Lemon bars

These slices of zesty lemony goodness are hard to resist
PREP 20 mins
COOK 35 mins


  • calories 278
  • carbs 42
  • saturated fat 7
  • sugar 26
  • protein 4
  • fat 12
  • fibre 1
  • salt 0.2


175g plain flour
50g ground rice
85g golden caster sugar
140g cold butter, diced
1 tbsp milk
zest 3 lemons, plus 200ml/7fl oz juice (about 4 lemons)
3 eggs
200g caster sugar
25g flour
icing sugar, to dust


  1. Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
  2. Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.