Creamy Lemon Bars

slices Jun 25, 2024
Creamy lemon bars recipe | creamy lemon bars on cream and brown patterned round plate

If you love lemon flavoured desserts then these extra Creamy Lemon Bars are going to be on high rotation in your kitchen. 

I created this recipe after visiting a cafe in Victoria. We had been travelling through the Otway Ranges when we found a cute corner store that was a haven for hungry travellers like ourselves.

We stocked up on Sourdough, a jar of homemade pickles and jam and of course, something sweet for after, which as you've probably guessed was a Creamy Lemon Bar. 

Now at this point I have to tell you that it was nice...but I knew I could make it better.

And so, I present to you my version of a Creamy Lemon and Bars. 

It's perfectly lemony and tastes just like cheesecake, but curiously contains no cream cheese.



Creamy Lemon Bars



  • 90g quick cooking oats, or briefly process rolled oats in a food processor to reduce in size
  • 55g brown sugar
  • 55g caster sugar
  • 65g almond flour or desiccasted coconut
  • 200g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 125g butter
  • 40g honey
  • Zest of half a lemon


  • 1 x 395g can sweetened condensed milk
  • 125g fresh lemon juice (approx. 3 juicy lemons)
  • 4 large eggs
  • 180g sour cream
  • Zest of 1 ½ lemons


  • Large mixing bowl
  • Whisk
  • Small saucepan
  • Digital scales
  • Measuring spoons
  • Spatula
  • 26cm x 18cm slice tin
  • Baking paper


  1. Preheat oven to 180°C / 160°C fan forced and grease and line a 26cm x 18cm slice tin and set aside.
  2. For the base: Place all the dry ingredients and the zest from half a lemon into a large mixing bowl and mix to combine well.
  3. Melt the butter and honey in a small saucepan and whisk together well to combine.
  4. Pour the butter and honey mixture into the dry ingredients and stir until well combined.
  5. Distribute the base mixture evenly into the prepared pan and press down firmly with the back of a spoon or the base of a glass.
  6. Bake for approximately 20 minutes, or until the edges begin to brown slightly.
  7. Once baked set aside to cool while you make the filling and reduce the oven to 160°C.
  8. To make the topping: Add all of the topping ingredients into the same bowl that you used to make the base. Whisk together until smooth.
  9. Pour the topping over the base then tap the baking tin a few times gently on the bench to bring any bubbles to the surface. Bake for 15 minutes or until softly set in the centre.
  10. Leave to cool in the tin, then cover and refrigerate for at least 3 hours. It will become firmer if left to chill overnight.
  11. Use the baking paper as handles to remove the slice from the tin then cut into bars.
  12. If desired top with piped whipped cream rosettes and lemon slices.

Keeps for 5 days in a sealed container in the refrigerator.


I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!


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