake tin with baking paper.
  • To make the Shortbread Base, beat together the flour, icing sugar and butter.
  • Press into the prepared tin.
  • Chill in the freezer for 10 minutes.
  • Preheat oven to 175°C (155°C fan bake).
  • To make the Lemon Topping, whisk together all the ingredients. Bake the base for 15–18 minutes until it starts to brown.
  • Remove from the oven and carefully pour the topping over the base.
  • Bake for a further 25–30 minutes or until the topping is just set.
  • Leave to cool in the tin.
  • Dust with icing sugar then cut into 16 bars.