Rich lemon bars

    50 min

    A buttery base lends sweetness to these tart lemon bars made with double cream for extra richness.

    17 people made this

    Serves: 25 

    • 200g (7 oz) plain flour
    • 100g (3 3/4 oz) cornflour
    • 200g (7 oz) butter, room temperature
    • 100g (3 3/4 oz) sugar
    • 600ml (1 pint) double cream
    • 300g (11 oz) caster sugar
    • 4 eggs
    • 100g (3 3/4 oz) plain flour
    • 3 large lemons, zested and juiced

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. To make the base, combine flour and cornflour in a medium bowl. Rub the butter in until the mixture resembles breadcrumbs. Add 100g sugar and mix well. Press into the bottom of a 20x30cm baking tin.
    3. Bake for 10 to 15 minutes, or until golden in colour.
    4. Meanwhile, make the topping by whisking the cream, sugar and eggs together in a large bowl. Add the flour, lemon zest and juice and continue to whisk until the mixture is smooth.
    5. Remove the cooked shortbread base from the oven and IMMEDIATELY pour on the lemon cream mixture. Return to the oven and bake for another 25 minutes, or until the topping is set.
    6. Remove from the oven and leave to cool completely before slicing and serving.

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    Reviews in English (8)


    Altered ingredient amounts. I sieved icing sugar over the top when they had cooled so they looked nice.  -  31 Aug 2008


    Just wondering can you freeze these?  -  29 Nov 2011


    Hmm, what am I missing? There was FAR too much topping so it ended up around an inch thick and none of the timings worked? Looked nothing like the piccy?  -  15 Jun 2013