This recipe has been sitting in my saved links in facebook for so long just waiting for me to convert it. And it was worth the wait – delicious creamy lemon squares, very popular with the adults. The kids weren’t a fan of the lemon flavour, but we were ok with that, funnily enough ;-).
The original recipe came from the Mums Mag NZ facebook page.
Enjoy!
Creamy lemon squares ready to bake
Ingredients
- 80g butter
- 200g pack butternut snap biscuits
- 2 large egg yolks
- 1 can (395g) condensed milk
- 1/2 cup fresh lemon juice (approx. 3 lemons)
Lemon square base ready to bake
Method
- Preheat oven to 180⁰C and grease and line a square baking dish (approx. 23cm).
- Add butter to jug and melt for 2 min at 60⁰C, speed 3.
- Add biscuits and chop for 20 sec, speed 5.
- Scrape down the sides and repeat if necessary.
- Press mixture into base and sides of pan, smoothing as you go.
- Bake for 10 min and then cool for 30 minutes.
- Wipe out the jug with a paper towel.
- Add eggs yolks, condensed milk and lemon juice to jug.
- Whisk for 10 sec, speed 6.
Lemon square filling whipped in the jug
- Pour filling into the cooled crust, carefully spreading.
- Bake for 15 minutes and then check to see if set, bake for an additional 5 minutes if necessary.
- Cool in the pan on a rack and then chill for at least 1 hour before serving.
- Enjoy.
Tips
- You can use any plain biscuits. The original recipe used digestive biscuits with some sugar to sweeten the base.
- For a no bake version, chill the base instead of baking and swap the egg yolks for 200g of cream cheese, then chill rather than baking.
Creamy Lemon squares
Hope you enjoy this delicious creamy slice. You can find other easy baking recipes in my ebook: Kate’s Thermo Cookbook available on iPad, iPhone and Android via Kindle now.