Lemon Crunch Bars

Ingredients:

250g Dean's Shortbread, made into fine crumbs

100g golden caster sugar

90g soft dark brown sugar

75g self raising flour

100g butter

For the filling:

Finely grated zest of 2 lemons, plus the juice (pressed through a sieve to remove 'bits')

1 can (397g) Nestlé condensed milk

Method:

Line a deep 28 x 18cm baking tin with baking parchment. Pre-heat the oven to 150degC

Melt both the sugars with the butter in a medium pan. Add the flour and mix well, followed by the shortbread crumbs.

Place 2/3 of the crumb mix into the prepared tin and press down to form an even base layer.

Prepare the filling by placing the condensed milk in a mixing bowl - add the lemon zest and sieved juice and mix well. (The addition of lemon to condensed milk will cause it to thicken)

Pour the lemon mixture evenly over the prepared base. Sprinkle the remaining crumb mix over the top and use a fork to create an even, crumble finish.

Bake in the pre-heated oven for around 35 minutes.

Leave to cool completely before cutting into small bars.

www.deans.co.uk/recipes