Since these lemon bars were adapted from our recipe for lemon meringue, we made this tray bake using a mixture of condensed milk, lemon and eggs on a biscuit base. We adore our lemony treats to be tart and perfumed with lemon zest, so we suggest that you add lemon to taste. The biscuit base was mixed with Nicoletta’s new Lemon flavoured Sprinkle Crunch: crunchy hail sugar shards that were added for extra lemony-ness and texture.

lemon large


  • 1 packet Oatmeal Digestive Biscuits
  • 3-4 Tbs. Butter, softened
  • 20g Lemon Sprinkle Crunch


  • 2 Tins Condensed Milk
  • 200-250ml Lemon Juice, freshly squeezed (to taste, depending on the sourness)
  • Lemon Zest
  • 4 Egg yolks, separated
  • a few drops of yellow food colour (optional)

lemon 2.

Blitz biscuits together with the butter, and mix in the Lemon Sprinkle Crunch. Spread and push down the biscuit mixture into a 29 x 29cm baking tray or dish to form the base. The tray should be at least 5mm deep.

Mix the condensed milk with the egg yolks and lemon. Do not whip to avoid the mixture becoming aerated. Pour onto the biscuit base.

Bake at 180°C for 10-15 minutes. Allow to cool.

This recipe is for a deep dish; halve the mixture if using a flan dish.