Cakes & Bakes: Lemon marmalade bars

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Home-made lemon marmalade bars | H is for Home #recipe #cake #lemon #lemoncake
It was Justin’s birthday last week and each year I take a birthday cake request from him. It’s usually something I don’t make often, if ever, because it’s something I don’t much like myself. There aren’t that many sweet things that I don’t like. But most things containing lemon or orange make it onto that list. Funnily enough, I don’t mind food with lime or grapefruit!

Last year, I pulled out & kept a page from a Stella Magazine containing a recipe I knew he’d like. It was for lemon marmalade bars by Sarah Leahey Benjamin. I promptly filed it away and forgot about it. On his birthday I asked, “So what cake do you want for your birthday?” He replied, “Lemon drizzle cake.” I think I made that last year (and more than likely the previous year too!), but it was his birthday, so who was I to say no? I flipped through my recipe folder and my eyes fell upon the pretty picture of the lemon marmalade bars. “What about these?”, I asked. “Yeah, OK.” he replied, a little indifferently.

It was delicious – even I had a piece or two. We took some with us for Granny Glittens to try when we went for a visit and she enjoyed it too. Success!

Lemon marmalade bars

Cook Time: PT40-50M

Yield: makes 16 small slices

Lemon marmalade bars


  • For the filling
  • 2 lemons, unwaxed
  • 200g/7oz caster sugar
  • 3 eggs
  • 4tsp cornflour
  • ¼tsp salt
  • 45g/1½oz unsalted butter, melted and cooled
  • For the base
  • 140g/5oz plain flour
  • 50g/1¾oz caster sugar
  • ¼tsp salt
  • 125g/4½oz unsalted butter, melted & cooled
  • ½tsp vanilla essence
  • icing sugar for sifting


  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Line a 20cm/8in square tin with tin foil, making sure the foil goes up & over the sides
  3. Slice one of lemons into 8 wedges lengthwise then slice each eighth into small pieces, making sure to remove the seeds
  4. In a small bowl, mix the slices with the sugar, rubbing the sugar into the lemon with your fingers to help extract the lemon oil
  5. Set aside for about an hour at room temperature
  6. In a medium-sized mixing bowl, combine the flour with the caster sugar, ¼tsp salt, melted butter and vanilla essence
  7. Spoon the mixture into the prepared tin and smooth down with the back of a spoon, making sure it goes right into the corners
  8. Bake for 20-25 minutes, until golden brown
  9. While the base is cooking, finish preparing the filling
  10. Juice the remaining lemon, measure out 3 tbsp of juice and set aside
  11. Using a food processor, blitz the macerated lemon & sugar mixture until smooth
  12. Add the lemon juice, eggs, cornflour, ¼ tsp salt and melted butter
  13. Purée again until the mixture is smooth
  14. Once the base is cooked, remove the tin from the oven and reduce the temperature to 150°C/300°F/gas mark 2
  15. Carefullly pour the lemon filling over the cooked crust and return the tin to the oven
  16. Bake for 20-25 minutes or until the mixture is just set
  17. Remove from the oven and allow to cool completely in the pan
  18. Dust with icing sugar prior to serving
  19. Using the edges of the tin foil, lift the cake out of the tin and cut into squares, rectangles or diamond shapes