I had some leftover lemons in the fridge, so decided to give this ‘Lemon Bars’ recipe from the Hummingbird Bakery a go. It looked relatively simple to follow, plus it was a sweltering 31 degrees, so this recipe was perfect for a tangy kick for our taste-buds.
I invited the girls over for tea and they popped by while I was making this so they got to sample a bite of this and I packed some of the bars for them as an after-dinner dessert which I hoped they enjoyed.
Lemon Bars (adapted from the Hummingbird Bakery)
Makes about 16 small bars
Ingredients:
- 200g caster sugar
- 3 eggs
- 100ml of freshly squeezed lemon juice
- 3 teaspoons of grated lemon zest
Ingredients for base:
- 140g plain flour
- 35g icing sugar
- a pinch of salt
- 120g unsalted butter
- 2 teaspoons of grated lemon zest
Method:
- Preheat the oven to 170 degrees C.
- Grease baking tray or line it with parchment paper.
- For the base: Put the flour, sugar, salt, butter and lemon zest and using a handheld electric whisk (or a freestanding electric mixer), beat until the mixture resembles breadcrumbs. Press the dough evenly into the base of the prepared baking tray. Bake in the preheated oven for about 20 minutes, or until light golden brown. Leaving the oven on, leave the crust to cool slightly.
- Put the sugar, eggs, lemon juice and zest in a bowl and whisk until well-mixed. Pour carefully over the baked base and return to the oven. Bake for 20 minutes or until the edges are golden brown and the topping has set in.
- Leave to cool completely and dust with icing sugar before serving. Alternatively, you could cover the lemon bars and refrigerate it overnight before cutting them up into individual bars.
We had this for dessert after dinner and as I bit into the bars, my senses were immediately awakened thanks to the tangy-ness of the lemons! The Man surprisingly enjoyed this sour treat with his cuppa espresso.
Another winner in my recipe book. 
[Ooh and update: This post is featured on Kitchen Artistry.]
WoW! These look delicious, I love lemon, LOVE it!
I will definately be trying these out, i am always on the hunt for new and interesting recipes.
Yum! Thank you.
Yes, these lemon bars are really refreshing! I LOVE anything lemon too… so I hope you like them too when you make them.
Hey LadyJ, I just wanted to ask you what the texture of the yellow core is like? Something jelly like, I guess or is it more creamy (due to the eggs, may be?)… They look really delicious though.. Great!
The texture is more towards a creamy custard. It is pretty delicious.
Try it and let me know how you find it.
Hello, I just wanted to let you know how much I enjoy your blog. Your plating and photos are great. I have friends coming for a summer dinner outside and I think I will start with your scallops and finish with the lemon bars.
Thanks Karen for your sweet compliments. I’ve still trying my best to better the food styling and food photography.
If you are trying the scallops.. pop the Jamon ham in the oven instead of frying them. Might save you some time. Lemme know how it goes..
Love lemony dessert….and your photography is very enticing. I think you are becoming a whizz in the kitchen
Thanks bookjunkie.. not sure about being a whizz in the kitchen.. I think it’s more like an obsession in the kitchen and with photographing the food shots.. Hehe..