Lemon Jelly Bars


Lemon bars topped with lemon wedge jellies add a dose of sunshine to any day!

Lemon Jelly Bars


  • Lemon Jellies
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tbsp powdered sugar
  • 1 tsp lemon zest
  • 2 tbsp powdered gelatin + 2 tbsp cold water
  • Milk Jellies
  • 1/4 cup whole milk
  • 1 tbsp powdered sugar
  • 2 tbsp powdered gelatin + 2 tbsp cold water
  • Lemon Bar Crust
  • 218g - 1 stick unsalted butter, at room temperature
  • 110g - 1/2 cup granulated sugar
  • 350g - 2 cups flour
  • 1 tsp vanilla extract
  • 1/8 teaspoon kosher salt
  • Lemon Bar Filling
  • 6 extra-large eggs at room temperature
  • 630g - 3 cups granulated sugar
  • 2 tbsp grated lemon zest (4 to 6 lemons)
  • 250ml - 1 cup freshly squeezed lemon juice
  • 210g - 1 cup flour
  • Confectioners' sugar, for dusting


  • Lemon Jellies
  • To make the lemon jellies you’ll need two different sized cookie cutters. One slightly smaller than the big one. Let’s begin by preparing the moulds. Wrap the bottom of the cookie cutters with plastic wrap and tape the sides with plastic tape to hold them in place. We’ll begin with the smaller of the two and make the lemon jelly.
  • Add the water and gelatin into a small mixing bowl. Mix using a fork until well combined. Set aside for 5 min to set and then microwave for 15 seconds.
  • Add the lemon juice and lemon zest into a small bowl and mix until well combined. Add the melted gelatin and quickly whisk in. Pour the mixture into the smaller round cookie cutter and set on a flat surface. Place in the fridge for 2 hours to set.
  • Once set, carefully unwrap the plastic bottom and slide the lemon jelly out of the round cookie cutter. Place directly in the centre of the larger prepare cookie cutter and set aside.
  • To make the milk jelly, prepare the gelatin mixture. Add the milk, sugar and vanilla into a separate bowl and mix until well combined. Add the melted gelatin and stir.
  • Pour the mixture on top of the large mould with the lemon jelly disc inside and then chill in the fridge for 2 hours.
  • Once set, carefully take out of the mould. Use a knife to slice into wedges.
  • Lemon Bar Crust
  • Preheat your oven to 175C. Line a 9-inch square baking tin with baking paper, set aside.
  • Add the butter, salt, vanilla and sugar into a large mixing bowl. Use an electric hand mixer to cream together until pale. Add the flour and use a spatula to combine until a dough forms.
  • Transfer the dough to the baking tray and use your hands to evenly pat down. Bake for 20 min or until golden.
  • Lemon Bar Filling
  • Add all the ingredients into a large mixing bowl. Use a whisk to combine. Pour the mixture into the baked cookie crust and place back in the oven for 25 minutes. Take out of the oven and allow to cool to room temperature. Carefully lift out of the baking tin and use a large knife to cut into 9 bars. I cut mine into 16, but in hindsight they’re too small.
  • Dust generously with powdered sugar and place lemon jellies on top to finish.
  • Notes
  • Lemon Bars can be stored in an airtight container for up to three days.

May 15, 2020