Lemon bars

Latest comments and suggestions

• Kiwi Judi

  03 August 2010

  Kiwi Judi commented on this recipe

  This is very similar to a recipe from Taste magazine July 2007. Their note is: It is important that the filling be poured onto a hot base, straight from the oven. If the base is cold, the base will rise to the top and the delicate lemon custard will sink into the base.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  06 August 2010

  janet rated and commented on this recipe

  

  I have made all three of the slices using the same base and they are really good. I am not sure about the comment regarding the cold base as when I did the lemon bars there was no problem.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kirsty Lou

  02 March 2011

  Kirsty Lou commented on this recipe

  These are yummy! I found this a very easy recipe to make. I cut mine up much smaller than this - about 40 or so, so that they were little bite size pieces. I am considering next time making them much bigger and serving with a quill of Mascapone as a dessert. Really zesty and fresh, will definatly make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  11 August 2011

  Wendy commented on this recipe

  I would love to make these but I am not sure what Ground Rice is? Tesco by me doesnt have it but after googling, i see that some peeps substitute for semolina? Any suggestions please?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sunshinegirl

  13 August 2011

  Sunshinegirl commented on this recipe

  I've just taken these out of the oven to cool, and am fearing the worst as I've evidently done something wrong. My base was like a dough - I think I must have used to much butter. The topping looks and smells nice so may just eat that on it's own!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lavender

  20 October 2011

  Lavender rated and commented on this recipe

  

  The lemon topping is delicious, but very intense - 200 ml. is a lot of lemon juice! I might try using a little less lemon juice, making up the rest of the liquid with water. To make a 9 x 13" tray bake, I think I would double the pastry base (or a least increase by 50%). The lemon mixture is enough to cover a 9 x 13" baking pan. By the way - Wendy, you can use rice flour instead of ground rice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JasminK

  22 November 2011

  JasminK commented on this recipe

  Ground Rice can be found in Asian shops, Usually found next to the flour. The best brand is 'East End'. It looks just like normal white flour, and it is basicly Rice that has been made into a powder.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Eileen

  01 May 2012

  Eileen commented on this recipe

  I also found it difficult to buy ground rice but eventually got it in a little local shop, but I am afraid we found the lemon topping a little too intense for me, I think a little less lemon juice would have been sufficient. This amount was very strong.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sophia Food

  18 June 2012

  Sophia Food commented on this recipe

  Although these are delicious they are really rich, so I'd suggest going for small slices! Also I only used the juice of the 3 zested lemons, then topped it up to 200ml with water. After tasting them don't think they need any more juice than that.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MarielleB

  14 July 2012

  MarielleB rated and commented on this recipe

  

  I used the recipe without any rice, and it was just as good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emamouth

  01 October 2012

  emamouth rated and commented on this recipe

  

  Delicious recipe. A bit too sweet for my liking so I'll use less sugar next time but it's a firm favourite. I'm making it again tomorrow.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• B00514202

  11 November 2012

  B00514202 commented on this recipe

  Made this without the rice flour- just replace with more plain flour & they worked out well. Only problem I had was my baking tray was not deep enough for all the topping. I cooked the remaining topping in a ramekin in a Bain Marie & ended up with a lovely lemon curd. I will definitely be making these again. Great finger food to cater for big numbers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cynisgrub

  05 December 2012

  cynisgrub commented on this recipe

  Very, very lemony! Will make it again, but use water instead of all the lemon juice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cook

  11 March 2013

  cook commented on this recipe

  Can these be frozen?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cook

  12 March 2013

  cook rated and commented on this recipe

  

  I have just made these with lime and they have turned out equally delicious! I too would suggest doubling the pastry recipe for the amount of topping

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/696634/

Your binder

Ingredients

FOR THE SLICE BASE

• 175g plain flour
• 50g ground rice
• 85g golden caster sugar
• 140g cold butter , diced
• 1 tbsp milk

FOR THE LEMON TOPPING

• zest 3 lemons , plus 200ml/7fl oz juice (about 4 lemons)
• 3 eggs
• 200g caster sugar
• 25g flour
• icing sugar , to dust

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 12-15

Preparation and cooking times

Prep 20 mins

Cook 25 - 35 mins

Ingredients

FOR THE SLICE BASE

• 175g plain flour
• 50g ground rice
• 85g golden caster sugar
• 140g cold butter , diced
• 1 tbsp milk

FOR THE LEMON TOPPING

• zest 3 lemons , plus 200ml/7fl oz juice (about 4 lemons)
• 3 eggs
• 200g caster sugar
• 25g flour
• icing sugar , to dust

Per serving

278 kcalories, protein 4g, carbohydrate 42g, fat 12 g, saturated fat 7g, fibre 1g, sugar 26g, salt 0.2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.