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.
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)