Salty lemon beach bars

Sweet and tart with a hint of salt, this lemon slice will make your tastebuds go crazy with every bite.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

8 Ingredients

  • 150g Salada Original crackers

  • 75g (1/3 cup) caster sugar

  • 100g butter, melted

  • 395g can sweetened condensed milk

  • 185ml (3/4 cup) strained fresh lemon juice

  • 1 egg, lightly whisked

  • Pinch of sea salt flakes

  • Pure icing sugar, to dust

3 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced.

  • Step 2

    Place crackers

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    (150g Salada Original crackers) in a food processor. Process until fine crumbs. Add caster sugar (75g (1/3 cup) caster sugar) and butter (100g butter, melted) and process until combined. Press cracker mixture evenly over base and sides of a 11.5 x 34cm (base size) rectangle fluted tart tin with removable base. Place tin on a baking tray. Bake for 10 minutes or until light golden. Set aside for 15 minutes to cool slightly.

  • Step 3

    Whisk together condensed milk (395g can sweetened condensed milk), juice (185ml (3/4 cup) strained fresh lemon juice), egg (1 egg, lightly whisked) and salt (Pinch of sea salt flakes) in a jug until combined. Pour mixture into biscuit crust. Bake for 20 minutes or until set. Set aside for 30 minutes to cool. Place in the fridge for 3 hours or until chilled and set. Dust with icing sugar (Pure icing sugar, to dust) to serve.
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