Lemon Bars

Pale, pretty and with a penetrating citrus tang, these slim golden bars combine the delicious texture of lemon honey with a crisply tender biscuit base

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2 hours Servings: Makes 24
  • BASE:

    170g butter

    ¾ cup icing sugar

    1½ cups Edmonds standard flour


    TOPPING:

    200g caster sugar

    1½ Tbsp Edmonds standard flour

    zest of 2 lemons

    juice of 3 lemons

    3 eggs

    icing sugar


  • 1. Preheat the oven to 180ºC. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper.

  • 2. Combine the base ingredients in a food processor, or rub the butter into the flour and icing sugar and work into a smooth paste with your fingers. It should be fairly soft and malleable. Press the dough evenly into the prepared tin.

  • 3. Bake for 15–20 minutes until lightly golden. Don’t overcook as it is going back into the oven later.

  • 4. Combine the topping ingredients in a bowl, mixing with a fork until well amalgamated. (If you make the topping in advance, make sure to mix it again before you pour it on or all the sugar will stay at the bottom of the bowl.)

  • 5. Pour the mixture onto the hot biscuit base and return to the oven for another 30 minutes.

  • 6. Remove from the oven and place the tin on a wire rack to cool. Dust the top with icing sugar and chill for at least 1 hour then cut into bars.

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