Do you have - or do your friends have - a lemon tree? This amazingly simple no-bake lemon slice will knock your socks off! Perfect treat to have with a cup of tea, A great afternoon pick-me-up.
My lemon slice is a no-bake slice that's ready in no time. The people in your life will love this recipe - they'll be asking for it to be put in their lunch box as a special treat.
I took some of this lemon slice to work with me to share with some colleagues, the feed back I got was very positive. Believe me they wont hold back if they aren't keen on the recipe.
Lemons: Juice some fresh lemons-this recipe calls for 4.5 tablespoons of lemon juice: 2.5 tablespoons for the base and the other 2 tables spoons are for the icing. As a optional extra (I didn't, but you could), grate about 1 tablespoon of the lemon zest and add it to the base.
Biscuits (Store-Bought): This recipe uses 250 gram packet of biscuits. Good options of biscuits to use are Digestives, Arrowroot, Granita, Marie. You could also try Graham Crackers, though I haven't tested this recipe with them myself, as they're not easily available in Australia.
Condensed Milk: You'll need 2/3 of a metric cup. Condensed Milk is a much thicker and sweeter than regular milk, so it can't be swapped for regular milk.
Desiccated Coconut: This is dried flesh, grated from a mature coconut. You'll need 2/3 of a metric cup for the base plus an extra 1-2 tablespoons to sprinkle over the top of the icing. The extra coconut on the icing is completely optional, but I highly recommend it!
Icing Sugar: Is also known as confectioners' sugar or powdered sugar. It's sugar that has been ground into a fine powder. I used 1 1/4 cups of icing sugar for this recipe.
A note on the icing: I keep mine simple with just icing sugar and lemon juice. If you prefer a richer, glossier icing, you can stir through a tablespoon of softened butter as well - totally optional.
Step 1: Make the base
Crush the biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush them with a rolling pin.
In a large bowl, combine the crushed biscuits, desiccated coconut and lemon zest (if using). Add condensed milk and lemon juice, and mix well until everything is combined and holds together when pressed.
Press the mixture firmly and evenly into a lined slice tin (a 20cm x 30cm works well - the back of a spoon or a base of a flat-bottomed glass helps get it nice and even). Pop it in the fridge for 15 minutes to firm up before icing.
Step 2: Make the Icing
Place icing sugar in a bowl. (You can sift it if you want, I didn't) Add the lemon juice a little at a time to the icing sugar. Mix until the icing is smooth, spreadable icing. If it's too runny, add a little more icing sugar; if too thick, add a few extra drops of lemon juice.
Spread the icing evenly over the chilled base.
Sprinkle with the extra desiccated coconut over the icing.
Step 3: Chill and Slice
Return the slice to the fridge for 30 minutes or until the icing has set firm.
Slice into squares or bars and Enjoy!
Keep in an airtight container in the fridge for 1-2 weeks (mine didn't last that long) You can also wrap and freeze for up to 3 months.
An easy no-bake lemon slice with a coconut biscuit base and tangy lemon icing. Ready in minutes - the perfect afternoon treat with a cup of tea!
Crush the biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush them with a rolling pin.
In a large bowl, combine the crushed biscuits, desiccated coconut and lemon zest (if using).
Add condensed milk and lemon juice, mix well until everything is combined and holds together when pressed.
Press the mixture firmly and evenly into a lined slice tin (a 20cm x 30cm works well - the back of a spoon or a base of a flat-bottomed glass helps get it nice and even)
Pop it in the fridge for 15 minutes to firm up before icing.
Place icing sugar in a bowl. (You can sift it if you want, I didn't)
Add the lemon juice a little at a time to the icing sugar. Mix until the icing is smooth, spreadable icing. If it's too runny, add a little more icing sugar; if too thick, add a few extra drops of lemon juice.
Sprinkle with the extra desiccated coconut over the icing.
Return the slice to the fridge for 30 minutes or until the icing has set firm.
Slice into squares or bars and Enjoy!
This recipe uses 250 gram packet of biscuits. Good options of biscuits to use are Digestives, Arrowroot, Granita, Marie. You could also try Graham Crackers, though I haven't tested this recipe with them myself, as they're not easily available in Australia.
