How to Make Light Lemon Bars for Birthdays and Receptions

  • on June 13, 2018

Light Lemon Bars with Chocolate Syrup Topping


They’re light and zesty, these soft Lemon Bars that will delight your family and guests at any occasion, specially your children. I like them on the menu of receptions, brunches, and birthdays, because they are small cakes that could be served for dessert as food fingers.



The dough is prepared with flour, icing sugar and butter, and baked for 15 minutes while we prepare the topping.  This part is made of sweetened condensed milk, 1 egg, flour, lemon zest and juice, and baking powder. We spread it on the baking dough and get it all to bake for some 30 minutes.

The baking overall takes time, but the whole preparation is very easy and quick.  Once cool down well, we cut it in small rectangles, or squares, and drizzle on the homemade Chocolate Syrup.

You will love this! Enjoy it!

Light Lemon Bars

Course Dessert, Pastry
Cuisine Claudys' Cuisine
Keyword Baking Powder, Bars, Birthdays, Condensed Milk, Food Finger, Icing Sugar, Lemon, Lemon Zest, Pastry, Reception
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 small cakes


Group 1: For the Dough

  • 1 cup Flour
  • 120 g Softened Butter
  • 1/2 cup Icing Sugar

Group 2: For the Topping

  • 1 tbsp Lemon zest grated thinly
  • 1/2 cup Fresh Lemon Juice
  • 2 tbsps Flour
  • 1 tsp Baking Powder
  • 1 Egg
  • 1 can Condensed Milk Sweetened About 400g. Get the 0 Fat, or Low-Fat
  • Chocolate Syrup in bottle or follow my recipe


  • Food Processor
  • Oven Tray (18 x 27 cm)


Preparing and Baking the Dough

  1. Preheat your oven at 180°C (356°F). 

    In the food processor, mix the ingredients of Group 1 to form a nice homogeneous dough.   

    Line down the oven tray with a baking sheet and spread the dough evenly, pressing gently. Place the tray in the oven and bake for 15 minutes. You should be getting a light gold cake by then.

The Topping

  1. Mix well all the ingredients of Group 2 into a creamy smoothness. Open the oven and slide out the oven rack at a quarter to allow you to spread the creamy all over the cake. 

    Close the oven and allow the cake to bake further for 25-30 minutes. You will know it's done when the topping sets. 


  1. Set the tray aside to cool at room temperature, and cool well. 

    With a sharp knife, gently cut the cake into 20 rectangles.

    Turn your chocolate syrup down and drizzle a fine wavy line on each, or decorate as you wish. 

    Allow them to cool and arrange them nicely on a serving plate.

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