Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Base
- 200 g plain biscuits (Tim Tams or digestive biscuits)
- 100 g butter, melted
- 13 g caster sugar
- ¼ tsp sea salt
Filling
- 395 g can sweetened condensed milk
- 100 g butter, softened
- 2 tsp lemon zest
- 80 ml fresh lemon juice (about 2–3 lemons)
- 75 g icing sugar
Icing
- 150 g icing sugar
- 30 g butter, softened
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- pinch of sea salt
Method
Base
Line a 20 × 20 cm square tin with baking paper, leaving an overhang on two sides.
Blitz biscuits in a food processor until they resemble fine breadcrumbs.
Combine biscuit crumbs, melted butter, caster sugar, and salt in a bowl until evenly moistened.
Press mixture firmly and evenly into the base of the tin using the bottom of a measuring cup. Refrigerate while you make the filling.
Filling
Beat softened butter until pale and creamy, about 2 minutes.
Add lemon zest, then gradually add icing sugar, beating until light and fluffy, about 3 minutes.
Pour in condensed milk and lemon juice, folding gently with a spatula until fully combined and smooth. Do not overmix.
Spread filling evenly over the biscuit base, smoothing the top with a spatula. Refrigerate for at least 30 minutes while you make the icing.
Icing
Beat softened butter until pale.
Sift icing sugar and fold into butter with lemon juice, zest, and salt until smooth and spreadable.
Spread icing evenly over the filling.
Refrigerate overnight (minimum 8 hours) until set and firm. Cut into 12 squares using a hot, dry knife, wiping between cuts.
