AMAZING lemon bars
These fruity AMAZING lemon bars are refreshing and irresistibly good. The perfect summer dessert on the patio, for a picnic or for take away!
Servings Prep Time
12bars 15minutes
Cook Time Passive Time
50minutes 2hours
Servings Prep Time
12bars 15minutes
Cook Time Passive Time
50minutes 2hours
shortbread crust
  • 1/2cup Buttercold, in pieces
  • 4tbsp icing sugar
  • 1cup flour
  • 1/4tsp salt
lemon layer
  • 1cup granulated sugar
  • 1/4cup flour
  • 1tsp lemon zest
  • 3/4cup fresh lemon juice
  • 4medium organic eggs
  1. Line a square baking tin (approx. 22x22cm) with baking paper (bottom and edges). Preheat the oven to 170°C / 340°F upper/lower heat.
  2. Mix sugar, flour and salt in a bowl. Cut the butter into small pieces and rub with your fingers into the sugar-flour mixture until a sand-like mass is formed. (Alternatively, you can put all the ingredients in a blender and mix briefly until it’s a sand-like texture). Press the dough firmly into the bottom of the baking tin. Prick a few times with a fork to avoid bubbles when baking.
  3. Bake for 20-22 minutes until the edge is slightly golden.
  4. Meanwhile prepare the filling: Mix the sugar and flour in a bowl. Stir in the lemon juice and eggs with a whisk. Empty the cream onto the pre-baked base. Bake for another 20-25 minutes until the centre of the cream no longer “wobbles”. For this, lightly bump onto the baking tin.
  5. Allow the baked lemon bars to cool down at room temperature for 1-2 hours. Then place them in the refrigerator for at least 1 hour.
  6. Sprinkle with a little icing sugar as desired before serving. Enjoy fresh from the fridge or at room temperature (I like them cold best).
  7. Keep the lemon bars in the refrigerator and eat them within 5 days.