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[Recipe] Lemon Icebox Bars

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[Recipe] Lemon Icebox Bars

This delightful recipe yields 16 servings. Please be warned they are quite addictive and each serving contains a whopping 155 Calories!



  • 14 Digestive biscuits
  • 2 tbsp Unsalted butter, melted
  • 1 tbsp Dark brown sugar
  • 1/4 tsp Salt
  • Cooking spray


  • 200g Cream cheese, softened at room temperature
  • 400g Fat-free sweetened condensed milk
  • 2 Large eggs
  • 1 tsp Lemon zest, finely grated
  • 1/2 cup Lemon juice
  • 2 tsp Powdered gelatin
  • 3 tbsp Boiling water



  1. Place the digestive biscuits in a large clear plastic bag. Use a rolling pin to crush the biscuits. You don’t have to bash the biscuits to death you can just lightly roll over them with the rolling pin. A food processor also works well.
  2. Empty the crushed biscuits into a mixing bowl and add the butter, brown sugar and salt. Mix well. The consistency should be similar to wet sand.
  3. Coat a 20cm x 20cm baking pan with cooking spray and pack crumbs firmly into the bottom.
  4. Refrigerate for 5-10 minutes.


  1. In a large mixing bowl combine the cream cheese, condensed milk and eggs. Whisk with an electric mixer for about 2 minutes until smooth and creamy.
  2. Add the lemon zest and juice and beat for another 30 seconds.
  3. In a small mixing bowl add the gelatine and boiling water. Whisk the gelatine until fully dissolved. Let the mixture cool for 2-3 minutes.
  4. Add the gelatine mixture to the cream cheese mixture and mix well.
  5. Remove the refrigerated base. Pour your cream cheese mixture over the base and spread evenly.
  6. Refrigerate overnight for at least 8 hours until the filling is nice and firm. Slice into 5cm squares using a chilled knife coated with cooking spray.
  7. Serve and enjoy!

Source: Food Network – Ellie Krieger

Louise Pyper[Recipe] Lemon Icebox Bars

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