Name: Lemon Bars - Keke Papatahi Rēmana
Prep time: 30 min
Cook time: 55 min
Total time: 145 min
Ingredients: 120 g pata kūteretere (softened butter); He kini tote - A pinch of salt; ½ C (80 g) puehu huka (icing sugar); 1 tsp wanira (vanilla); Kiri rēmana pīrahirahi (finely grated lemon zest, of 3 lemons); ⅔ C (100 g) puehu parāoa noa (plain flour); 2 tbsp puehu kānga (cornflour); 1 C (250 ml) wai rēmana (lemon juice, you will need 3-5 lemons).; 1 ⅛ C (180 g) puehu huka (icing sugar); 2 ½ tbsp puehu kānga (cornflour); 250 g kirīmi tepe (creme fraiche, room temperature); 4 hēki (eggs, size 6); 1 quantity white chocolate and yogurt stable cream or my stable whipped cream (either recipe will work here).; 5 rahipere tauraki-tio (freeze-dried raspberries); 10 rahipere (raspberries, either fresh or freeze-dried); 4 rau raima (lime leaves, kaffir lime)

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These delightful Lemon Bars are for all of the lemon lovers out there. Make a light buttery base and top it with a delicate lemon custard. Serve it as a plain slice or decorate it with whipped cream and fresh raspberries. You can thank me later! 🥰

On a wooden board is lemon bars that are decorated with piped whipped cream, slices of fresh raspberries and slivers of lime leaves.

Lemon Bars are such a simple slice to make and are packed with lemon flavour. It is delicious plain or decorate it with my White Chocolate and Yogurt Stable Cream or plain Stable Whipped Cream. Whatever the season, whatever the occasion, this recipe is an easy go to every time.

More lemon recipes:

Want a baked keke rēmana (lemon cake)? Then this Lemon and White Chocolate Syrup Cake is an absolute stunner. While I’m there, these Strawberry Jam Drops are a must try.

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR LEMON BARS:

Ingredients of butter, icing sugar, vanilla and lemons are in different vintage bowls and are sitting on a wooden board on top of wooden table. There an amber candle burning and a bunch of flowers in the background.

Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
Icing sugar: I prefer puehu huka (icing sugar) here because it is light in texture and adds to the melt in the mouth texture.
Flour: Plain or high grade flour both work in this recipe so use what you have.
Lemons: Use fresh lemons in this recipe because the kiri rēmana (lemon zest) and wai rēmana (lemon juice) are both used.
Crème fraiche: Crème fraiche is the base for this recipe and creates a super creamy kahitete (custard).
Eggs: I always use free-range hēki (eggs) but use what you have.

Expert Tips for Lemon Bars:

Whip the pata (butter) and huka (sugars) for the specified time to ensure a lightness to the base once it is baked.

Remove the base from the oven and press it to the edges of the tin with the back of a spoon to ensure there is no gap around the edge. This ensures that no kahitete rēmana (lemon custard) leaks underneath the base as it bakes.

If you like a sharp lemon slice you can replace a little bit of the wai rēmana (lemon juice) with the juice of one lime. Make sure the total juice amount still equals one cup.

STEP BY STEP INSTRUCTIONS FOR LEMON BARS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

Whipping butter and sugar is in a glass bowl that is sitting on a wooden board. A hand rests on the side of the bowl.

1. Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

Grease a 20 cm square tin with butter and then line it with baking paper.

2. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), puehu huka (icing sugar), tote (salt) and wanira (vanilla) in to a medium sized bowl.

Whip it on high for 5 minutes until light and fluffy in texture and colour.

A vintage bowl sits on a wooden table. In the bowl is whipped butter and lemon zest is being grated in to it.

3. Add the remaining Ingredients:

Waruwarutia te kiri rēmana (grate the lemon zest) in to the butter mixture. Mix it together with a spatula.

Add the puehu parāoa (flour) and puehu kānga (cornflour). Whakaranuhia (mix to combine).

Once a soft dough forms, it is ready.

Please note: I have changed this base recipe slightly so it will be slightly looser to the base you see in the video.

On a wooden table is a baking tin lined with baking paper. The buttery base is being pressed into it with two hands.

4. Press the Base in to the Tin:

Press the mixture in to your prepared tin. Spread it out until smooth with a spatula or with your hands.

5. Bake the Base:

Bake for 25 minutes, until golden.

Remove the base from the oven and press it to the edges of the tin with the back of a spoon to ensure there is no gap around the edge. This ensures that no kahitete rēmana (lemon custard) leaks underneath the base as it bakes.

Leave it to cool for ten minutes before adding the kahitete (custard).

6. Reduce the Heat of the Oven:

Turn the oven down to 160 °C bake setting or 150 °C fan bake setting.

On a wooden board is a vintage glass jug and Naomi Toilalo is squeezing lemon juice out with a wooden juicer. On the chopping board is a glass of creme fraiche.

7. Prepare the Lemon Juice:

Juice the rēmana (lemons) until you have 250 ml of juice.

If you like a sharp lemon slice you can replace a little bit of the wai rēmana (lemon juice) with the juice of one lime. Make sure the total juice amount still equals one cup.

Add the puehu huka (icing sugar) and puehu kānga (cornflour) to a jug or small bowl.

Pour a splash of the wai rēmana (lemon juice) in and stir until a paste forms.

Add the remaining wai rēmana (lemon juice). Kaurorihia kia māene (stir until smooth) then leave it to the side.

A ceramic bowl is on a wooden board, in the bowl is a lemon custard that is being stirred. An amber candle burns in the background.

8. Combine the Crème Fraiche and Eggs:

Place the kirīmi tepe (crème fraiche) in to another medium bowl.

Add one hēki at a time and whisk for around 10 seconds after each addition.

9. Add in the Lemon Juice:

Pour the first half of the ranunga wai rēmana (lemon juice mixture) and stir until smooth. Don't whip it too much just stir it through.

Add the remaining ranunga wai rēmana (lemon juice mixture) and stir it through until just combined.

A wooden board is on a wooden table. On the board is a tin with freshly baked lemon bars. The slice is being dusted with icing sugar.

10. Bake the Lemon Bars:

Pour the kahitete (custard) on to the slightly cooled base and then return it to the oven.

Bake in a 160 °C oven for 30 minutes.

After 30 minutes, open the oven and check the slice.

11. Cool the Slice:

Leave the slice in the tin and cool on the bench for 20 minutes.

Transfer the slice to the refrigerator and chill for at least 1 hour. It is ready to slice and eat once it is chilled.

Dust with puehu huka (icing sugar) if you are leaving it plain or decorate it, following the instructions below.

12. Store the Lemon Bars:

This slice will keep well in a sealed container in the fridge for up to five days.

A glass bowl is sitting on a wooden board. In the bowl is cream being whipped with a white hand mixer.

13. Make the Cream:

If you are decorating the slice, make either my white chocolate and yogurt cream or my stable whipped cream according to the instructions.

Either one of these work beautifully on top of the slice however the white chocolate and yogurt cream has a more complex flavour.

14. Decorate the Lemon Bars:

Slice the lemon slice in to your desired sizes.

Sprinkle the top with rahipere tauraki-tio (freeze-dried raspberries).

Pipe the pipe kirīmi (cream) mā on top and then top with sliced rahipere (rasperberres) and slivers of rau raima (lime leaves).

On a pink plate is lemon bars that are decorated with piped whipped cream, slices of fresh raspberries and slivers of lime leaves. Once of the slices have had a piece taken out of the side of it. Pink roses are in the background.

Storing the Decorated Lemon Bars:

Once the slice is decorated it will keep in the fridge for a couple of days however I prefer to decorate it and serve it on the same day.

Take a look at some of my other favourite

Slice Recipes

These slices are perfect with a cup of coffee and good conversation.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Close up of decorated lemon bars with piped cream, raspberries and lime leaf.

Print Pin

Lemon Bars - Keke Papatahi Rēmana

A delightful Lemon Bar recipe with strong citrus flavour and a delicate lemon custard made with creme fraiche. Perfect as a plain slice or decorated with a stable whipped cream.

Course Baking

Cuisine Slice

Keyword best lemon bar recipe, easy lemon slice recipe, easy lemon slice recipe nz, lemon bar recipe, lemon bar recipe nz, lemon slice recipe, lemon slice recipe nz, te reo Māori

Prep Time 30

Cook Time 55

Chill Time 1

Total Time 2 25

Servings Lemon Bars

Equipment

1 x 20 cm square tin with 5 cm high sides.

Ingredients

The Biscuit Base - Te Paparanga Pihikete

120 g pata kūteretere (softened butter)
He kini tote - A pinch of salt
½ C (80 g) puehu huka (icing sugar)
1 teaspoon wanira (vanilla)
Kiri rēmana pīrahirahi (finely grated lemon zest, of 3 lemons)
⅔ C (100 g) puehu parāoa noa (plain flour)
2 tbsp puehu kānga (cornflour)

The Lemon Custard - Te Kahitete Rēmana

1 C (250 ml) wai rēmana (lemon juice, you will need 3-5 lemons).
1 ⅛ C (180 g) puehu huka (icing sugar)
2 ½ tablespoon puehu kānga (cornflour)
250 g kirīmi tepe (creme fraiche, room temperature)
4 hēki (eggs, size 6)

The Decorations - Ngā Whakarākei (Optional)

1 quantity white chocolate and yogurt stable cream or my stable whipped cream (either recipe will work here).
5 rahipere tauraki-tio (freeze-dried raspberries)
10 rahipere (raspberries, either fresh or freeze-dried)
4 rau raima (lime leaves, kaffir lime)

Instructions

Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Grease a 20 cm square tin with butter and line it with baking paper.

Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), puehu huka (icing sugar), tote (salt) and wanira (vanilla) in to a medium sized bowl.
Whip it on high for 5 minutes until light and fluffy in texture and colour.

Add the remaining Ingredients:

Waruwarutia te kiri rēmana (grate the lemon zest) in to the butter mixture.
Mix it together with a spatula.
Add the puehu parāoa (flour) and puehu kānga (cornflour).
Whakaranuhia (mix to combine). Once a soft dough forms, it is ready.
Please note: I have changed this base recipe slightly so it will be slightly looser to the base you see in the video.

Press the Base in to the Tin:

Press the mixture in to your prepared tin.
Spread it out until smooth with a spatula or with your hands.

Bake the Base:

Bake for 25 minutes, until golden.
Remove the base from the oven and press it to the edges of the tin with the back of a spoon to ensure there is no gap around the edge. This ensures that no kahitete rēmana (lemon custard) leaks underneath the base as it bakes.
Leave it to cool for ten minutes before adding the kahitete (custard).

Reduce the Heat of the Oven:

Turn the oven down to to 160 °C bake setting or 150 °C fan bake setting.

Prepare the Lemon Juice:

Juice the rēmana (lemons) until you have 250 ml of juice.
If you like a sharp lemon slice you can replace a little bit of the wai rēmana (lemon juice) with the juice of one lime. Make sure the total juice amount still equals one cup.
Add the puehu huka (icing sugar) and puehu kānga (cornflour) to a jug or small bowl.
Pour in a splash of the wai rēmana (lemon juice) and stir until a paste forms.
Add the remaining wai rēmana (lemon juice).
Kaurorihia kia māene (stir until smooth).

Combine the Crème Fraiche and Eggs:

Place the kirīmi tepe (creme fraiche) in to another medium bowl.
Add one hēki at a time and whisk for around 10 seconds after each addition.

Add in the Lemon Juice:

Pour the first half of the ranunga wai rēmana (lemon juice mixture) and stir until smooth. Don't whip it too much just stir it through.
Add the remaining ranunga wai rēmana (lemon juice mixture) and stir it through until just combined.

Bake the Lemon Custard:

Pour the kahitete (custard) on to the slightly cooled base and return it to the oven.
Bake in a 160 °C oven for 30 minutes.
After 30 minutes, open the oven and check the slice.
If it is slightly wobbly all over but spongy to touch, remove it from the oven.
If there are patches that are super wobbly, leave the slice in the oven, close the door and turn it off.
Leave it for five more minutes. Then remove from the heat.

Cool the Slice:

Leave the slice in the tin and cool on the bench for 20 minutes.
Transfer the slice to the refrigerator and chill for at least 1 hour.
It is ready to slice and eat once it is chilled.
Dust with puehu huka (icing sugar) if you are leaving it plain or decorate it, following the instructions below.

Store the Slice:

This slice will keep well in a sealed container in the fridge for up to five days.

Make the Cream:

If you are decorating the slice, make either my white chocolate and yogurt cream or my stable whipped cream according to the instructions.
Either one of these work beautifully on top of the slice however the white chocolate and yogurt cream has a more complex flavour.

Decorate the Slice:

Slice the lemon slice in to your desired sizes.
Sprinkle the top with rahipere tauraki-tio (freeze-dried raspberries).
Pipe the pipe kirīmi (cream) mā on top and then top with sliced rahipere (rasperberres) and slivers of rau raima (lime leaves).
Once the slice is decorated it will keep in the fridge for a couple of days however I prefer to decorate it and serve it on the same day.