There are several variations of this recipe for Iced Lemon Squares out there. Some have coconut, some use a different brand of biscuit, some use orange instead of lemon. But the basic principle is the same. Crushed biscuits, coconut, condensed milk, butter and citrus zest, all topped with a citrus icing. 

I know I say that a lot of these recipes are very straightforward and easy to make, and this one for Iced Lemon Squares is no different. It’s possible to make the icing a little too thin, but that doesn’t affect the taste and after you’ve sliced it, the icing dripping over the edges of the traybake looks pretty nice.

But really you’re just crushing biscuits and mixing them with a few other ingredients and then sitting back and waiting for it all to set. Here in the US, I used Maria cookies. If you live somewhere you can easily get hold of Rich Tea or Marie biscuits, then those are what I’d recommend. But you can also use Digestives/Graham Crackers or even shortbread.

Feel free to use orange if you’d prefer. They’d probably work with lime as well, but you’d need a couple of limes to get enough zest for the base. And it’s a great recipe for using up the rest of your tin of condensed milk if you’re just made something like Fifteens.

No-Bake Iced Lemon Squares

An easy, no-bake Iced Lemon Squares recipe with crushed biscuits, coconut, condensed milk, icing sugar, lemon and lemon water icing.

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Course Dessert, Snack

Servings 9 squares

Ingredients

  

• 7 oz or 200g plain biscuits eg Rich Tea, Maria, Digestives
• 1 lemon, rind and juice
• 3 oz or 85g dessicated coconut
• 4 oz or 110g butter
• 7 oz or 200g condensed milk (half a can)
• 8 oz or 225g icing sugar/powdered sugar

Instructions

 

• Line an 8"/20cm square tin with baking parchment and set aside.
• Crush the biscuits, either in a food processor or by placing the cookies into a sealed freezer bag and hitting them with a rolling pin or crushing with the base of a saucepan. 
• With the crushed biscuits in a large bowl, add the coconut and the grated rind of the lemon and mix.
• Put 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.
• Place in your lined tin and leave to set.  This took 1-2 hours in the fridge for me.
• 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.
• If you prefer, you can top the icing with coconut or sprinkles before it sets. Or leave it as it is. Then slice into squares and enjoy!

Video

Keyword coconut, lemon, no-bake