Lemon bars are one of those treats that always bring a smile. With their buttery base, tangy citrus topping, and dusting of icing sugar, they’re the perfect mix of sweet and tart. They look elegant, taste refreshing, and are surprisingly easy to make at home.
Lemon Bars
16
Squares15
minutes25
minutes300
kcal40
minutesA refreshing, zesty slice with a buttery base and tangy lemon topping. Perfect for afternoon tea.
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Ingredients
125 g butter, softened
40 g (¼ cup) icing sugar
155 g (1¼ cups) plain flour, sifted, divided
125 ml (½ cup) lemon juice
3 eggs
220 g (1 cup) caster sugar
2 tsp finely grated lemon rind
Extra icing sugar, to dust
Directions
- Preheat oven to 180°C (160°C fan-forced).
- Line a 28 x 18 cm lamington tin with baking paper.
- Beat butter and icing sugar with electric beaters until smooth.
- Stir in 1 cup (125 g) of the plain flour.
- Press mixture evenly into prepared tin.
- Bake for 15 minutes or until golden.
- Whisk eggs, caster sugar, remaining ¼ cup (30 g) plain flour, lemon juice and rind in a bowl until combined.
- Pour lemon mixture over hot cooked base.
- Bake for 20 minutes or until topping is firm and set.
- Cool completely in the tin.
- Dust with icing sugar and cut into squares or bars.
Notes
- Swap lemon juice for lime or orange juice for a flavour twist.
- Store in an airtight container for up to 3 days.
- Chill before cutting for neat edges.
- Use fresh lemon juice for the best flavour.
Even though many of us grew up with a plate of lemon bars on the kitchen bench, they’re actually a fairly recent invention.
A Short and Sweet History
The first proper recipe popped up in the Chicago Daily Tribune back in 1962, thanks to a home cook named Eleanor Mickelson. Not long after, Betty Crocker featured a very similar version in one of her books, and from then on they became a household favourite across America.
Of course, their roots go back even further. The buttery shortbread base has been loved for centuries, especially in Scotland where shortbread began. The lemon topping is closely related to lemon curd, which was popular in England in the 1800s. When the two came together in a simple slice, the humble lemon bar was born.
By the 1960s and 70s,they had become a regular at bake sales, potluck dinners, and family gatherings. They were a practical choice too – quick to make, easy to transport, and they kept well in the fridge. Over the years, cooks have experimented with different twists, swapping the lemon for lime or orange, making them gluten-free, or even turning them into vegan versions.
Part of the charm of this simple dessert is just how adaptable they are. They can be dressed up for a fancy afternoon tea, or simply cut into squares and tucked into a lunchbox. They’re the kind of treat that feels special without being complicated – the best of both worlds.
No matter how you serve them, lemon bars remain a true classic. They’ve stood the test of time because they’re bright, simple, and nostalgic – the sort of recipe you’ll find being passed down through generations, much like the way your Nan might have made them.
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