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Easy Five Ingredient Lemon Bars – Soft Delicious Buttery Shortbread, Smooth Sharp Lemon Curd Topping! 

I will say from the very first sentence now, that I am completely and utterly obsessed with these. They are the dreamiest of dreamy and I love them. If you like lemon, you will be obsessed!

Lemon Bars are something that I have had so many requests for over the years, but I just generally never got round to posting them.. finally, when I had a craving myself, I thought I would actually write up the recipe! 

I know it sounds like it’s easy, but once you add on the photography, writing, editing etc… it does take a while to write up a recipe post! Also, I have to make sure not to eat all of the Lemon Bars before I’ve got the camera out. They’re too yummy. 

So Lemon Bars have been around for a very long time – there are lots of yummy recipes out there such as from Sally’s Baking Addiction, and Once Upon a Chef – and they are definitely amazing inspiration for these. 

The base, is the same as for my Millionaires Shortbread – a simple shortbread of unsalted butter, sugar, and flour. I like to use block butter for the best result, caster sugar for the best sweetness, and plain flour.. obviously. 

I use an easy ratio of 2:1:3 when I make my shortbread these days, and I find it works wonders. 200g butter, 100g sugar, 300g flour! Mix them together as per the recipe, and you have a lovely crumbly shortbread. Press them into your 9×9″ square tin – and bake! So simple. 

The topping for this, you can make whilst it’s baking. It doesn’t take long, and you are making a sort of lemon curd, lemon meringue pie style lemon filling – that you will bake straight on top of the shortbread. It can end up making the shortbread look under baked, but it’s not – it’s just soaked up the delicious lemon goodness. 

I like to use the lemon zest and lemon juice from the lemons for the most flavour – but you can leave the lemon zest out if you want. Bottled lemon juice works fine too! There is definitely nothing wrong with buying bottled lemon juice in my books. 

Make sure to zest your lemons first, and then juice them – the amount of lemons may vary because of the sizing – but it’s about 5 lemons you use. I grate my lemon zest on the fine one so the pieces aren’t too large!

I add in my sugar and plain flour to a bowl and whisk until combined. Then, I add in the lemon juice, zest and eggs mix until smooth. It really doesn’t take long at all which is why it’s so good! 

Once the shortbread has baked, take it out, pour the lemon mixture straight on – and put back into the oven. It really is that simple! I like to call this five ingredients as you have the sugar, butter, flour, eggs and lemon. You could argue the zest and juice is two, but as it’s from one lemon… 

For an optional end, you can dust the top with icing sugar – but it’s not essential. I just think it looks pretty!! I hope you love these delicious Lemon Bars as much as I do! Feel free to try this with other citrus fruits too – like lemon and orange! x

Lemon Bars!

Easy Five Ingredient Lemon Bars - Soft Delicious Buttery Shortbread, Smooth Sharp Lemon Curd Topping! 
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Category: Traybakes
Type: Traybake
Keyword: Lemon
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

Shortbread Base

  • 200 g Unsalted Butter
  • 100 g Caster Sugar
  • 300 g Plain Flour

Lemon Curd Topping

  • 375 g Caster Sugar
  • 50 g Plain Flour
  • 6 medium Eggs
  • 225 ml Lemon Juice
  • Zest of 5 Lemons (optional)

Extra

  • 1-2 tbsp Icing Sugar (optional)

Instructions

Shortbread Base

  • Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
  • Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
  • Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! Towards the end of baking, make the lemon mixture!

Lemon Curd Topping

  • Sift your flour into a large bowl, and add the sugar.
  • Whisk the two together until combined!
  • Add in your eggs, lemon juice and zest, and whisk until combined.
  • Once the shortbread is baked, remove from the oven and pour the lemon mixture over the top.
  • Return to the oven, and bake for 20-25 minutes, until the lemon mixture no longer wobbles!
  • Leave to cool at room tempearture for about 2 hours, and then put in the fridge for another 2 hours (or over night) to firm up.
  • If you want to, dust the top with icing sugar, and then cut up and enjoy!

Notes

  • These will last for up to one week, in the fridge!
  • I use this 9x9" square tin
  • You can use lime, orange, or grapefruit in place - follow the same ideas just switch out the lemon!
  • These can be frozen for up to 3 months! 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

95 Comments

  1. Sharon Meeds on June 24, 2021 at 8:52 pm

    What size lemons do you use please?

    • Jane's Patisserie on June 28, 2021 at 4:13 pm

      Average supermarket size x



  2. Ella on May 26, 2021 at 9:30 pm

    4 stars
    Second time commenting and second time making this recipe. This time I made it I took my own advice and didn’t whisk the egg mixture but mixed it till just combined. It STILL gave the bready eggy top – possibly even worse this time! Unfortunately it seems this time the egg did not incorporate properly so the top bready layer was bright yellow (from the yolk) and after peeling it away, the mush underneath was not as silky as last time and was a pale sad colour. I love the taste of these I just wish half the mixture didn’t get wasted and I’m not sure what to do??

    • Jane's Patisserie on May 28, 2021 at 10:30 am

      Hi, unfortunately the method in the recipe is the correct one to follow – so something may have gone wrong the first time and it is most likely the oven temperature causing this xx



  3. Sophia Andrews on May 25, 2021 at 8:22 pm

    Hey Jane just wondering if u have a recipe for like jam bars. Like U know the ones where it has a base of shortbread then the middle is stuffed with jam and has another layer of shortbread on top. I’ve been looking for a jam bar recipe for a while but they all have a crumbled top which I don’t really like. If not would there be a way to adapt this recipe to fit the jam bars thanks a lot!

  4. Sarah on May 8, 2021 at 4:16 pm

    Just made these and I read the comments before making so I tried not to over whisk my eggs and cooked on a lower heat for longer but mine still went like a cake on top 😔
    Will have to try it again and see if I can get it right lol

  5. Jessica on May 5, 2021 at 9:07 pm

    Hi Jane,

    Could I make these without the shortbread base and just have the lemon square?

    Thanks x

    • Jane's Patisserie on May 6, 2021 at 8:26 pm

      Not really as its quite integral to the bake x



  6. Donna Cotterill on April 26, 2021 at 8:04 am

    5 stars
    No idea where I’m going wrong with this recipe. I’ve made tons of.tour recipes, all straight forward with great easy steps to follow. I follow this to a T and both times the top is cakey. So I strip the top off and underneath its still 😋but still, not how it should look. I’ve turned the oven down too and baked for longer. I also don’t mix the egg mixture too much so god knows where I’m going wrong with this one. 😪 when you’re a perfectionist it’s hard to let it defeat you lol. Appreciate all your recipes Jane and looking forward to your book xx

    • Jane's Patisserie on April 26, 2021 at 3:22 pm

      Hey, what type of oven do you use? Ahh thank you so much, me too!xx



    • Donna Cotterill on April 26, 2021 at 6:04 pm

      5 stars
      Update! Looks like I was being a little hasty in how the 2nd bake was coming along lol! I turned the oven down and then once it had cooled it has a slight ‘skin’ to it, but it’s really nice and helps keep the lemon in tact and the Icing Sugar dusting finishes it lovely. Xx



  7. Katy Gordon on April 15, 2021 at 2:14 pm

    5 stars
    I have made these before and they are amazing! However I want to make them in a 9 inch round tin… So it’s more like a tart that I can serve up at BBQs and birthdays etc. Have you any idea how I woild convert the measurements?

    • Jane's Patisserie on April 17, 2021 at 2:12 pm

      Hey! The recipe is about a 1/5th smaller as a guesstimate xx



  8. Jane on April 12, 2021 at 5:42 pm

    Hi Jane,
    I was wondering if I could make these with a passionfruit jam/curd?

    • Jane's Patisserie on April 13, 2021 at 12:33 pm

      Hey! The lemon part of the recipe is creating a set curd itself so adding a different curd would change this xx



  9. Evette on March 27, 2021 at 3:14 pm

    5 stars
    Really nice lemon bars! Although I made the mistake of whisking the egg mixture too much till frothy and they came out a little cakey on the top.. I need to remember next time not to!

  10. Rachel on March 24, 2021 at 9:03 pm

    5 stars
    So delicious and SO easy! Will 100% make these again!

  11. Ella on March 13, 2021 at 10:51 pm

    4 stars
    These lemon bars have an absolutely gorgeous flavour (even using just bottled lemon juice and no zest), properly citrusy and tart and sweet in the best possible way.
    Advice to anyone about to make this – Jane has mentioned this in some comment responses but I think it’s a really important part of the recipe – don’t whisk the egg/lemon mixture till it’s frothy!! Mix it very lightly and avoid air bubbles at all cost! Myself (and it seems a few of the other reviewers) made this mistake and it leaves you with a brown spongy-eggy top after baking. To get the beautiful smooth lemon curd topping, your egg/lemon mixture needs to be bubble free. The problem with the bubbly mixture too is that when it goes brown you think it is ready but underneath the mixture is still a bit wet (and then sets sticky!). Might be worth amending the recipe? I learnt this the hard way, taste was delicious but had to scrape off all the top to reveal the sumptuous mixture underneath!

  12. Charlotte on March 10, 2021 at 9:07 am

    Hi Jane,
    I’m baking these to pop in the post for Mother’s Day. If frozen, do they need to be defrosted at room temperature or in the fridge and for how long please?
    Thanks!

    • Jane's Patisserie on March 12, 2021 at 8:36 am

      I personally would do it in the fridge! But I’m unsure on timings… at least 5 hours maybe I have no idea!



    • Teresa Beavon on June 24, 2021 at 9:05 pm

      5 stars
      I’ve not yet used your recipe but would really love to try it.
      Can you tell me if its OK stored out of the fridge or if it has to be kept refrigerated?



    • Jane's Patisserie on June 28, 2021 at 4:13 pm

      Hiya, I personally keep them in the fridge yes x



  13. Hannah on March 7, 2021 at 11:46 am

    Hi Jane – have you ever added Limoncello into the bars, would I have to take out some of the lemon juice to substitute it?

    Thanks

    • Jane's Patisserie on March 15, 2021 at 12:19 pm

      Hello! I haven’t I’m afraid, its worth a go but it may effect the set!x



  14. Laura Whittleston on February 22, 2021 at 5:53 pm

    Made these little beauties today!!! Oh my days they are amazing. I can’t wait to try more of your recipes 💛 thank you for sharing with us all x

    Would an orange version of this work, or lime? 🤷🏻‍♀️

  15. Jon on February 21, 2021 at 1:24 pm

    When i poured the liquid mixture onto the pastry, the lemon mixture sunk underneath the pastry. Help where have I gone wrong?

    • Jane's Patisserie on February 21, 2021 at 1:41 pm

      The shortbread may have shrinked back from the sides of the tin perhaps? Was the tin you used lined?



  16. Jo on February 7, 2021 at 11:39 am

    Hi jane
    Could I use lemon curd in the mixture instead of lemon zest? I know it sounds daff as the recipe is making lemon curd. Have a large tub left over and want to use it up. Can I just mix some in for flavour?
    Thanks

    • Jane's Patisserie on February 7, 2021 at 12:24 pm

      No that wouldn’t work unfortunately and it could cause a problem with the bake! x



  17. Krystal Clarke on February 4, 2021 at 5:36 am

    5 stars
    Hi Jane love all your recipes!! Just one question on this recipe… My dad recently has had to go dairy free so I’m looking at recipes I can tweak so he doesn’t miss out! Could I use dairy free butter (it’s more of a Stork texture) for the shortbread base instead of Unsalted butter do you think?

    • Jane's Patisserie on February 4, 2021 at 11:45 am

      You can do, it just may make the mixture a little sticky when putting it into the tin!! x



    • Krystal Clarke on February 5, 2021 at 11:12 am

      5 stars
      Thanks Jane, giving it a go now!! Fingers crossed! Xx



  18. Sarah on February 1, 2021 at 7:17 pm

    5 stars
    I loved the smell of the kitchen whilst these were baking and the taste definitely didn’t disappoint either. Mine did slightly brown on top with the oven being too high but still didn’t take away from the taste

  19. Olivia on January 26, 2021 at 3:58 pm

    5 stars
    I just made these with passion fruit pulp instead and it was delicious! Thank you so much for this wonderful recipe 🙂

  20. Charlotte Moore on December 20, 2020 at 4:56 pm

    When can I remove them from the tin as i need the tin for my next bake?

    • Jane's Patisserie on December 21, 2020 at 10:16 am

      I would ideally remove them once they have set otherwise they could break apart a bit x



  21. Johanna on December 15, 2020 at 10:19 am

    Hello,

    Just about to bake these! Cannot wait. Only question is, do I need to let the shortbread base cool before I pour over the lemon curd topping?

    • Jane's Patisserie on December 15, 2020 at 10:27 am

      No you don’t as they go back into the oven x



    • Hayley on March 28, 2021 at 8:11 pm

      5 stars
      I absolutely love these! They’re so yummy but I’ve made them 3 times now and every time I get a bit of a skin on top which is fine but the underneath isn’t a solid like your pictures and mine stay quite sticky. I’ve tried baking slighting longer and keeping in the fridge until they’re all gone (usually 2 days haha!) not sure where I’m going wrong? Love all your recipes, thank you so much for sharing! X



    • Jane's Patisserie on March 29, 2021 at 2:49 pm

      Hiii! I’m so glad you love them. Try lowering the temperature and baking for longer x



  22. Michele Pope on December 7, 2020 at 8:29 pm

    5 stars
    My absolute favorite shortbread recipe! These lemon bars are perfect and so, so flavorful!

  23. Joanna on November 21, 2020 at 9:56 pm

    Hi Jane,

    Absolutley love your recipes and regularly use them to bake yummy treats. These looked delicious so thought I’d try them. However, I’m sure I followed the instructions but they have come out with a really chewy, tough layer at the top of the lemon, it almost looks like a sponge on top and not at all smooth and even like yours. Any idea what I might have done wrong so I can give it another go? Many thanks x

    • Jane's Patisserie on November 22, 2020 at 11:16 am

      They sound over baked – try reducing the oven temp if you can!



  24. Jade on November 3, 2020 at 9:09 pm

    5 stars
    These are delishh! I made them 2 days ago for the first time. I used 5 Large eggs instead of 6Ms, I was a little worried putting it in the oven, as the lemon mixture was very liquid, but they came out delish! I was wondering… I want to try them with orange next, could I add choc chips into mixture before final baking to make it a chocolate orange bar?

    • Jane's Patisserie on November 5, 2020 at 9:36 am

      Yeah I think that would be fine but I would imagine the chocolate chips would sink – you could try making the base chocolate instead by using some cocoa powder in the base? xx



  25. AJD on November 3, 2020 at 4:26 pm

    5 stars
    These are amazing!! I was a little worried to start with, pouring lemon mix over cooked shortbread biscuit as it was very very liquidy, but they turned out fantastic. I used 5 L eggs.
    I would like to try with orange next time and I was wondering could I add chocolate chips in mixture before baking to get a chocolate orange flavour?
    Thank you!

  26. veronica bellotti on October 30, 2020 at 2:52 pm

    Mines still in the oven, after mixing the flour and sugar < I then added the lemon zest to incorporate then I whisked the eggs and and lemon juice together before pour on dry mixture to mix, then poured whole lot in jug then poured over shortbread, I had a fear it would slop while pouring straight from the bowl over otherwise.

  27. Jordan Lunnon on October 29, 2020 at 1:59 pm

    5 stars
    Just put my first batch of these in the oven and they already smell amazing. I’ve been looking for a nice simple lemony recipe for my charity bake sales and it looks like we could be in for a winner 🙂

  28. Gemma on October 21, 2020 at 3:15 pm

    5 stars
    Hi Jane, made this recipe and absolutely loved it. My one question would be why was my lemon curd still quite gooey after setting it overnight in the fridge? There was no wobble when I took it out of the oven and when I cut it, there was not a clear definition between biscuit and curd.

    • Jane's Patisserie on October 21, 2020 at 4:17 pm

      It may just have needed a bit longer baking is all – sometimes it can look solid but underneath may still be a bit under so just add a few minutes on next time!! x



    • Gemma on October 24, 2020 at 8:43 pm

      Thank you, they still tasted delicious.



  29. ScotTex on October 21, 2020 at 9:57 am

    I only have large eggs in my fridge here in Scotland – do I reduce the number of eggs or use the same amount? Probably not an issue as I have compared medium and large eggs from different stores and to be quite honest not much different in weight between them!?

    • Jane's Patisserie on October 21, 2020 at 11:28 am

      I would maybe reduce the eggs by one? Egg sizes can vary so medium is 53-63g, and large is 63-73g roughly so they can be quite different, or similar!



  30. Florence on September 26, 2020 at 3:28 pm

    Wow! made a batch of these today and cannot wait to try them, going to serve them with some raspberry coulis and fresh raspberries, the smell while they were baking was incredible

  31. Jenny on September 17, 2020 at 7:32 am

    Wow! These pack a lemony punch. Absolutely delicious and turned out perfect, thank you for a wonderful recipe I’ll use again and again.

  32. Betsy on August 4, 2020 at 10:32 am

    5 stars
    Lemon is my favourite flavour and these really hit the spot, they’re deliciously zesty and very refreshing. They are also so easy to make with clear instructions. I really recommend them, they’d be lovely as part of a summery afternoon tea with some homemade lemonade.

  33. Lisa Gentry on August 2, 2020 at 10:50 am

    Hi Jane, made these today and have a couple of questions. How firmly do you press the shortbread mix? Mine taxed lovely but the shortbread wasn’t really crumbly? Also I had like a skin on the top of the lemon mix. Is that right or have I done it wrong?

    • Jane's Patisserie on August 2, 2020 at 11:41 am

      Yeah so my shortbread is usually a very crumbly mix, so I press it down firmly till it’s smooth! And that’s usually because of the air when you whisk the mixture together – it’s quite common and you can get rid of the air bubbles by lightly blow torching the top before baking, or just do the sprinkle of icing sugar to hide it! X



  34. Alison Matthews on July 29, 2020 at 11:16 am

    5 stars
    Thank you Jane for this amazing recipe. Tried it last weekend and froze half to stop us eating them all! Absolutely perfect lemony hit and soft shortbread which is all perfect. We love em. One question – on completion they looked just like your picture, but after setting in fridge they went sticky. I have stored them in the fridge and they are constantly sticky (but obvs delish!) – what did I do wrong?
    Like many others, I spent lockdown trying dishes I’ve never tackled before, and your blog is my go-to. How do you stay slim??! Thank you Jane 😊👍

    • Jane's Patisserie on July 29, 2020 at 7:14 pm

      So glad you liked them!! They can be a bit sticky, but it may be that they needed a little longer baking? xx



  35. Vikki on July 25, 2020 at 9:47 am

    5 stars
    I made these this week, the whole family LOVED them. Thank you so much. X

  36. Ashley on July 23, 2020 at 10:00 am

    5 stars
    Hi Jane! I made these yesterday and my shortbread base took a little while longer to cook, so I’m hoping that turns out ok! 🙈 But my question is the lemon topping seems to have a sponge top to it, is that right or have I gone wrong somewhere? Thanks!

    • Jane's Patisserie on July 23, 2020 at 10:03 am

      It could be that the lemon part is over baked slightly? Also if there is lots of air in the egg mixture it can leave like a foam on top before baking which can look a little weird sometimes!! x



  37. Lynn Kenneway on July 22, 2020 at 12:41 pm

    5 stars
    Made this as looking for new recipes during lockdown everyone in my family and friends loved it requests for more

  38. Steph on July 21, 2020 at 9:50 pm

    5 stars
    Another fabulous recipe, made these today and they are gorgeous! I also made them with stork block so they would be dairy free for a colleague and can confirm this works beautifully still!

    I’d just like to say thank you for your wonderful blog, I truly have baked my way through lockdown and for some unknown reason I had never stumbled across your blog until this time. Baking has helped me keep myself grounded through the uncertain times, and your recipes have never failed me. So thank you, and I look forward to baking many more!

    • Jane's Patisserie on July 22, 2020 at 8:26 am

      AHh thank you so much, that’s so lovely of you to say! And I’m so glad this recipe was a hit! xx



  39. Beth T on July 21, 2020 at 5:38 pm

    5 stars
    Made these this afternoon- absolutely delicious! Recipe so easy too. Had some left over blueberries so added these to the lemon curd mix, seemed to work well and looks pretty!

  40. Lynn Kenneway on July 21, 2020 at 5:04 pm

    5 stars
    I have made your lemon bar brother text me when are you bring more

  41. Marie on July 20, 2020 at 12:44 pm

    5 stars
    Thank you! I was recommended to look at your site a couple of Months ago. I am not an experienced baker by any means but everything I have cooked has turned out very well and my family have enjoyed everything! I made these amazing lemon slices yesterday and they were a real hit, although I must confess we couldn’t wait until they were set and had some warm and oozy with a cup of tea on a wet Sunday afternoon, totally recommended!!!!!!!

    • Jane's Patisserie on July 20, 2020 at 2:10 pm

      Ahh warm and ooozy ones are still delicious! So glad you enjoyed them!!



    • Laura on July 25, 2020 at 4:13 pm

      5 stars
      Hi Jane, love your recipes! I’ve made so many of them. If I wanted to make this in a 9×12 tin how would I adjust the recipe please 🙂 xx



    • Jane's Patisserie on July 25, 2020 at 8:52 pm

      I would use 1/3 more of the recipe – baking time will also increase by about 5-10 minutes (for both layers) x



  42. Shriya Amlani on July 20, 2020 at 8:58 am

    5 stars
    Absolutely amazing recipes! Star 🌟

  43. Julie on July 19, 2020 at 9:07 pm

    Hello I was wondering if there was any reason not to use a spring form tin? Thanks 😊

    • Jane's Patisserie on July 19, 2020 at 10:44 pm

      As this is a traybake, I never use springform tins!



  44. Sue Lawrence on July 19, 2020 at 6:45 pm

    5 stars
    Wow! delicious made them a few hours after you posted it!! Had to keep double checking the recipe to make sure it was only 50g of flour. Will be doing again. Loving your recipes and have told lots of people about it. Thanks and keep them coming 😊

  45. Vicky on July 19, 2020 at 1:38 pm

    I have baked these today but the top has gone brown. Where have I gone wrong?

  46. Hayley Gurden on July 19, 2020 at 10:35 am

    5 stars
    Hello, made these and they are delicious. Thank you. For freezing, would you just allow to fully defrost in fridge/counter before enjoying as normal?

  47. Emily on July 19, 2020 at 8:26 am

    I love anything lemon so can’t wait to make these! I’m dairy free so can’t use unsalted butter so what’s the best option? Would Stork block work?

  48. Jac on July 19, 2020 at 5:03 am

    5 stars
    I have had these from costa coffee before and are delicious I will definitely bake them.

  49. Sally Crocker on July 18, 2020 at 2:56 pm

    Hi Jane, how many grams is a medium egg? I’m in the US and a large egg, which is the size almost always used in baking, is 50g. I look forward to making the lemon bars.

    • Jane's Patisserie on July 18, 2020 at 4:33 pm

      In the UK medium eggs are about 50-60g, so it would be your large!



  50. Lisa colley on July 18, 2020 at 11:36 am

    Do you have to use fresh lemon juice or is the one in a bottle just as good?

    • Jane's Patisserie on July 18, 2020 at 12:55 pm

      Hey! As mentioned in the post you can use bottled – but obviously then you don’t have to use the zest.



  51. Nikki on July 18, 2020 at 10:03 am

    5 stars
    Cant wait to try this recipe! I have tried so many of your recipes and they have come out perfect!!! Always exciting when you post new ones.

  52. Rachel on July 18, 2020 at 9:06 am

    Could you use flax eggs instead?

    • Jane's Patisserie on July 18, 2020 at 9:21 am

      I’m not sure to be honest – a large majority of vegan/egg free versions I’ve seen use a coconut or silken tofu as a base which I imagine would be better.



  53. Sharron on July 18, 2020 at 8:45 am

    These look absolutely lovely, me thinks I’ll have try them this week! Love it when you post a new recipe and also looking forward to a new YouTube update too xx.

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