Easy Lemon Slice
A no-bake lemon slice with a biscuit and coconut base and a tangy lemon icing.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 20
- Ingredients
- 6
- Effort
- Easy
Ingredients
- 250 g (9 oz) Plain sweet biscuits, such as Marie, finely crushed
- 80 g (1 cup) Desiccated coconut
- 395 g tin (14 oz) Sweetened condensed milk
- 125 g (4½ oz) Butter, melted
- 2 Lemons, zest of both, plus 3 tbsp juice
- 240 g (1½ cups) Icing sugar, sifted
You’ll need: 20cm (8 in) square tin, Baking paper
Method
Line a 20cm (8 in) square tin with baking paper, leaving an overhang on two sides.
Mix the crushed biscuits, coconut and lemon zest in a bowl. Stir in the condensed milk and butter until well combined.
Press firmly into the tin with the back of a spoon and smooth the top. Chill for 1 hour, until firm.
For the icing, stir the icing sugar and 3 tbsp lemon juice until smooth, adding a few more drops of juice if too thick. Spread over the base.
Chill for another 30 minutes to set, then lift out and cut into 20 pieces with a sharp knife.
Storage
Keeps in an airtight container in the fridge up to 5 days.
