No Bake Lemon Slice

This No Bake Lemon Slice is another classic recipe that's been shared around for years. And there are two big reasons why – it's simple to make and the sweet and zesty lemon flavours make it absolutely perfect with a cuppa.

Like Weetbix Slice, Mars Bar Slice, Jelly Slice and Caramel Slice, this slice doesn't really require an introduction. It's been a staple of Aussie gatherings for decades.

Jump to:

• Ingredient notes
• How to make No Bake Lemon Slice
• Storage
• More lovely lemon recipes
• No Bake Lemon Slice Recipe

Ingredient notes

You'll need one good-sized and juicy lemon for this recipe.

TIP: The recipe calls for 4-5 tablespoons of lemon juice in total. A juicy lemon should provide this. But if you're not quite there, you could use another lemon or simply just add a little water to the juice instead of cutting up another lemon.

The other ingredients are all pantry and kitchen staples:

• plain biscuits (I've used Marie here, but you could use Arrowroot, Morning Coffee or your preferred variety)
• unsweetened desiccated coconut
• butter
• condensed milk (you only need ½ cup rather than the entire tin – make condensed milk mayo, Broken Glass Jelly or Tim Tam Balls with what remains)
• icing sugar (soft icing mixture works best but you can use pure icing sugar, though you'll have to sift it first as it tends to form lumps).

See recipe card for ingredient quantities along with full recipe method.

How to make No Bake Lemon Slice

As the recipe name suggests, there's no oven required for this slice. You will, however, need a slice tin (27 x 17cm approx). Grease it well and line with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).

Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor. Place in a mixing bowl along with the coconut and stir to combine (see image 1).

Next, melt the butter with the condensed milk over low heat. Add the lemon juice and lemon rind to the melted mixture (see image 2) and stir to combine. Add the melted mixture to the biscuit and coconut mixture (see image 3) and stir until well combined (see image 4).

Pour the mixture into the prepared slice tin (see image 5). Press into the bottom of the slice tin and smooth with the back of a metal tablespoon (see image 6).

Now it's time to make the icing. Add the butter (softened in the microwave) and 2 tablespoons of lemon juice to the icing sugar (see image 7). Stir to combine and add as much of the additional tablespoon of lemon juice as required to make a runny (but not too runny) mixture. It should easily spread (with a tiny bit of encouragement from the spoon) when you pour it onto the top of your slice.

Spread the icing over your slice (see image 8) and sprinkle over a little coconut to decorate if desired. Place into fridge to set for at least 4 hours. Once set, remove the slice from the tin (using overhanging baking paper) and use a sharp knife to cut into squares.

Storage

Store in the fridge in an airtight container. The slice should keep for at least 5 days.

More lovely lemon recipes

Got plenty of lemons and looking for more recipes? Try these:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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