Lemon Slice

A simple no bake Lemon Slice made with crushed biscuits, sweetened condensed milk and coconut. It’s quick, easy and downright delicious!

Calling all lemon lovers 💛

If you have an abundance of lemons sitting in your fruit bowl and a packet of biscuits in your cupboard, you are the prime candidate for my lovely Lemon Slice.

This simple traybake is completely no bake and takes just minutes to throw together!

I just love slices and no bake slices are even better! Whether it’s a chocolate-y piece of Mars Bar Slice or a tangy wake-up call like my Easy Passionfruit Slice, these simple recipes are some of the best.

They’re perfect to share for morning or afternoon tea or even for a low-key birthday party. And this buttery Lemon Slice is no exception.

Made with crushed store bought biscuits, fistfuls of coconut, and plenty of fresh lemon juice and lemon zest, it’s bright and flavourful.

Then comes a little butter and oodles of sweetened condensed milk to make it both buttery and moreish. You’re welcome!

The final touch is a thin layer of lemon icing which takes the lemon flavour over-the-top in the best kind of way.

How to make Lemon Slice

• This is a quick and easy recipe. You don’t need an electric mixer and it’s completely no bake. Start with a bowl and spoon.
• The first step is crushing the store bought biscuits. I usually use Digestives Biscuits but you can use whatever plain sweet store bought cookie you like – such as graham crackers or Arnotts Marie.
• A food processor is a quick way to crush the cookies but if you don’t have one (or like me, you have dropped the lid so many times, it’s on the outs), you can put them in a sandwich or zip lock bag and give them a good bash with a rolling pin – it’s effective and a little therapeutic.
• To the crushed cookies, you then add desiccated coconut and lemon zest. You can use shredded coconut if you prefer but I do like the finer crumb of desiccated coconut in this slice personally.
• Next up, pour over melted butter, sweetened condensed milk and lemon juice. I recommend using full fat sweetened condensed milk (I tested this recipe using Nestle Sweetened Condensed Milk) and fresh lemon juice (fresh is best for maximum flavour).
• Give it a good stir to coat everything and then place in a baking tin that you have lined with baking or parchment paper – this will make it easy to remove the slice later.
• Press the slice down using the back of a dessert spoon until it’s tightly packed into one even layer. Then place in the fridge to set.
• The icing is as easy as 1-2-3. Simply add together the sugar, lemon juice and milk. But remember to sift your icing sugar so it’s not lumpy!

How to store Lemon Slice

• Pour over your slice and then place in the fridge to set. This slice keeps well in an airtight container in the fridge for 3 days or so – if it lasts that long!

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Let’s Bake

Lemon Slice

Yield Serves 16 1x

1x2x3x

★★★★★

5 from 2 reviews

Prep: 90 minutesTotal: 90 minutes

Quick and easy Lemon Slice made with sweetened condensed milk.

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Ingredients

Lemon coconut base

• 300 grams (roughly 3 cups) Digestive biscuits*, broken into pieces using your hands
• 100 grams (1 cup) desiccated coconut
• Zest of one lemon
• 60 grams (1/4 cup) butter
• 240 ml (1 cup) sweetened condensed milk
• 2–3 tablespoons fresh lemon juice (roughly 1 lemon)

Lemon icing

• 125 grams (1 cup) icing or powdered sugar, sifted
• 1 tablespoons fresh lemon juice
• 1 tablespoon milk
• Lemon zest, to decorate

Instructions

1. Line an 8-inch square baking tin with baking or parchment paper. Place broken biscuits into a food processor and mix until fine crumbs form. Pour biscuit crumbs into a large mixing bowl.
2. Add coconut and lemon zest and stir to combine. Heat butter in microwave until melted and smooth. 
3. Add melted butter, sweetened condensed milk and lemon juice to biscuit mixture and quickly stir. When biscuit crumbs are completely coated, pour into your baking tin. Press down firmly using the back of a spoon to form one even layer.
4. Place slice in the fridge for at least 1 hour to set before making the lemon icing.
5. To make the icing, simply combine sugar, lemon juice and milk. Stir until smooth. 
6. Pour icing over cookie base and put back in the fridge for at least another hour. To serve, sprinkle with fresh lemon zest and cut into squares. Store slice in the fridge. 

Notes

*Any sweet plain store bought biscuits will be fine such as Digestive biscuits, graham crackers or Arnotts Marie

Author: Jessica HolmesCategory: SliceCuisine: Australian

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