Poppy Pendle's Lemon Bars

Poppy Pendle's Lemon Bars

I would recommend chilling the bars in the refrigerator for 2-3 hours before serving, then take it out and stand at room temperature just before serving. 
Course Dessert
Cuisine American
Keyword Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 16 bars


For the Crust

  • 1 3/4 cups flour
  • 1/4 cup corn starch
  • 1/2 cup confectioners' sugar
  • 1/4 tsp salt
  • 1 cup butter (2 sticks) and from the fridge

For the Filling:

  • 4 medium eggs
  • 2 TBS grated lemon rind
  • 2/3 cup lemon juice
  • 1 1/2 cup sugar
  • 1/4 cup flour
  • 1 pinch salt



  • combine the dry with the chilled butter (which should be cut in squares) and form a crumbly mixture.  Take your oiled, baking dish (9x13) and press in the mixture to form a crust.  Chill in fridge for 30 minutes
  • Bake crust @ 200 degrees Celsius (375 F) until light golden brown (about 15 minutes)
    set aside, and begin filling mixture
    buttery crust for lemon bar

For the filling:

  • In a mixer, beat the eggs, then add the remaining ingredients and mix to combine.
  • Pour mixture directly on to pre-baked crust (it will be liquidy until it bakes and sets)
  • Bake at same temperature,  for 30 minutes, or until center is set.  Take out, cool completely and finish with a powder sugar topping


If you have the time to let the filling sit, just after mixing it up in the mixer, I've found the longer it sits, the more it enhances the lemon flavor.  It was an accidental thing on my part to leave the filling sit for over 2 hours, but it's just how it happened.  When I returned to the recipe to finish, the mixture was so yellow and intense, and it was as if the lemon flavors had all bloomed.  Very worthwhile discovery if your time line allows for it.