Creamy Lemon Dessert Bars
🧾 Ingredients
Crust
2 cups crushed digestive biscuits (or graham crackers)
100g melted butter
2 tbsp sugar (optional)
Lemon Filling
1 can (395g) sweetened condensed milk
½ cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
2 egg yolks (optional, for richer texture)
Topping
2 cups whipped cream (or whipped topping)
Extra lemon zest for garnish
👨🍳 Instructions
- Make the crust
Mix crushed biscuits with melted butter and sugar.
Press firmly into a baking dish (20×20 cm or similar).
Chill in the fridge for 20–30 minutes (or bake at 180°C for 10 minutes for a firmer crust, then cool). - Prepare the lemon filling
In a bowl, whisk together condensed milk, lemon juice, and zest.
Add egg yolks if using and mix until smooth.
Pour over the chilled crust. - Chill or bake
No-bake option: Refrigerate for at least 4 hours until set.
Baked option: Bake at 170°C for 10–12 minutes, then cool completely and refrigerate. - Add topping
Spread whipped cream evenly on top.
Sprinkle with lemon zest. - Serve
Chill well, then slice into squares like in the picture.
💡 Tips
For extra flavor, add a bit of vanilla to the whipped cream.
You can replace lemon with lime for a different twist.
Make sure it’s fully chilled before cutting for clean slices.