These Twice-Baked Lemon Bars are More-ish!

lemon bars

Made with a shortbread style base with a super easy lemon custard topping and icing sugar, these twice-baked lemon bars are simply delicious and more-ish!

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  • 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


  1. Heat oven to and bake at 162°C / 325°F / Gas mark 3.
  2. Blend butter, flour and icing sugar.  The mixture will start to resemble breadcrumbs.  Squeeze together into a soft dough with fingers then pat into ungreased 13x9x2-inch pan and bake for 18 to 20 minutes.
  3. Allow to cool.
  4. For the filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.
  5. Pour over first layer.
  6. Return to oven and bake at 162°C / 325°F / Gas mark 3 for 20 minutes.
  7. Loosen around edges, cut into bars and sift icing sugar over the top while warm.

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Have you made these lemon bars? What did you think? Let us know in the comments.

lemon bars

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