Lemon Bars | DonalSkehan.com, A quick dessert that packs a zesty zing!
  • desserts-baking

Lemon Bars

May 08

These are lovely zesty lemon bars but could easily be transformed into lime bars which would be equally as tasty by switching out the lemons for limes.

  • serves Serves 12
  • time 150mins


  1. 1. Preheat oven to 180ºC (350ºF). Grease and line a 20 x 30cm cake tin with parchment paper. Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the tin. Bake for 15 minutes or until lightly golden. Set aside to cool a little while you make the lemon filling. Reduce the oven temperature to 160ºC (325ºF).
  2. 2. For the lemon curd, place the sugar, cornflour and 400ml water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon zest and juice, egg yolks and salt. Place over a medium heat and keep stirring while the mixture boils, for about 10–12 minutes. Whisk in the flour to remove any lumps and add the butter until it has melted, then remove the pan from the heat and allow to cool.
  3. 3. Carefully pour the filling over the cooked base and bake for 20 minutes or until just set. Refrigerate for at least 2 hours or until firm. Dust with icing sugar and slice into 12 to serve.


For the base:

1 cup caster sugar

3/4 cup desiccated coconut

2 1/4 cup plain flour

3/4 cup unsalted butter, melted


For the lemon filling:

1 1/3 cup caster sugar

1/2 cup cornflour

1 3/4 cup water

3 lemons

4 large free range egg yolks

1/3 cup plain flour

1/4 cup butter

Icing sugar, for dusting

For the base:

225g caster sugar

75g  desiccated coconut

300g plain flour

200g unsalted butter, melted


For the lemon filling:

300g caster sugar

50g cornflour

400ml water

3 lemons

4 large free range egg yolks

50g plain flour

50g butter

Icing sugar, for dusting

You'll Need

20 x 30 cm cake tin

Large sauce pan

Large mixing bowl


Parchment paper