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Lemon squares pictured in the foreground
Base
| 100 g | Butter |
| 187 ½ g | Condensed milk |
| 250 g | Malt biscuits |
| 1 cup | Desiccated coconut |
| 1 | Lemon (Main) |
Icing
| 100 g | Cream cheese (Main) |
| 25 g | Butter |
| 1 | Lemon (Main) |
| 1 ¼ cups | Icing sugar |
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Directions
- Grease the base of a 28cm x 20cm slice pan. Line the base with baking paper.
- Melt the butter and combine with the condensed milk. Finely crush the buscuits, grate the lemon rind and add to the remaining ingredients.
- Press into the pan. Level the top by rolling with a straight-sided glass.
- To prepare the icing, soften the cream cheese and butter and beat together well. Add the lemons rind. Gradually mix in the icing sugar to the required consistency.
- Spread over the biscuit base and refrigerate. When firm, cut into squares. Decorate the top as preferred. Some recommended garnishes are lemon peel, chopped candied peel or icing flowers.
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