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A weekend tea time treat


Five basic ingredients and a few minutes of your time – all it takes to make these delicious Lemon Squares.

Recipes requiring a half-day shopping trip to find all the ingredients definitely do not do it for me. I like to read through a recipe and think: “Aaaaah, I have all those ingredients in my pantry, I can make this right now!” Luckily for my taste buds, I had all the ingredients to make these lemon squares.

So the question is then, what do I stock in terms of sweet baking? (the savoury list we will tackle some other day) hopefully this basic list can help you whip up something sweet whenever the fancy strikes you.

These items you will always find in my pantry:

flour – cake and self-raising

sugars – caster, brown, icing

nuts – all sorts

biscuits – tennis, Marie, ginger


baking powder

In the fridge:




Now for the real reason you’re reading this, the recipe

Lemon Meringue Squareslemon-meringue-squares-6-1-resize

makes 16 squares


1 packet Ginger Biscuits or Tennis Biscuits

60 ml butter – melted

1 tin condense milk

1/2 tin lemon juice (use the tin of the condense milk)

2 egg yolks – keep the whites for the topping if you choose to add it on

100ml caster sugar – optional if you are making the meringue topping


Preheat oven to 170ºC. Prepare a 20×20 cm pan by lining it with baking paper. Place the biscuits in your food processor and blitz to a fine crumb. Add the melted butter and mix. Press the crumbs in the pan and use the back of a spoon the make sure it is smooth and even. Refrigerate for 5 minutes.

Mix the condense milk, egg yolks and lemon juice and pour onto the biscuit base. Bake for 10 minutes, switch the oven off, leave the oven door slightly open and allow the lemon meringue to cool completely.

When completely cooled down, remove the baking paper with lemon meringue out of the pan. Heat a knife under warm water and cut 16 Lemon Meringue Squares. Serve with your finest cup of coffee of tea.

Expert tip: If you are making the meringue topping. Simply whisk egg whites until it forms soft peaks. Now add the sugar little by little while whisking until you have a glassy meringue. Pipe or spread onto the lemon squares and brown with a blow torch or under your grill.

Who is Nina Timm?

Nina Timm.resize

Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks.


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