No Bake Lemon Slice Recipe

5 from 2 votes

A quick and easy lemon slice recipe that's been popular for years.

Prep Time15

Setting time4

Total Time4 15

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 160kcal

Grease slice tin (27 x 17cm) well and line base 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.
Add first measure of coconut to the biscuit crumbs and stir to combine.
Add the condensed milk and first measure of butter to a saucepan and heat gently until butter has melted. Add the lemon juice and lemon rind to the melted mixture and stir to combine.
Add the melted mixture to the biscuit and coconut mixture and stir until well combined.
Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon.
Make the icing by adding the butter and 2 tablespoons of lemon juice to the icing sugar. 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 icing over slice and decorate with additional desiccated coconut if desired.
Place slice into fridge to set for at least 4 hours before removing the slice from the tin and using a sharp knife to cut into squares.

Storing: Your slice should last up to 5 days in the fridge.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.