Lemon bars – pregnancy recipes

  • Makes 12-15

Really delicious, bite-sized snacks that pack a zesty vitamin-C punch


For the slice base

  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter, diced
  • 1 tbsp milk

For the lemon topping

  • zest of 3 lemons, plus 200ml juice (about 4 lemons)
  • 3 eggs
  • 200g caster sugar
  • 25g flour
  • icing sugar for dusting


  • Step 1

    Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment.

  • Step 2

    Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly.

  • Step 3

    Bake for 15-20 mins until golden. Remove the tin and lower oven to 180C/160C fan/gas 4.

  • Step 4

    Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set.

  • Step 5

    Cool in the tin, dust with icing sugar, then slice.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.

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