- Crumble the digestive biscuits by hands or in a food processor then transfer them to a bowl and add lemon zest , cinnamon powder , powdered sugar & melted butter and give it a good mix.
- In a pan (preferred to your size depending on the thickness of the bars)line a parchment paper and add in the crumble mixture and press it tightly. Refrigerate for 30min till nice & firm.
- Mix cornflour & milk powder with lemon juice and keep aside. Mix agar agar with water and bring to boil, add milk , sugar and condensed milk and continue to stir till the sugar is completely dissolved.
- Now add in the lemon juice mixture along with lemon zest and continue to cook , at this point you can add the turmeric powder. Remove from stove and add in the butter and give it a good mix and let it cool.
- Once at room temperature Pour it over the biscuit crumble and refrigerate for 2 hours or till it’s nice and firm. Dust icing sugar on top and cut in equal portions. Ready to Bite !
No Bake Eggless Lemon Bar
#summerrecipeswithfoodism
By My Foodie Buddha
Apr, 17th
640
Servings
8 persons
Cook Time
3 hr
Ingredients
16
- 18
Ingredients
- FOR BASE
- Powdered Digestive Biscuits 1 1/2 cup
- Powdered Sugar 1 tablespoon
- Cinnamon Powder 1/4 teaspoon
- Lemon zest 1 teaspoon
- Melted butter 5 tablespoons
- FOR CUSTARD
- Lemon juice 3/4 cup
- Corn flour 2 tablespoon
- Water 1/2 cup
- Milk 1/4 cup
- Milk powder 3 tablespoons
- Sugar 1/4 cup
- Condensed milk 1/4 cup
- Agar-Agar/Veg gelatin 2 teaspoons
- Lemon zest 1 tablespoon
- Butter 50 gms
- Turmeric powder (optional for colour) 1/8 teaspoon
Instructions
Notes/Tips
You can replace turmeric powder with few drops of yellow food colour but it’s completely optional just to enhance the colour. Keep it refrigerated in an airtight container and enjoy it for a week & a Lemony twist to the Summer Heat !
