Lemon bars

Lemon bars

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(22 ratings)

Prep: 20 mins Cook: 25 mins - 35 mins

Easy

Makes 12-15
These slices of zesty lemony goodness are hard to resist

Nutrition and extra info

Nutrition: per serving

  • kcal278
  • fat12g
  • saturates7g
  • carbs42g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.2g
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Ingredients

    For the slice base

    • 175g plain flour
    • 50g ground rice
      Rice

      Rice

      r-eye-s

      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • 85g golden caster sugar
    • 140g cold butter, diced
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the lemon topping

    • zest 3 lemons, plus 200ml/7fl oz juice (about 4 lemons)
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 3 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 200g caster sugar
    • 25g flour
      Flour

      Flour

      fl-ow-er

      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • icing sugar, to dust

    Method

    1. Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.

    2. Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.

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    Comments, questions and tips

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    jim-ll-fixit
    23rd Sep, 2013
    Absolutely delicious but very rich.I'll try less lemon juice next time.Any idea of the calories?
    goodmanm
    12th Mar, 2013
    5.05
    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
    goodmanm
    11th Mar, 2013
    5.05
    Can these be frozen?
    cynthiareynolds
    5th Dec, 2012
    Very, very lemony! Will make it again, but use water instead of all the lemon juice.
    b00514202
    11th Nov, 2012
    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.
    emamouth
    1st Oct, 2012
    5.05
    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.
    mazzyb
    14th Jul, 2012
    5.05
    I used the recipe without any rice, and it was just as good!
    saph-saph
    18th Jun, 2012
    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.
    sparrowfield
    1st May, 2012
    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.
    jasmink
    22nd Nov, 2011
    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.

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