An Easy Lemon Flapjack Recipe
Homemade flapjacks but with a tangy twist, this lemon flapjack recipe is a breakfast (or dessert) idea that’s easy to make, simple and packed full of flavour. Find out how to make this unusual flapjack traybake, perfect for all the lemon lovers out there!
This right here isn’t your standard flapjack, it’s a classic flapjack recipe with a bit more zest. This lemon flapjack is both sweet and tangy, it’s so easy to make and requires only a few ingredients. Initially, I wasn’t quite sure if lemon in a flapjack would go well together, but after making my gooey flapjacks and chocolate flapjack recipe I decided to experiment. And I’m glad I did, the tangy lemon zest and juice in this recipe tastes so good; I keep going back for more.
Perfect for breakfast, as a dessert or an easy snack for work – they’re great for any occasion. With just a few ingredients you can make this recipe in only 30 minutes. I love to have them with a nice cup of tea, plus it’s a great alternative to Graze lemon drizzle flapjack.
Watch How To Make Lemon Flapjacks
My Top Tips
Keep your eye on the time: Try to avoid over-baking the flapjacks in the oven, just a few minutes extra can result in flapjacks that are really dry and crumbly.
Grating: When zesting, careful not to go too much into the white part of the lemon called the pith. It will add a bitterness to the flapjacks and alter the taste.
Mix Well: Make sure to mix the ingredients well at each stage, you’ll want the oats to be covered in the golden syrup mixture. This will help the flapjacks stick together and not fall apart when baked.
Leave To Cool: Leave the flapjacks to cool down completely before cutting them into squares, this helps to maintain the shape.
Prep: Prep in advance by zesting and juicing the lemon before you start making the flapjacks.
Below are the ingredients needed to make this lemon flapjack recipe, there’s no lemon curd at all. These 5 ingredients are quite basic and you can easily buy them online or at your local supermarket.
- Lemon: The lemon zest and juice are used. You can alter the strength of the lemon flavour by adjusting the amount of lemon used.
- Oats: Use porridge oats rather than large jumbo oats, porridge oats are smaller in texture so hold better.
- Golden syrup: This is a must for making flapjacks, I like to use this golden syrup here.
- Light Brown Sugar: Light brown sugar adds sweetness.
- Butter: You can use salted or unsalted butter.
How To Make Lemon Flapjacks
Here’s how to make lemon flapjacks step-by-step with lots of pictures, full instructions are on the recipe card at the bottom of the page. Don’t forget to check out the video as well.
Add butter, light brown sugar, lemon zest, lemon juice and golden syrup to a mixing bowl and melt. I usually melt in the microwave over a medium to high heat. Be sure to stop constantly after every 10 seconds or so and mix each time.
You can also melt the mixture in a pan on the cooker.
Add the porridge oats into the melted mixture and mix together until thoroughly combined.
Pour the flapjack mixture into a lined 9″ square baking tray. Make sure to spread the mixture evenly into all four corners. Bake in the oven for 20 minutes.
Once baked, leave the flapjacks to cool before cutting into slices.
How Long Will Flapjacks Last?
Keep the flapjacks in an airtight container at room temperature or in the fridge for around a week.
Vegan Lemon Flapjack Recipe
Make this lemon flapjack recipe vegan by replacing the butter with margarine or other butter alternatives. The rest of the ingredients like the sugar, lemon, oats and golden syrup are already vegan friendly.
Graze Lemon Drizzle Flapjack
To replicate Graze lemon drizzle flapjack, you can drizzle a tangy lemon icing over your baked flapjacks. Simply mix together icing sugar with lemon juice and drizzle diagonally on top.
They use a lemon curd and yoghurt drizzle but this lemon drizzle icing also tastes good. Plus, it keeps the ingredients very basic for an easy and simple recipe.
Should Flapjacks Be Soft When They Come Out The Oven?
Yes, it is normal for flapjacks to be soft when they just come out of the oven, this is especially the case for gooey flapjacks. This does not mean that they are undercooked, as the flapjack mixture cools it will also harden – being less likely to crumble or fall apart.
Equipment Needed To Make This Lemon Flapjack Recipe
You may need the equipment below to make this lemon traybake:
- Baking Tin: This recipe uses a 9″ baking tin to create 16 slices or you can make 12 big slices.
- Parchment Paper: Used to line the baking tin: prevents scratches and makes it easier to remove the flapjacks.
- Mixing Bowls: You’ll need a mixing bowl to mix the melted butter mixture and oats together.
More Lemon Recipes To Try:
You might also like this Biscoff flapjack, cherry bakewell flapjack or chocolate chip flapjack recipe!
Lemon Flapjack Recipe
- 1 Lemon
- 300 g Porridge Oats
- 80 g Light Brown Sugar
- 180 g Butter
- 90 g Golden Syrup
- Preheat your oven to 180°C (gas mark 4, 350°F)
- Add butter, light brown sugar, lemon zest, lemon juice and golden syrup to a mixing bowl and melt. I usually melt in the microwave over a medium to high heat. Be sure to stop constantly after every 10 seconds or so and mix each time.
- Add the porridge oats into the melted mixture and mix together until thoroughly combined.
- Pour the flapjack mixture into a lined 9″ square baking tray. Make sure to spread the mixture evenly into all four corners. Bake in the oven for 20 minutes
- Once baked, leave the flapjacks to cool before cutting them into slices
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Taste sooo much better than the Graze lemon flapjacks & so much cheaper. I put them in little baggies so my younger siblings can take them to school. This recipe is quick and easy and will save you a LOT of money!!
Hi Renée, thanks for commenting! I’m so glad you like the recipe, they do make a great school snack.
And Renee’s Comment is the reason why I’m searching. Looks like I found what I’m looking for. Can’t wait to try them!
Hey Katie, I hope you like it!