Lemon Slice

Name: Lemon Slice
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 250 g plain sweet biscuits; 100 g desiccated coconut; 2 whole Lemon; 100 g salted butter; 200 g sweetened condensed milk; 240 g pure icing sugar; 20 g Unsalted butter; 1 tsp boiling water

A classic Australian no-bake slice featuring a zesty biscuit and coconut base finished with a smooth, tangy lemon icing.

🇦🇺Australia· Victoria

Prep: 20 min
Cook: 0 min
Total: 20 min
Servings: 16
Difficulty: Easy
Calories: 230 kcal

Ingredients

0 of 8 gathered

Servings

250 g plain sweet biscuits — such as Marie biscuits, finely crushed
100 g desiccated coconut — finely shredded dried coconut
2 whole Lemon — finely zested and juiced
100 g salted butter — melted
200 g sweetened condensed milk — half a standard 395 g tin
240 g pure icing sugar — sifted
20 g Unsalted butter — softened, for icing
1 tsp boiling water — only if icing needs thinning

Equipment

•20 cm square slice tin
•baking paper
•rolling pin or food processor
•mixing bowls
•offset spatula

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 10 g
carbs: 34 g
fibre: 1 g
protein: 2 g
calories: 230 kcal

Instructions

1
Grease a 20 cm square slice tin and line it with baking paper, leaving an overhang on the sides.
2
Crush the biscuits into fine crumbs using a food processor or a rolling pin in a sealed bag.
3
Combine the crushed biscuits, desiccated coconut, and two teaspoons of finely grated lemon zest in a large bowl.
4
Pour in the melted butter, sweetened condensed milk, and one tablespoon of fresh lemon juice.
5
Mix thoroughly with a wooden spoon until the mixture is completely combined and clumps together.
6
Transfer the mixture into the prepared tin and press down firmly and evenly using the back of a spoon.
7
Combine the sifted icing sugar, softened butter, and two tablespoons of fresh lemon juice in a clean bowl.
8
Beat the icing until smooth, glossy, and spreadable, adding a teaspoon of boiling water if too thick.
9
Spread the lemon icing evenly across the chilled biscuit base using an offset spatula.
10
Scatter with a pinch of extra lemon zest if desired.
11
Refrigerate for at least two hours until the base and icing are completely set firm.
12
Use the baking paper overhang to lift the slice out, then cut into neat squares with a warm knife.

Chef's tips

Press the biscuit base down as firmly as possible so the slice holds together cleanly when cut. Wipe your knife blade with a hot, damp cloth between cuts for sharp, clean edges. Always use freshly squeezed lemon juice rather than bottled juice for the best bright flavour.

Ingredient substitutions

plain sweet biscuits → gluten-free plain biscuits to make this slice gluten-free
sweetened condensed milk → sweetened condensed coconut milk for a dairy-free variation
lemon juice and zest → fresh lime or passionfruit pulp for a different tropical flavour

Storage

Store in an airtight container in the refrigerator for up to seven days.

Reheating

Serve chilled straight from the fridge; do not reheat.

Common mistakes to avoid

•Leaving biscuit pieces too chunky, which causes the slice to crumble when cut.
•Making the icing too runny, resulting in a sticky topping that does not set properly in the fridge.
•Cutting the slice before it has fully chilled and firmed up.

Serving suggestions

Serve chilled alongside a pot of black tea for morning tea.Plate on a vintage tiered cake stand for an afternoon tea spread.Pack into lunchboxes between sheets of baking paper.