Original lemon bars

Original lemon bars: A tangy and sweet old-school dessert. Photo by Dana DeVolk on Unsplash

Original lemon bars: A tangy and sweet old-school dessert

Embrace the sunshine and great energy at your weekend braai when you finish off the fest with this original lemon bars recipe.

Original lemon bars

Original lemon bars: A tangy and sweet old-school dessert. Photo by Dana DeVolk on Unsplash

The sun’s out and it’s the perfect time for those fresh citrus flavours. Lemon always goes well with most desserts and there are great desserts like lemon meringue which turns up the flavour. Lemon bars are like the finger foods of the lemon-flavoured desserts. They are sweet and crumbly while being perfect when served with a cup of tea. These original lemon bars are quick to put together and great for the post-braai dessert.

Original lemon bars tips

The simple short crust is super buttery and crumbly which is rich and a perfect base for your lemon filling. You can also use lemon curd if you’ve made it recently. You immediately want to add some castor sugar to the top as they come out of the oven so that it sticks properly. If you want to change it up, also add some coconut over the top and you can also make a Tennis Biscuit crust to encase the tangy lemon filling.

ALSO READ: South African Hertzoggies for another iconic South African dessert.

Embrace the sunshine and great energy at your weekend braai when you finish off the fest with this original lemon bars recipe.

Last updated on 18 November 2022

Original lemon bars recipe

5 from 2 votes
Recipe by Jessica Alberts Course: Dessert, TreatsCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes


Delicious sweet and tangy lemon bars with a crisp shortbread crust and luscious lemon filling.

Ingredients – CRUST

  • 2 cups 2 flour

  • 1 cup 1 butter or margarine

  • ½ cup ½ icing sugar

  • INGREDIENTS – LEMON TOPPING
  • 4 4 eggs

  • 7 tbsp 7 lemon juice

  • 2 cups 2 sugar

  • 4 tbsp 4 flour

  • ½ tsp ½ salt

Method – CRUST

  • Cream the flour, butter and icing sugar together. Press into ungreased 9 x 12 inch dish.
  • Bake for 20 minutes in a preheated 180°C oven.
  • METHOD – LEMON TOPPING
  • Beat eggs. Add lemon juice.
  • Add sugar, flour and salt and mix well.
  • Pour onto baked crust.
  • Baked for another 25 minutes at 180°C.
  • Sprinkle with icing sugar while warm.

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