The most delish Lemon Bars ever!

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.

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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

The most delish LEMON BARS

or Sticky Lemon Slice as it's known downunder
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Snack
Servings 16 bars


  • food processor



  • 225 gram softened butter (1 cup)
  • 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.
Keyword lemon bars

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!


Lemon rind ready to chop - the most delish Lemon Bars
Pop your peeled lemon rind in your mixer bowl.


Chopped lemon rind and sugar - the most delish Lemon Bars
Add your sugar and process until the lemon rind is fine.

Add your other ingredients, process until smooth, then pour on top of your partly cooked base.


The most delish Lemon Bars - before baking
Your slice as it heads back into the oven for it’s second cooking.

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.


The most delish Lemon Bars - as they come out of the oven

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.

Sticky Lemon Slice recipe - handwritten in my notebook 30 years ago

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!


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  1. Wow! Theses looks awesome. They are definitely in my baking to-do list! 🙂

  2. 5 stars
    Mmm — that photo of the lemon rind ground up with the sugar encapsulates how mouth-watering this is.

  3. 5 stars
    Definitely making these! They seem easy and super delicious. Thank you!

  4. Rhonda Albom says:

    These look delicious. My lemon tree fruit is almost ripe. I know what I’m going to do with some of it.

  5. Hi! These bars look so yummy and I’m going to be baking them for my mom’s birthday tomorrow! I just have some questions about the recipe. I don’t have a food processor, but I do have a mixer grinder and a smoothie blender. Would either of these work as substitutes? Also, am I correct in saying that in step 3, the eggs and remaining ingredients are to be mixed using the metal chopping blade, and not by whisking? Thank you!

    1. Hi Adi, I’m sorry for the delay in my reply, I only just saw this. Hopefully you were able to work it out, but just in case, …. If you don’t have a mixer or food processor, I think it would be best to blend by hand. Make sure your butter is really soft (not melted), and cream the butter and sugar really well before adding the flour. (Put the mix in a bowl and mix really well using a wooden spoon.) Yes, in step 3, the eggs etc get mixed using the metal chopping blade. So I imagine you could do step three in your mixer grinder. 🙂 (Otherwise, a really good whisk by hand.) Let me know how they turn out.

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