Lemon Dotie Bars
Thu, 25 July 2024
Ingredients:
375g digestive biscuits
170g butter, melted in microwave
2 x 397 tins of condensed milk
2 egg yolks
Zest and juice of 1 lemon
Fresh raspberries
Method:
- Preheat the oven to 170 C
- Line a 20 x 20cm baking tin with baking parchment
- Crush the biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin
- Put the crushed biscuits in a bowl and add in the melted butter
- Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly
- Pop into the fridge while you prepare the filling
- Whisk the condensed milk, egg yolks and lemon zest and juice together in a bowl, then pour this over the biscuit base.
- Bake in the oven for 25 minutes until firm on the sides, but still slightly wobbly in the middle
- Allow to cool down fully, then chill in the fridge for an hour.
- Remove from the tin in one piece, transferring to a board, and cut into squares
- Top with fresh Raspberries and enjoy.
- Store in an airtight container for up to five days.
