Made with a buttery shortbread-style base, a simple lemon custard topping, and a dusting of icing sugar, these twice-baked lemon bars are properly delicious – and more than a little more-ish!
These zingy, zesty lemon bars are a great traybake for coffee mornings, bake sales, or a spot of weekend family baking – any excuse will do, really. Kids love them, but they’re grown-up enough for the adults too, which makes them the perfect bake for sharing.
You may also enjoy: Aoife Hearne’s Delicious Baked Berry Squares
Luscious Lemon Bars Recipe
Ingredients
- 225g/8 oz butter
- 300g/10 oz flour
- 110g/4 oz icing sugar
- 4 beaten eggs
- 225g/8 oz sugar
- 4 tablespoons flour
- 4 tablespoons lemon juice
- 1 tablespoon finely grated lemon peel
- Sieved icing sugar, to finish
Method
1. Preheat the oven to 162°C / 325°F / Gas mark 3.
2. Blend the butter, flour and icing sugar together until the mixture starts to resemble breadcrumbs. Squeeze it together with your fingers into a soft dough, then pat it into an ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes.
3. Allow the base to cool.
4. For the filling, blend together the eggs, sugar, 4 tablespoons of flour, lemon juice and lemon peel.
5. Pour the filling over the cooled base.
6. Return to the oven and bake at 162°C / 325°F / Gas mark 3 for a further 20 minutes.
7. Loosen the edges, cut into bars, and sift icing sugar over the top while still warm.
You may also enjoy: You’ll Love This Delicious Banana Upside Down Cake
Frequently Asked Questions
Can I make these lemon bars ahead of time?
Yes. Lemon bars keep well for a few days once stored in an airtight container in the fridge. In fact, many parents find the flavour is even better the next day, once the layers have had time to settle.
Why are they called “twice-baked”?
The shortbread base is baked on its own first, then the lemon filling is poured over the top and the whole tray goes back into the oven for a second bake. This two-step method gives you a firm, buttery base and a soft, zesty top layer.
Can I freeze lemon bars?
Lemon bars can be frozen once fully cooled, ideally without the icing sugar topping. Dust with icing sugar after defrosting for the best finish.
What can I use instead of fresh lemon juice?
Fresh lemon juice and freshly grated zest give the best flavour, but bottled lemon juice can be used in a pinch if that’s what you have to hand.
You Might Also Like
- Aoife Hearne’s Delicious Baked Berry Squares
- You’ll Love This Delicious Banana Upside Down Cake
- More easy family traybake recipes on MyKidsTime
Fancy trying something new this weekend? Browse our full collection of family-friendly recipes for more easy bakes worth saving to your favourites.
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