Ingredients
Crust
- 100 g oat biscuits
- 50 g butter, melted
Filling
- 200 g condensed milk (about 1/2 a can)
- 60 ml lemon juice (from approx. 1.5 lemons)
- 2 medium eggs
Instructions
- Preheat oven: Preheat your oven to 160°C (fan). Line a small baking tray or a loaf tin with baking parchment to prevent sticking.
- Prepare the crust: Crush the oat biscuits using the end of a rolling pin until finely ground. In a large mixing bowl, combine the crushed biscuits with the melted butter until the mixture is evenly mixed. Transfer this crumb mix to the prepared tin and press it down firmly using the back of a spoon, making sure it spreads evenly into all corners. Bake for 10 minutes to set the base.
- Make the filling: While the base is baking, whisk together the condensed milk, lemon juice, and eggs using an electric whisk. Whisk for about 2-3 minutes until the mixture is fully combined and slightly frothy, which helps give the filling a light texture.
- Bake the lemon bars: Pour the lemon filling evenly over the baked oat crust. Return the tray to the oven and bake for 15-20 minutes, or until the lemon filling sets and is firm to the touch.
- Cool and chill: Allow the lemon bars to cool completely at room temperature once removed from the oven. Then, transfer to the fridge and chill for at least 2 hours to fully set and develop flavor.
- Serve: Slice the lemon bars into squares. Optionally, dust with icing sugar and garnish with lemon zest before serving for an elegant finish.
Notes
- Using fan oven helps even and consistent baking but standard oven at 180°C works as well.
- For best results, ensure the filling is not overbaked to avoid cracking.
- You can adjust lemon juice amount slightly to your preferred tartness.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.
- Crispy oat biscuit base adds texture but you can substitute with digestive biscuits if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
