traybakes & more

retro recipes for the modern baker

Iced Lemon Squares

Having made fifteens, I find myself with half a can of condensed milk sitting in the fridge.  What to do, what to do?!  While eating the remainder with a spoon would always be an option (a rather sticky, type 2 diabetes-inducing option), I decided to look for a different traybake recipe to make instead.

I found a couple of very similar recipes for lemon squares/bars/slices and amalgamated these to make some very quick and easy Iced Lemon Squares.  As a result of combining a few recipes, the coconut is optional and you could alternatively make these with orange in place of the lemon.


7oz/200g Marie biscuits (in the US, I used Goya Maria cookies)

4oz/110g butter

1 lemon, rind and juice

3oz/85g coconut

half a tin of condensed milk (approximately 7oz/200g)

8oz/225g icing sugar (powdered sugar)


A short and simple list of ingredients. Only the icing sugar is missing from this shot

  1. Crush the biscuits, using whatever method you desire.  Add the coconut and the grated rind of the lemon.
  2. Place the butter and condensed milk in a small saucepan and heat gently until the butter has melted.   Add to the dry ingredients and mix well.
  3. Place in a greased tin and leave to set.  This took 1-2 hours in the fridge for me.  I used a 9″/23cm square pan that I normally use for brownies.
  4. When the base has set, cover with lemon icing (using lemon juice in place of water).  I used approximately 3 tbsp of lemon juice, blended with 225g of icing sugar to make a thick paste.



1 Comment

  1. Millionaires’ Shortbread – because only millionaires can afford the dentistry.

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