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Lemon Slice

This easy Lemon Slice recipe is filled with fresh lemon flavour, a no bake base topped with a tangy lemon and coconut icing!

Lemon Slice

Easy Lemon Slice

Slices are so popular, they’re fast, easy and simple to make and this no bake Lemon Slice is no different! It’s a recipe I’ve made for years and reminds me of baking when I was younger.

The base is made from crushed biscuits, condensed milk and a few other kitchen staples you most likely already have on hand. The lemon icing is filled with fresh lemon juice and lemon zest for the perfect tangy flavour.

You have to give this recipe a try to understand why it’s one of my favourites!

Lemon Slice with Coconut

Why this is the BEST Lemon Slice

  • No Bake – all you need to do is make the lemon slice and leave it in the fridge for 4 hours to set. So easy!
  • Filled with fresh lemon juice and lemon zest in the icing and also the base for the best flavour.
  • The perfect mix of sweet and tangy!
  • It’ll keep for up to 5 days in the fridge (if you can make it last that long!).
  • Freezer friendly! Place the slice in an airtight container in the freezer. Get a piece out whenever you feel like a sweet treat and let it defrost for 20-30 minutes at room temperature.
Lemon Coconut Slice

Lemon Coconut Slice

If you’re looking for a perfect sweet treat to go along with that afternoon tea or coffee (I recommend making these fluffy cheese scones too) , this lemon and coconut slice is it! It’s just as popular with adults as it is with kids. You can make it ahead of time and it’s travels so well so it’s great to bring with you when you need to ‘bring a plate’.

Slice

No Bake Lemon Slice

It’s pretty clear how much I enjoy no bake desserts and slice with the all the no bake recipes I’ve shared over the years. They’re perfect on a hot day when you just can’t bear the thought of turning on your oven or they’re so great for kids to get into the kitchen!

Whether it’s some of my favourite no bake cheesecakes (you have to try this chocolate flavour) or even a no bake chocolate biscuit cake – this lemon slice is no different!

Lemon Slice Ingredients

Lemon Slice Ingredients

Biscuit Base

9oz / 250g Super Wine Biscuits – or any other plain tea biscuit / cookie

1 Cup / 80g Desiccated Coconut

115g Butter – Cold from the fridge or room temperature

200g / 1/2 Can Sweetened Condensed Milk Check out these recipes for using the other 1/2 of the sweetened condensed milk

1 Lemon – Zest and Juice

Icing

2 Cups / 250g Icing Sugar / Powdered Sugar These are the same ingredient just different names in different parts of the world

2 Tbsp Butter

1 Lemon – Zest and Juice

1 Tbsp Boiling Water

1/4 Cup / 20g Desiccated Coconut

How to Make Lemon Slice

Lemon Base

In a food processor or using a bag and heavy object like a rolling pin or frypan, crush the biscuits into fine crumbs.

Transfer to a large mixing bowl.

Biscuits in a food processor

Add the desiccated coconut and use a wooden spoon to combine the ingredients together well.

crushed biscuits and desiccated coconut in a bowl

Melt the butter in the microwave or in a small saucepan over low heat. Pour it into the mixing bowl along with the 1/2 can of sweetened condensed milk. The other half of the sweetened condensed milk can be frozen in an airtight container for later use or here are a few of my favourite recipes that will use it up.

Use a microplane or fine grater to zest the lemon. Cut it in half and squeeze out all of the juice.

Mix the base ingredients together well with the a wooden spoon until combined.

Take a square 8″ or 20cm baking pan and line with non stick paper. Spoon in the base mixture and press it into a flat even layer using the back of a spoon.

Place the base into the fridge to start to set while we make the lemon icing.

Lemon Slice Base being pressed into the baking pan
Lemon Slice Base

Lemon Icing

In a small bowl add all the lemon icing ingredients except for the boiling water.

Icing sugar and butter in a bowl

Use a spoon to combine the ingredients together. Make sure your butter is at room temperature so it will combine well with the other ingredients.

The lemon icing will be very thick at this point. Add 1 Tbsp of boiling hot water and combine. It should be thick and smooth, if you still have some lumps use a whisk to beat them out. You may need another Tbsp of boiling water if the icing is still very thick.

Lemon Icing ingredients
Lemon Icing

Pour the lemon icing over the base and spread it to the edges. Sprinkle over about 1/4 cup more desiccated coconut and place into the fridge again for at least 4 hours or overnight to set completely.

Desiccated coconut sprinkled over lemon slice

Slicing and Serving

Remove the lemon slice from the fridge and lift it out of the square pan using the non stick paper.

Use a sharp knife to cut the lemon slice in 9-12 pieces depending how big you would like them and they’re ready to enjoy.

Storing the Lemon Slice

The lemon slice will keep in the fridge for up to 5 days in an airtight container. Let it come up to room temperature for 5-10 minutes before serving.

Freezing the Lemon Slice

This lemon slice freezes perfectly! Place the slice in an airtight container in the freezer for up to 3 months. When you would like a piece take it out of the freezer and let it defrost for about 20-30 minutes at room temperature. This means a sweet treat is never too far away!

Stacked Lemon Slice

Common Questions about this Lemon Slice

Can I use Limes, Oranges or any other type of citrus for this recipe?

Yes! This is essentially a citrus slice so any other type of citrus will work really well. A combination of lemon and lime or lemon and orange works really well too.

Can I double the lemon slice recipe?

If you would like to make more you can easily double this recipe. This lemon slice uses a square baking pan but if you would like it to be the same thickness if you double it use a rectangle baking pan instead. Alternatively if you are just looking for ways to use up the other half of the sweetened condensed milk check out these recipes.

Recipes that use 1/2 tin of Sweetened Condensed Milk

Do I have to use the coconut in the lemon slice?

This lemon slice uses desiccated coconut in the base as well as sprinkled over the lemon icing. If you’re not a fan of coconut you can leave it out of the recipe but I would recommend reducing the sweetened condensed milk to 1/3 of a tin or 130g instead of 1/2 a tin or 200g.

Lemon Slice on a plate

More Delicious Lemon Recipes

Lemon Slice

Lemon Slice

Yield: 12 Slices
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

This easy Lemon Slice recipe is filled with fresh lemon flavour, a no bake base topped with a tangy lemon and coconut icing!

Ingredients

Lemon Base

  • 9oz / 250g Superwine Biscuits
  • 1 Cup / 80g Desiccated Coconut
  • 1 Lemon - Juice and Zest
  • 1 Stick / 8 Tbsp / 115g Butter
  • 1/2 tin / 200g Sweetened Condensed Milk

Lemon Icing

  • 2 Cups / 250g Icing Sugar / Powdered Sugar
  • 2 Tbsp / 30g Butter
  • 1 Lemon - Juice and Zest
  • 1 Tbsp Boiling Water
  • 1/4 Cup / 20g Desiccated Coconut

Instructions

Lemon Base

  1. In a food processor or using a bag and heavy object like a rolling pin or frypan, crush the biscuits into fine crumbs. Transfer to a large mixing bowl.
  2. Add the desiccated coconut and use a wooden spoon to combine the ingredients together well.
  3. Melt the butter in the microwave or in a small saucepan over low heat. Pour it into the mixing bowl along with the 1/2 can of sweetened condensed milk. The other half of the sweetened condensed milk can be frozen in an airtight container for later use or here are a few of my favourite recipes that will use it up
  4. Use a microplane or fine grater to zest the lemon. Cut it in half and squeeze out all of the juice. Add these both to the mixing bowl.
  5. Mix the base ingredients together well with the a wooden spoon until combined.
  6. Take a square 8″ or 20cm baking pan and line with non stick paper. Spoon in the base mixture and press it into a flat even layer using the back of a spoon.
  7. Place the base into the fridge to start to set while we make the lemon icing.

Lemon Icing

  1. In a small bowl add all the lemon icing ingredients except for the boiling water.
  2. Use a spoon to combine the ingredients together. Make sure your butter is at room temperature so it will combine well with the other ingredients. The lemon icing will be very thick at this point.
  3. Add 1 Tbsp of boiling hot water and combine. It should be thick and smooth, if you still have some lumps use a whisk to beat them out. You may need another Tbsp of boiling water if the icing is still very thick.
  4. Pour the lemon icing over the base and spread it to the edges. Sprinkle over about 1/4 cup more desiccated coconut.
  5. Place the lemon slice into the fridge again for at least 4 hours or overnight to set completely.

Slicing and Serving

  1. Remove the lemon slice from the fridge and lift it out of the square pan using the non stick paper.
  2. Use a sharp knife to cut the lemon slice in 9-12 pieces depending how big you would like them and they’re ready to enjoy.

Notes

Storing the Lemon Slice

The lemon slice will keep in the fridge for up to 5 days in an airtight container. Let it come up to room temperature for 5-10 minutes before serving.

Freezing the Lemon Slice

This lemon slice freezes perfectly! Place the slice in an airtight container in the freezer for up to 3 months. When you would like a piece take it out of the freezer and let it defrost for about 20-30 minutes at room temperature. This means a sweet treat is never too far away!

Nutrition Information:
Yield: 12 Slices Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 258mgCarbohydrates: 55gFiber: 2gSugar: 43gProtein: 3g

Nutrition Information is estimated and not always correct

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