Anne-Marie's lemon bars

    55 min

    Anne-Marie is a German lady I met over 20 years ago. She gave me her recipe for lemon bars and I've been making them ever since!

    10 people made this

    Serves: 16 

    • Base
    • 115g butter, softened
    • 165g plain flour
    • 50g caster sugar
    • Filling
    • 2 eggs
    • 150g caster sugar
    • 2 tablespoons plain flour
    • 1/4 teaspoon baking powder
    • 50ml lemon juice
    • Topping
    • icing sugar, as needed

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. To make the base: Mix together 115g butter, 165g plain flour and 50g caster sugar with a fork until crumbly. Press into an 20cm square tin and bake for 20 minutes. The base will still look pale and white in colour.
    3. Combine 2 eggs, 150g caster sugar, 2 tablespoons plain flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over cooked base.
    4. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with icing sugar. Let traybake cool before slicing into bars or squares.

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    Reviews & ratings
    Average global rating:

    Reviews in English (238)


    These are wonderful lemon bars! After reading some reviews about too little lemon filling, I made a couple adjustments. I kept the crust the same but pressed it into a 9x9 pan and baked for 10 minutes. Then I increased the lemon filling to 1 1/2 times the amount in the recipe. This gave me the perfect ratio of crust and filling! Perfect balance of sweet and tart.  -  23 Sep 2007  (Review from Allrecipes US | Canada)


    I've been making these for about 6 years from this recipe. They are so delicious. I always make four batches. I use two batches in a 9 x 12 pan and they are just right. Everyone requests them and they get eaten up fast.  -  12 Apr 2006  (Review from Allrecipes US | Canada)


    Even my boyfriend who doesn't like sweets kept raving about this one. I did have to add about an extra tablespoon of butter into the crust. Also, when I was looking over the recipe it didn't look like there would be enough filling so I changed the serving size to 24 (original recipe makes 16). So - leave the crust measurements the same and multiply the filling measurements by 1.5.  -  02 Aug 2006  (Review from Allrecipes US | Canada)