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Lemon Cake Bars
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Lemon Cake Bars

These Lemon Cake Bars feature a sponge cake crust instead of the traditional shortbread crust. The sponge cake layer is topped with sweet and tangy lemon curd the is baked to perfection and dusted with powdered sugar.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: lemon bars, lemon dessert
Servings: 12 bars
Calories: 111kcal


  • 9 X 9-inch cake pan
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  • To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.


Sponge Cake Bottom

  • ¼ cup cake flour (30g)
  • ½ tsp baking powder
  • pinch of salt
  • 2 large egg separated
  • 3 tbsp white granulated sugar
  • ½ tsp lemon extract
  • tbsp melted batter
  • ¼ tsp cream of tarter
  • ½ tsp vanilla

Lemon Topping

  • cup sugar
  • 2 tbsp instant clear jel
  • 4 large eggs
  • ¾ cup lemon juice


Sponge Cake Crust

  • Preheat Oven to 350°C (170°F)
  • Sift the cake flour with the baking powder and salt. Set aside.
  • Beat the 2 egg yolk for 3 minutes with a hand mixer.
  • Add 1 tbsp of the sugar and beat for 5 more minutes.
  • Beat in the vanilla and lemon extract.
  • Sift the flour mixture into the batter and stir in by hand. The mixture will be thick. Stir just until there are no more white flecks.
  • Add in the melted butter.
  • In a separate clean bowl. Beat the 2 egg white with the cream of tarter until frothy. Gradually add the remaining sugar and beat until stiff peaks.
  • Fold 1/3 of the egg whites into the batter. Then fold in the rest of the egg whites.
  • Make a parchment sling for the bottom of the 9 X 9-inch (For how watch the video). Spray the pan with non-stick spray.
  • Add the Sponge cake batter to the pan.
  • Bake 350°F (170°C) for about 10 minutes. The cake should be golden and set. Place on a rack to cool. Turn the oven temperature down to 325°C.

Make the Lemon Curd Topping

  • Mix the clear jel with the sugar.(see notes)
  • Add the eggs and whisk in.
  • Add the lemon juice and whisk in until completely combined.
  • Pour over the sponge cake bottom layer.
  • Bake at 325°F for 22-26 minutes until the center is set.
  • Let the cake cool completely before removing it from the pan.
  • Dust the cooled lemon cake bars with powdered sugar.
  • Use the sling to remove the cake from the pan and cut it into 12 pieces. To keep the bars square. Clean the knife between cuts.



If you don't have the Instant Clear Jel use 3 tbsp of flour instead. 
Bars are best if chilled overnight before serving. 
Store leftover bars in an airtight container in the fridge for up to 1 week. 
Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners' sugar topping) into squares, then place them onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in plastic wrap and put it in a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners' sugar before serving.


Serving: 1cake bar | Calories: 111kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 17mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.1mg