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Lemon Cream Bars with Buttery Biscuit Base

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A no-bake, creamy lemon slice made with sweetened condensed milk, fresh lemon juice, and a buttery biscuit base. Zesty, smooth, and perfect chilled for warm days.

Ingredients

Base:
250g plain sweet biscuits (Digestives, Marie, or graham crackers), crushed
1/2 cup (125g) melted unsalted butter
1/2 cup desiccated coconut (optional)

Filling:
1 can (395g) sweetened condensed milk
Zest of 1 lemon
Juice of 2 lemons (about 1/3 cup)
1 tsp vanilla extract (optional)

Optional Icing:
1 cup icing sugar
1–2 tbsp lemon juice

Instructions

  • Line an 8-inch square pan with parchment.

  • Mix crushed biscuits, coconut (if using), and melted butter. Press into pan and chill.

  • Mix condensed milk, lemon zest, and lemon juice until thick. Add vanilla if using.

  • Pour over base and smooth top.

  • Chill 4 hours or overnight.

  • Optional: Mix icing sugar and lemon juice to form glaze. Spread over chilled slice.

  • Cut into squares and serve cold.

Notes

  • Line an 8-inch square pan with parchment.

  • Mix crushed biscuits, coconut (if using), and melted butter. Press into pan and chill.

  • Mix condensed milk, lemon zest, and lemon juice until thick. Add vanilla if using.

  • Pour over base and smooth top.

  • Chill 4 hours or overnight.

  • Optional: Mix icing sugar and lemon juice to form glaze. Spread over chilled slice.

  • Cut into squares and serve cold.

Find it online: https://foodemily.com/lemon-cream-bars-with-buttery-biscuit-base/