Lemon Bars – Bake It Today

The problem with lemon based cakes is that more often than not, they don’t really look all that exciting in photos. However, SniffSnorters, you must must must make these. They are sooooooooo extremely delicious and you will win brownie points with anyone you serve these to. They don’t require a rolling pin for the pastry base, you don’t need to separate the yolks from the whites, the visual appeal is in their rustic look and you won’t need to use more than one bowl to make these. Did I also mention that it will be ready in under 2 hours?


For the pastry crust (trust in the process & don’t you dare shirk away from this recipe because I mentioned pastry):
250g butter (I use salted because I love a slight salt flavour to my pastry)
100g caster sugar
300g plain flour

For the lemon filling:
6 large eggs, at room temperature please
600g caster sugar (I apologise in advance for your arteries)
Grated zest of 6 lemons (approximately 2tbsp)
250ml of freshly squeezed lemon juice (if you really squeeze the suckers, you should get enough out of 6 lemons)
125g plain flour
Icing sugar for dusting


-Get your oven to 175C.
-Make the crust by creaming the butter and sugar until lint and fluffy with a tabletop mixer or a handheld one. Add the flour and bring the mixture together on a lightly floured surface.
-Round the dough up into a flat disk and press it into a lipped baking tray around 12×10 inches and 2-3inches deep. Make sure you build up a half an inch edge all around.
-Chill the pastry for 1/2 hr.
-Bake at 175C for 15-20 mins until lightly brown. Make the filling now.
-Combine the eggs, sugar, lemon zest, flour and lemon juice. Really make sure you mix well. Pour it onto the chilled pastry crust and don’t worry if the filling ends up going above the pastry edges. It will be fine.
-Bake for 30-35 minutes but do check at 30 minutes, I never have to cook longer than this. The edges would be caramelised and filling would be this cheery and sunny colour of yellow.
-Cool to room temperature and do make sure you dust it liberally with icing sugar. It really does enhance the flavour. Cut into squares and try not to eat them all at once.


One thought on “Lemon Bars – Bake It Today

  1. Annemarie says:

    Surely this is more a shortbread recipe for the base than a pastry one? Love lemon bars, my (similar) recipe is entitled “luscious lemon lust slice”.

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