Baking · serves 2

Lemon Bars

Shortbread base, sharp lemon curd on top. The contrast is the whole thing.

65 min Some work Vegetarian

Ingredients

  • Base: 1.5 cups maida, 170g cold butter, 1/2 cup icing sugar
  • Topping: 4 eggs, 1.5 cups sugar, 1/2 cup lemon juice, zest of 3 lemons, 1/4 cup maida

Method

  1. Base: rub the cold butter into the flour and icing sugar, press into a lined tin, chill 15 minutes.
  2. Blind bake at 180°C for 20 minutes until pale gold. It must be fully baked before the topping goes on, or you get a soggy layer.
  3. Topping: whisk eggs, sugar, lemon juice, zest and flour. Don't whisk in air — bubbles bake into a foam on top.
  4. Pour over the HOT base straight from the oven. That's what fuses the two layers.
  5. 170°C for 20-25 minutes until just set with a slight wobble.
  6. Cool completely, then chill 2 hours. Icing sugar over the top just before serving.

Questions people ask about Lemon Bars

How long does Lemon Bars take?

About 65 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Lemon Bars?

Topping: whisk eggs, sugar, lemon juice, zest and flour. Don't whisk in air — bubbles bake into a foam on top.

What can I use instead of maida in Lemon Bars?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Lemon Bars ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Lemon Bars vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Lemon Bars?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Lemon Bars?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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