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Lemon season is in full swing here, and while I was lamenting a lack of lemons from my heavily pruned tree, a dear friend gave me a huge bag full.
So yippee, I get to bake all things lemon, and there’s not much I like more than these delicious Lemon Bars (or Sticky Lemon Slice as we call it here).
This recipe was given to me by my friend Monique over 30 years ago. I was living in Japan at the time, and wrote out friends’ favourites in a notebook, ready to cook when I returned home and had an oven to cook in.
It’s an easy recipe to love, as it’s super easy, uses just 6 ingredients, and, of course, is delicious.
So let’s get started.
There’s two parts to this recipe, a base which you par bake, and then the delicious topping.
If you’re impatient to just see the recipe and get cooking, here it is. If you’d like some tips as you go, scroll on down past the recipe.
Lemon Bar recipe
The most delish LEMON BARS
- food processor
- 225 gram softened butter (1 cup)
- ⅓ cup powdered (icing) sugar
- 1 ½ cups plain flour
- rind of 2 lemons
- 4 eggs
- 1 tsp baking powder
- 1 ½ cups sugar
- ¼ cup flour
- ¼ cup lemon juice
- Cream together the butter and powdered (icing) sugar, then add the flour. Press into a sponge roll tin (9×13") lined with baking paper, and bake for 15 mins at 340°F (170°C).
- If you have a food processor, peel the lemon with a potato peeler, then chop the rind very finely with the sugar, using the metal chopping blade.
- Add the eggs and process again until well mixed, then add the remaining ingredients and process until smooth.
- Pour this mixture over the partly cooked base, and bake at 340°F (170°C) for 30 minutes. Dust with powdered sugar and cut into neat rectangles while it is warm.
Tips for making the delish Lemon Bars
I make the base in my KitchenAid mixer, and the topping I make in my Thermomix (but you can use a blender / food processor).
Start with your base as below, making sure your butter is soft (but not melted) to begin. Cream it for a good 3 minutes, before adding the flour. Spread out in your sponge roll tin, that’s lined with baking paper.
When that goes into the oven, you can start on your topping. If you’re using a food processor (or thermomix) you can save yourself a little time. First peel your lemons with a potato peeler, then pop the peel in your bowl with the sugar, and chop/process until your lemon rind is fine. This will smell so good!
Add your other ingredients, process until smooth, then pour on top of your partly cooked base.
This is what your bars should look like as they come out of the oven. You’re looking for a nice browning on top, and for no ‘jiggle’ in the middle as you take it out.
Cut it into squares or ‘fingers’, dust with icing sugar, and voila!
A recipe with meaning
This is the recipe in my notebook, written out over 30 years ago by me. And yes, I still use this little book, and love having recipes written out / on paper to cook from. I find it fascinating to see what I was interested in cooking then. It’s incredible how much my tastes and food have changed over these years, and what has stood the test of time.
You’ll see in the book it’s called Sticky Lemon Slice. It’s funny how different countries name things. My North American friends tend to call this type of food a ‘bar’ whilst downunder we’d call it a ‘slice’.
This would be a typical item we’d serve for morning or afternoon tea. Actually, whether or not I’m ‘serving’ it, this slice is a typical food I’d eat for morning or afternoon tea. 🤤
The recipe is a family favourite, and every time I make it, I think of Monique who baked it for me the first time.
I hope this becomes a family favourite for you too.
Make sure you pop back here after you’ve made it, to let me know your thoughts.
Pin this so you know just where to find it when you make it again!
Looking for another sweet treat idea. Try our Tan Slice recipe, it’s divine!