4-Ingredient No-Bake Lemon Condensed Milk Squares
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Whip up these zesty 4-ingredient lemon condensed milk squares. An easy no-bake Aussie favourite perfect for any occasion.
This is a recipe I got from my mum.
Like these caramel tarts, it’s a recipe she would make a lot when we were kids for barbeques and other events.
When I pulled out my old recipe book the other day and made it for my kids, their reaction was, “Where has this recipe been hiding all these years?”
It has lemon cheesecake vibes, but there’s no cheese and no baking. Super quick and easy to make.
Ingredients
The beauty of these squares is that you only need four ingredients.
With the cost of cream – and, weirdly, lemons – these days, it’s not the cheapest slice you’ll ever make. But it’s sweet, and a little bit goes a long way.
You can even make these with pantry staples: bottled lemon juice, long-life cream, condensed milk, and the bickies, of course.
I find that fresh lemon juice tastes just a little bit better than bottled, but it’s not a huge difference.
Ingredients
Scotch Finger biscuits (shortbread)
condensed milk
whipping cream
lemon juice (2-3 lemons)
How to Make Condensed Milk Lemon Squares
Step 1: Line a slice tray (brownie pan – Amazon) or casserole dish with the Scotch Finger biscuits. Break any up as needed to fit the tray. Don’t worry about the gaps – it’s all good.
I like smaller and deeper, so each square has more of the creamy topping. If you use a bigger tray, the topping will go further. The squares won’t be as deep, but you’ll get more squares from your ingredients. If you don’t like super sweet, this is the way to go.
Step 2: Whip the cream until it forms firm peaks. You can use beaters, a stick blender (watch carefully, it will whip in seconds), or a hand whisk.
Step 3: Squeeze the lemons, then add the condensed milk and lemon juice to the whipped cream. Fold the mixture until it’s well combined.
Step 4: Pour the cream mixture over the biscuits. Cover, then refrigerate for a few hours until set.
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Serving Suggestions
These lemony bars are super sweet, so they don’t need any dusting of icing sugar.
I usually serve these squares as is (unless we just eat it straight from the pan – ssshhh), but if you want to jazz them up, a quarter slice of lemon (pictured) or a swirl of leftover lemon peel looks elegant.
For a touch of greenery, add a mint leaf.
Storing the Lemon Squares
Store in an air-tight container in the fridge for up to three days.
A ‘slice’ is a classic Australian treat, usually made in a rectangular tin and cut into squares or bars. It’s a catch-all term for an endless variety of sweet tray bakes. Some recipes are layered, some are baked, and some are set in the fridge. There are fruity slices, chocolate ones, coconut versions, and everything in between. But they’re all called slice. And when an Aussie says they’ll bring a slice, they mean the whole tray—not just a single piece.
No-Bake Lemon Condensed Milk Squares
Kind of like cheesecake, but not; these simple no-bake squares are quick to throw together and deliciously easy to devour.
Ingredients
- 1/2 pack of scotch finger biscuits (or other shortbread biscuits)
- 300ml whipping cream
- 1/2 cup lemon juice (2-3 lemons)
- 1 297g can of condensed milk
Instructions
- Line a slice pan or caserole dish with the scotch finger biscuits, breaking any to fit.
- Whip the cream until it forms firm peaks. Stir the condensed milk and lemon juice into the cream until well combined.
- Pour the cream topping over the biscuits and spread evenly. Refrigerate, covered for a couple of hours until set.
- Using a sharp knife, cut the slice into squares before serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 52mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 2g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
