If you’re after an easy lemon dessert with a twist, these biscuit-based lemon bars are a great one to try. Instead of a traditional pastry base, this recipe uses a mix of Ringtons White Chocolate & Lemon Cookies and Ginger Snaps for something a little more indulgent, with just the right balance of sweet and citrus.
They’re simple to make, perfect for sharing, and ideal with a cuppa.
Ingredients
Base
- 150g crushed Ringtons White Chocolate & Lemon Cookies
- 200g crushed Ringtons Ginger Snaps
- 180g unsalted butter, melted
- Pinch of salt
Lemon Topping
- 3 large eggs
- 180g granulated sugar
- 30g plain flour
- ¼ teaspoon baking powder
- Juice of 2 - 2½ lemons
- Zest of 1 lemon
To Finish
- Icing sugar, for dusting
Method
1. Prepare the base
Preheat oven to 175°C (fan 160°C) / 350°F.
Line a 23cm (9-inch) square tin with baking paper.
In a bowl, combine the crushed biscuits and add a pinch of salt.
Pour in the melted butter and mix until evenly coated and the mixture holds together.
Press firmly into the base of the tin, creating an even layer.
Bake for 10 - 12 minutes, until lightly golden.
Remove and allow to cool completely.
2. Make the lemon topping
In a bowl, whisk together the eggs and sugar until smooth.
Add the flour and baking powder, whisking until fully combined.
Stir in the lemon juice and zest.
3. Bake
Pour the lemon mixture over the cooled base.
Bake for 18–20 minutes, until just set with a slight wobble in the centre.
4. Cool and chill
Leave to cool at room temperature for about 30 minutes.
Transfer to the fridge and chill for at least 1–2 hours, until firm.
5. Serve
Dust with icing sugar.
Slice into bars and serve.
Tip
For the best flavour, use the full 2½ lemons if you like a sharper citrus hit — it balances the sweetness of the white chocolate biscuits really nicely.