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Who does not like lemon bars? I like my lemon bars to taste like lemon, slightly tart and citrusy. These hit the mark. They are tart, yet a bit sweet, and with a melt in the mouth rich, buttery biscuit base. The recipe is based on a Cordon Bleu recipe for French lemon tart but I have adapted it to make squares instead and altered a few proportions here and there.

Makes about 20 squares


225 g / 8 oz sweet butter, room temperature
1/2 cup sugar
2 cups flour
pinch salt
6 eggs at room temperature
3 cups sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
confectioners’ / powdered sugar for dusting


Preheat the oven to 160 C / 325 F
For the crust
Cream the butter and sugar until light and fluffy
Add the flour and salt – do not overmix
Place the dough on a floured board and gather into a ball
Flatten it with floured hands and press into a 9x13x2 inch baking sheet (23x33x5 cm)
Chill for 30 minutes
Bake for 15 minutes until lightly browned
For the filling
Whisk together eggs, sugar,lemon zest, lemon juice and flour
Pour over the crust
Bake for 30 minutes until filling is set
Allow to cool
Cut into squares
Dust with the confectioners’ sugar