Lemon Slice with Coconut

Name: Lemon Slice with Coconut
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 250 g plain sweet biscuits; 90 g desiccated coconut; 2 tsp lemon zest; 125 g Butter; 200 g sweetened condensed milk; 240 g pure icing sugar; 3 tbsp Lemon juice; 20 g extra butter; 2 tbsp extra desiccated coconut

Zesty and sweet no-bake lemon slice made with crushed biscuits, desiccated coconut, and condensed milk, finished with lemon icing.

🇦🇺Australia· Australian Capital Territory

Prep: 20 min
Cook: 0 min
Total: 20 min
Servings: 16
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 9 gathered

Servings

250 g plain sweet biscuits — such as Marie biscuits, finely crushed
90 g desiccated coconut — finely grated dried coconut flesh for the base
2 tsp lemon zest — finely grated from unwaxed lemons
125 g Butter — melted and slightly cooled
200 g sweetened condensed milk — half a standard 395 g tin
240 g pure icing sugar — sifted to remove lumps
3 tbsp Lemon juice — freshly squeezed and strained
20 g extra butter — melted, for the icing
2 tbsp extra desiccated coconut — for sprinkling over top

Equipment

•20 cm square slice tin
•baking paper
•mixing bowl
•citrus zester
•spatula

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 12 g
carbs: 36 g
fibre: 1 g
protein: 3 g
calories: 260 kcal

Instructions

1
Grease a 20 cm square slice tin and line with baking paper, leaving 3 cm overhang on two sides.
2
Place the crushed biscuits, 90 g desiccated coconut, and lemon zest into a large bowl.
3
Stir the dry ingredients together with a wooden spoon until evenly distributed.
4
Pour in the melted butter and sweetened condensed milk.
5
Mix firmly until the mixture comes together into a sticky, dense dough.
6
Press the mixture evenly into the prepared slice tin using the back of a metal spoon.
7
Place the sifted icing sugar, extra melted butter, and lemon juice into a medium bowl.
8
Beat with a wooden spoon until a smooth, spreadable icing forms.
9
Spread the icing evenly across the biscuit base using a spatula.
10
Scatter the extra desiccated coconut across the wet icing.
11
Refrigerate the slice for at least 2 hours until the base and icing are firm.
12
Lift out using the paper overhang and cut into 16 neat squares with a warm knife.

Chef's tips

Press the base down very firmly with the bottom of a flat glass to prevent crumbly edges. Dip your slicing knife in hot water and wipe dry between each cut for neat, clean lines.

Ingredient substitutions

Marie biscuits → gluten-free plain sweet biscuits for a gluten-free slice
lemon juice and zest → lime juice and zest for a tropical citrus variation

Storage

Store in an airtight container in the refrigerator for up to 1 week.

Reheating

Serve chilled straight from the fridge or at cool room temperature; do not heat.

Common mistakes to avoid

•Leaving biscuit crumbs too coarse, which causes the slice to break when cut.
•Adding too much lemon juice at once, making the icing runny instead of thick.
•Slicing the base before it has chilled completely firm.

Serving suggestions

Serve chilled alongside a pot of black tea for morning tea.Pack into lunchboxes between sheets of baking paper.Arrange on a retro plate for a community cake stall.