Quick and easy Lemon Slice made with sweetened condensed milk.
Ingredients
Lemon coconut base
- 300 grams (roughly 3 cups) plain sweetened storebought biscuits (see notes)
- 100 grams (1 cup) desiccated coconut
- Zest of 2 lemons, finely grated
- 60 grams (1/4 cup) unsalted butter, melted and cooled
- 240 ml (1 cup) sweetened condensed milk
- 2–3 tablespoons fresh lemon juice (roughly 1 lemon)
Lemon icing
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- Lemon zest, to decorate
Instructions
- Line an 8-inch square pan with baking or parchment paper. Place biscuits into a food processor and pulse until you have fine crumbs.
- Pour biscuit crumbs into a large mixing bowl. Add coconut and lemon zest and stir to combine.
- Pour over melted butter, sweetened condensed milk and lemon juice and quickly stir to completely coat the biscuit crumbs. Mixture should resemble wet sand.
- Transfer crumbs to prepared pan. Press down firmly using the back of a spoon to form one even layer.
- Place slice in the fridge for at least 1 hour to set before making the lemon icing.
- Combine sugar and lemon juice. Stir until smooth.
- 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
Biscuits: Any sweet plain store bought biscuits will work. I’ve used Digestive biscuits but graham crackers, Arnotts Marie or Rich Tea biscuits would also be fine. You’ll need to crush the store bought biscuits. If you don’t have a food processor, 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.
Coconut: I recommend using unsweetened coconut. Desiccated coconut is nice and fine so lends itself well to this slice, but shredded coconut will also work.
Sweetened condensed milk: I tested this recipe with both sweetened condensed milk and skim sweetened condensed milk – both worked. I used Nestle brand. Don’t use evaporated milk – it’s not the same.
Storage: Keep Lemon Slice in the fridge in an airtight container.
