![an icing topped lemon square on a blue plate](https://i0.wp.com/traybakesandmore.com/wp-content/uploads/2021/05/IcedLemonSquares-11-scaled.jpg?resize=1160%2C774&ssl=1)
Iced Lemon Squares
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.
![](https://i0.wp.com/traybakesandmore.com/wp-content/uploads/2021/05/IcedLemonSquares-77.jpg?resize=960%2C641&ssl=1)
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.
![](https://i0.wp.com/traybakesandmore.com/wp-content/uploads/2021/05/IcedLemonSquares-68.jpg?resize=960%2C608&ssl=1)
![an icing topped lemon square on a blue plate](https://i0.wp.com/traybakesandmore.com/wp-content/uploads/2021/05/IcedLemonSquares-11-scaled.jpg?fit=300%2C200&ssl=1)
No-Bake Iced Lemon 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!
3 Comments
Chris B
Millionaires’ Shortbread – because only millionaires can afford the dentistry.
Lilin
Hi, your ingredients don’t mention the coconut but in the video you do.
CJ
Thank you for spotting this! I must have missed it when I updated the page. Coconut is now back in the ingredient list.