Brighten your day with this No-Bake Lemon Slice, a classic Australian treat that combines the tang of fresh lemon with the sweetness of condensed milk and the texture of desiccated coconut. This easy-to-make slice requires no oven time, making it perfect for warm days or when you need a quick dessert fix.
Whether you’re hosting a gathering, preparing lunchbox treats, or simply indulging your sweet tooth, this lemon slice offers a refreshing burst of flavor in every bite.
Ingredients
(Makes one 20 cm × 20 cm tray — about 16 squares)
Base:
- 250g Arnott’s Marie or Nice biscuits, crushed
- 1 cup desiccated coconut
- Zest of 1 large lemon
- 395g can sweetened condensed milk
- 125g unsalted butter, melted
Lemon Icing:
- 1½ cups icing sugar, sifted
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp melted butter
- 1 tsp lemon zest (for extra zing)
- Optional: Extra desiccated coconut, for sprinkling
Preparation
1: Prepare the Base
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
- In a large mixing bowl, combine the crushed biscuits, desiccated coconut, and lemon zest.
- Add the melted butter and sweetened condensed milk to the dry ingredients. Mix thoroughly until all components are well combined and the mixture resembles wet sand.
- Transfer the mixture into the prepared baking tin, pressing it down firmly with the back of a spoon or a flat-bottomed glass to create an even layer.
- Refrigerate the base for about 30 minutes to allow it to set slightly before adding the icing.
2: Prepare the Lemon Icing
- In a medium bowl, combine the sifted icing sugar, lemon juice, melted butter, and lemon zest. Stir until the mixture is smooth and free of lumps.
- If the icing is too thick, add a little more lemon juice; if it’s too thin, add a bit more icing sugar to achieve a spreadable consistency.
- Spread the icing evenly over the chilled base using a spatula or the back of a spoon.
- Optional: Sprinkle extra desiccated coconut over the icing for added texture and visual appeal.
- Return the tray to the refrigerator and chill for at least 2 hours, or until the icing is firm and set.
3: Serve
- Remove the slice from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.
- Lift the slice out of the tin using the overhanging baking paper and place it on a cutting board.
- Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled or at room temperature, depending on your preference.
Variations
- Lime or Orange Twist: Substitute lemon juice and zest with lime or orange for a tropical twist. You can also mix citrus zests for a more complex flavour.
- Berry Lemon Slice: Press fresh or freeze-dried raspberries into the base before icing for a fruity burst that pairs beautifully with lemon.
- White Chocolate Lemon Slice: Stir 100 g of melted white chocolate into the base mixture or drizzle on top of the icing for a decadent upgrade.
- Gluten-Free Version: Use gluten-free plain sweet biscuits in place of Marie or Nice biscuits to make the slice coeliac-friendly.
- Vegan Adaptation: Swap the butter for a plant-based alternative and use dairy-free condensed milk (available in health stores) to create a vegan-friendly treat.
- Coconut-Free Option: Omit the coconut and increase the crushed biscuits by 50 g for a more traditional lemon bar texture.
- Lemon Cheesecake Bars: Mix 150 g cream cheese into the icing layer for a tangy, cheesecake-style topping.
- Tropical Layered Slice: Add a thin layer of pineapple jam or passionfruit curd between the base and icing for a fruity surprise.
Cooking Note
This is a no-bake recipe, so while there’s no oven involved, chilling time is crucial. The mixture sets firm thanks to the combination of melted butter, condensed milk, and coconut, so be sure to allow at least 2 hours in the fridge for best results.
To ensure clean slices, let the tray sit at room temperature for 10 minutes before cutting, and use a hot, dry knife for each slice.
Crushing the biscuits finely ensures a firm base, but leaving some larger chunks adds a pleasant texture contrast.
Serving Suggestions
- Serve chilled with tea or coffee for a delightful afternoon treat.
- Include in a dessert platter alongside other slices and sweets.
- Pack into lunchboxes (best with an ice pack) for a sweet surprise.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Wrap individual squares in parchment paper and tie with ribbon for homemade edible gifts.
Tips
- Use fresh lemons for the best flavor; bottled lemon juice lacks the same zestiness.
- Ensure the butter is fully melted to combine evenly with the condensed milk.
- Press the base firmly to ensure it holds together well once set.
- Store in the fridge in an airtight container for up to 7 days.
- Freeze individual squares for up to 1 month. Defrost in the fridge overnight.
- For a smoother icing finish, tap the tray gently on the bench to settle the topping.
⏱️ Prep Time & Total Time
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: ~2 hours 20 minutes
Nutritional Information (Per square, approximately)
- Calories: 210 kcal
- Protein: 2 g
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Sugar: 20 g
- Sodium: 80 mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
FAQs
Q: Can I use other types of biscuits?
A: Yes, you can substitute Arnott’s Marie or Nice biscuits with graham crackers, digestive biscuits, or any other plain sweet biscuits.
Q: Is it necessary to refrigerate the slice?
A: Refrigeration helps set the slice firmly, making it easier to slice and serve.
Q: Can I make this recipe gluten-free?
A: Absolutely! Use gluten-free biscuits and ensure all other ingredients are certified gluten-free.
Conclusion
This No-Bake Lemon Slice with Condensed Milk & Coconut is a delightful combination of textures and flavors, bringing together the crunch of biscuits, the creaminess of condensed milk, and the zesty freshness of lemon. Easy to make and even easier to enjoy, it’s a perfect treat for any occasion.
Print
No-Bake Lemon Slice with Condensed Milk & Coconut
- Total Time: ~2 hours 20 minutes
Ingredients
Ingredients
(Makes one 20 cm × 20 cm tray — about 16 squares)
Base:
- 250g Arnott’s Marie or Nice biscuits, crushed
- 1 cup desiccated coconut
- Zest of 1 large lemon
- 395g can sweetened condensed milk
- 125g unsalted butter, melted
Lemon Icing:
- 1½ cups icing sugar, sifted
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp melted butter
- 1 tsp lemon zest (for extra zing)
- Optional: Extra desiccated coconut, for sprinkling
Instructions
Preparation
Step 1: Prepare the Base
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
- In a large mixing bowl, combine the crushed biscuits, desiccated coconut, and lemon zest.
- Add the melted butter and sweetened condensed milk to the dry ingredients. Mix thoroughly until all components are well combined and the mixture resembles wet sand.
- Transfer the mixture into the prepared baking tin, pressing it down firmly with the back of a spoon or a flat-bottomed glass to create an even layer.
- Refrigerate the base for about 30 minutes to allow it to set slightly before adding the icing.
Step 2: Prepare the Lemon Icing
- In a medium bowl, combine the sifted icing sugar, lemon juice, melted butter, and lemon zest. Stir until the mixture is smooth and free of lumps.
- If the icing is too thick, add a little more lemon juice; if it’s too thin, add a bit more icing sugar to achieve a spreadable consistency.
- Spread the icing evenly over the chilled base using a spatula or the back of a spoon.
- Optional: Sprinkle extra desiccated coconut over the icing for added texture and visual appeal.
- Return the tray to the refrigerator and chill for at least 2 hours, or until the icing is firm and set.
Step 3: Serve
- Remove the slice from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.
- Lift the slice out of the tin using the overhanging baking paper and place it on a cutting board.
- Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled or at room temperature, depending on your preference.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
Nutrition
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 10 g
- Protein: 2 g