Lemon bars (eggless)

These lemon bars look and taste like tiny pieces of cheesecake but the recipe is much much simpler aaannd its EGGLESS! 😀

I have always relished a delicious cheesecake and have also nailed a classic one which is soon going to be on the blog. But before that I wanted to post a simpler version of the cheesecake.

Lemon bar 2

This recipe is inspired by Sam Her Blog is simply amazing and I give her the credits for posting this recipe because it was such a winner! This recipe is eggless, involves no cream cheese and is super quick to bake. The hard part is when you have to wait for 4-6 hours when it sets in the refrigerator. To be honest, I have never followed this step and even this time, we ended up having these lemon bars right after our photography session!

Other variation was replacing the graham crackers with our Indian style Good-Day buttery cookies. I made a smaller version of these bars, therefore I just used 100 grams of the crushed cookies and skipped the part of adding any sugar to it because these buttery biscuits are anyway too sweet.


Here is the quick recipe:

Lemon Bars (eggless)

Soft creamy tangy bars over buttery crust


Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Yield: 9 pieces

  • 100 grams Good day biscuits
  • 3 tbsp Melted Butter
  • 1/3 cup Sour Cream
  • 1 can/ 495 grams Condensed Milk
  • 1/3 cup Lemon juice
  • 1 teaspoon Lemon rind
  • for dusting Flour and butter
1. Preheat the oven to 180 degree celsius. Line the baking tin with paper and dust some butter and flour over it.
2. Crush the biscuits and put them on the baking tin and add the melted butter to it. Mix together and make a firm layer of the crushed biscuits and put it in the oven for about 7-8 mins. Keep an eye as they can quickly turn very brown and can burn.
3. In a bowl mix together the condensed milk, lemon juice, sour cream and lemon rind. Mix it very well and add it to the biscuit layer which should have been cooled down a bit (for about 5-10 mins)
4. Bake this for about 15 minutes or if you want them to be brown, bake further for 5 more minutes. Let it cool for about 10-15 minutes and dust with powdered sugar (optional) and place it in the refrigerator for about 4-6 hours. Serve.
Lemon bar 1

Crispy Corn

These crispy corn kernels are super addictive and trust me when I say this, you cannot have enough of these! I remember making a small tasting batch of it to test the recipe and had to make thrice the quantity to share it with everyone the very next minute! Golden crispy corn, covered in cornflour and deep fried – then further covered with delicious indo-chinese flavours.

This dish never really existed for me and I had it for the first time at the famous restaurant chain by the name of Barbeque Nation. They served it as a part of the menu and I was blown away with how delicious it was. Since I am already a big fan of indo-chinese cuisine and relish all the Chinese dishes invented in India (Dry munchurian being my favourite!) I knew I had to try this at home.

Its super easy to make but you have to be very careful when you fry the corn kernels. You start by boiling the corn that needs to be covered generously with a mixture of corn flour and all purpose flour (some people also use rice flour) and then the corn kernels have to deep fried. Now this is the tricky part. As soon as you put them in the oil for frying (please note that the flame has to be on medium-high level), the kernels will start popping and might even come out of the pan directly at you! So to avoid that, immediately cover the pan after the corn kernels have been put in the oil for deep drying, you will start hearing pop sounds and once that stops, CAREFULLY uncover the frying pan and then take them out. They should be golden brown in color and should already be floating. Once all the small batches are cooked, you can heat the oil on highest flame and quickly add the kernels again to give it a finer crisp.

Another thing: I also added some honey at the end of the recipe. Drizzling the indo-chinese dishes with some honey is always okay with me because I really am fond of it, but it can skipped if you don’t want the sweetness.

Here is the recipe and I hope you enjoy 🙂


Crispy Corn
Golden fried crispy corn covered with indo chinese flavours.
  • 2 cups Corn kernels
  • 3 tbsp Corn flour
  • 3 tbsp All purpose flour
  • 1 (large) Onion (very finely chopped)
  • 1 (medium) Capsicum (very finely chopped)
  • 1 tbsp Crushed garlic
  • 1 tsp Soya sauce
  • 2 tsp Schezwan sauce
  • 1 tsp Tomato ketchup
  • 1 tsp Honey
  • Salt and pepper
  • 1 tsp green chillies
1. Boil the corn kernels and let them dry.
2. Heat the oil for deep frying the corn kernels.
3. In a bowl, mix together corn flour and all purpose flour. Add salt and pepper and add the corn kernels to it and cover them completely.
4. In the meanwhile, take another pan and sauté onions, capsicum, green chillies and garlic in some oil till they are softened.
5. Deep fry the corn kernels (please read steps and precautions as mentioned in the post)
6. Add the sauces to the onion capsicum mixture and now add the golden deep fried corn to it.
7. Season is with salt and pepper. Give it a good mix and drizzle some honey over it and serve.

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 4


A big hello to everyone from Sheenam and Muskaan and a warm welcome to our blog. We are just two sisters based in New Delhi, India (with full time job and college respectively) who are crazy about eating food and cooking 🙂

Welcome to our blog where we will try to post nice and delicious (and good looking) pictures of food and their recipes.

Please comment and say hi. We would love to read about you as well.

Till then, sharing this picture of very delicious sweet potato fries we both relished in Berlin.