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Chilled Lemon and Rosemary Bars with an Oaty Ginger Base

  • Makes 16

Sharp lemon, warming ginger, toasty oats and fragrant rosemary make these chilled lemon bars the perfect cooling treat for a summer picnic with friends or family. We suggest making them the day before, so they have enough time to chill in the fridge. Then all you need to do on the day is cut them up and pop them in a pretty tin and you’re ready to go.

Made With...

Speedicook Porridge Oats

Speedicook Porridge Oats

For the Base:

150g White’s Speedicook Oats

150g Gingernut Biscuits, roughly broken up

2 x 10cm sprigs of Rosemary, leaves removed and finely chopped

150g melted Butter

2 tablespoons demerara Sugar


For the Topping:

5-6 Lemons, zest of 3 and 250ml lemon juice

350g Caster Sugar

50g plain Flour

6 large eggs

2 x 10cm sprigs of rosemary, leaves removed and finely chopped

Icing sugar and sprigs of rosemary to garnish (optional)

  1. Lightly butter and line a 23cm (9 inch) deep, square cake tin. Preheat the oven to 180°C fan/200°C conventional/Gas mark 6
  2. Put the oats, gingernut biscuits and chopped rosemary into a food processor and pulse until it resembles breadcrumbs. Alternatively put the oats, ginger nuts and rosemary in a sealed sandwich bag and bash with a rolling pin.
  3. Put the oat and ginger nut mix in a large bowl and stir in the melted butter and demerara sugar. Put the base mixture into the prepared cake tin and press out until you have an even, compacted layer. Bake in the oven for 20 minutes.
  4. Take the base out of the oven and allow it to cool for 30 minutes. Turn the oven temperature down to 160°C fan/180°C conventional/Gas mark 4.
  5. Zest 3 of the lemons and juice 5 lemons to make 250ml lemon juice. If required juice the final lemon.
  6. Put the sugar and flour in a large bowl and gently whisk to combine. Add the eggs, lemon juice, lemon zest and finely chopped rosemary and whisk for a couple of minutes until smooth.
  7. Pour the lemon filling onto the ginger oat base and bake in the oven for 20 minutes until the topping is set, but with a slight wobble in the middle.
  8. Take the traybake out of the oven and allow to cook for two hours. Then put in the fridge to chill for a further four hours or overnight.
  9. Remove the traybake from the tin and cut into 16 squares. Dust with icing sugar and decorate with a sprig of rosemary. These are best served chilled.