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Impossible lemon bars recipe

We call these lemon bars ‘impossible’ because they are so easy to make. You mix all the ingredients together and pour into a pan. Once baked, just rest, dust with icing sugar and slice into squares. They are just as delicious served at room temperature or chilled.

Allergens: Recipe may contain gluten, wheat, egg, sulphites and milk.

10 Ingredients


  • 75g (1/2 cup) plain flour, sifted

  • 215g (1 cup) caster sugar

  • 85g (1 cup) desiccated coconut

  • 4 eggs, lightly whisked

  • 125g unsalted butter, melted

  • 2 tsp vanilla extract

  • 1 tbsp finely grated lemon rind

  • 125ml (1/2 cup) fresh lemon juice

  • 375ml (1 1/2 cups) milk

  • Icing sugar, to dust

3 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Line a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above sides.

  • Step 2

    Place flour

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    (75g (1/2 cup) plain flour, sifted), sugar (215g (1 cup) caster sugar), coconut (85g (1 cup) desiccated coconut), eggs (4 eggs, lightly whisked), butter (125g unsalted butter, melted), vanilla (2 tsp vanilla extract) and lemon rind (1 tbsp finely grated lemon rind) and juice (125ml (1/2 cup) fresh lemon juice) in a large bowl and stir until combined. Gradually add milk (375ml (1 1/2 cups) milk), stirring constantly, until just combined. Pour mixture into prepared pan. Bake for 45 minutes or until lightly browned and set.


  • Step 3

    Set aside in pan for 1 hour or until cooled to room temperature. Dust with icing sugar (Icing sugar, to dust) and slice into squares to serve (see note).
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