Lemon Coconut Slice

Calling all lemon lovers! This classic lemon coconut slice made with sweet biscuits, condensed milk and coconut is quick, easy and completely delicious- and it’s so hard to stop at one piece! Topped with a luscious lemon icing, this entirely no-bake family favourite takes 5 minutes to throw together and is perfect for afternoon tea or parties. So it is no wonder that it’s one of Australia’s most popular slices!

Traditional Australian lemon slice is a classic and much-loved favourite for a reason. Aside from being utterly delicious, it’s also a quick and incredibly easy no-bake treat! In fact, if you have some lemons in your fruit bowl, all it takes is a further 5 everyday ingredients and a few simple steps to transform them into this bright and zingy slice that everyone will love!

If you feel like something sweet but don’t feel like cooking or spending lots of time in the kitchen, then this quick mix lemon slice might be just what you need!

It has an irresistible soft and lemony biscuit base with a thick, creamy icing that is the perfect combination of tart and sweet. And it is packed full of lemon flavour, just as it should be.

This recipe is sure to become a household favourite and is one that even the littlest kids can help to prepare. They can have fun measuring ingredients, crushing the biscuits, stirring, pressing the base and spreading the frosting.

So, if you have some fresh lemons waiting to be transformed, use them to whip up a batch of this bright, zingy and sweet slice. You’ll be so glad that you did!

Why you’ll love this recipe

• Quick and easy – all you need is one bowl, a slice tin and about 5 minutes to prepare!
• Pantry-friendly – this recipe uses only 6 basic pantry ingredients, including sweetened condensed milk, store-bought biscuits, coconut and butter.
• No-bake – just press the base into the tin and refrigerate until set!

Ingredients you will need

Ingredient notes

• Sweet cookies – store bought are best here! And any type of plain, sweet biscuit can be used. If you’re in Australia, I recommend using Marie, Arrowroot or Digestives. In other areas like the US, Graham crackers or any other sweet-tea cookie will work.
• Coconut – I use desiccated coconut for the finer crumb and texture. Shredded coconut can also be used, but the texture of the base will be different.
• Butter – you will need real, unsalted butter for this recipe rather than margarines or dairy spreads.
• Lemons – fresh lemons are highly recommended, because we will be using both the zest and freshly squeezed juice. Bottled juice just won’t have the same taste.

Step by step photos

Once the biscuits have been crushed to the desired consistency and mixed with the coconut, the melted butter, condensed milk, lemon zest and juice is added to form the base of the slice.

Use a metal spoon to firmly press the biscuit base into the prepared slice tin. To finish, use your fingers to press the edges.

Mix the icing to your desired consistency and spread over the base. Add the slice to the refrigerator and allow to set for 3 hours, or overnight. Sprinkle with a little extra lemon zest and coconut and use a clean, sharp knife to cut into slices of desired size.

FAQs

How do you store lemon slice? Keep it in the fridge in an airtight container for 4-5 days (if it lasts that long!).

Can I freeze this? Yes! Once set, the slice can be cut into individual pieces, wrapped in paper and frozen in an airtight container for up to 2 months. To thaw, simply place the pieces out at room temperature for around 30 minutes, or add them to the fridge overnight.  

Which lemons are best? I love Meyer lemons for their sweet flavour and high juice content. But any lemons will work fine! For something a little different, you can also make lime slice or any other citrus slice by simply switching the lemons for your favourite citrus fruit.

Handy tips

• For the perfect lemon icing, sift the icing (confectioners) sugar before mixing, to avoid lumps. If your icing is too runny, add a little more icing sugar. If it’s too thick, add a little extra lemon juice.
• I use a rolling pin to crush the biscuits, either in a mixing bowl or bag. I prefer this method because I like to leave larger chunks of crunchy biscuits throughout the mixture. Smashing them with a rolling pin is also quite therapeutic! If you prefer a finer base, the biscuits can also be added to a food processor and blended until fine.
• For a tropical twist, add 2-3 tablespoons of passion fruit pulp to the icing. You will need to use a little less lemon juice to prevent the icing from becoming too runny.
• Use a little extra zest and coconut to sprinkle over the top of the finished slice!

Related recipes

When life gives you lemons, it’s the perfect time to do some baking!


Here are some more tasty lemon recipes to try;

• Lemon meringue pie
• Easy lemon curd slice
• Lemon butter (spread)
• Easy lemon syrup cake
• Lemon meringue cupcakes

If you love this quick mix lemon slice, I’d love to hear about it! I’d love for you to leave a comment or rating and let me know how you enjoyed it. I really appreciate it! Andrea x

Lemon Coconut Slice

Calling all lemon lovers! This classic lemon coconut slice made with sweet biscuits, condensed milk and coconut is quick, easy and completely delicious- and hard to stop atone piece! Topped with a luscious lemon icing, this entirely no-bake family favourite takes 5 minutes to throw together and is perfect for afternoon tea or parties. No wonder it makes one of Australia’s most popular slices!

5 from 9 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Australian

Keyword: lemon coconut slice

Prep Time: 5 minutes

Cook Time: 0 minutes

Setting Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 21

Calories: 286kcal

Author: Andrea Geddes

Ingredients

For the slice

• 400 grams Arnott's Marie biscuits or any other plain, sweet biscuit (Arrowroot, Digestives, Graham Crackers). Around 4 cups.
• 1 1/2 cups desiccated coconut
• 1/3 cup melted butter around 85 grams
• 1 cup sweetened condensed milk 1 x 395 g can.
• zest of 2 lemons
• 3-4 tbsp lemon juice

For the lemon icing

• 4 cups icing sugar sifted
• 5-6 tbsp lemon juice
• 2 tsp butter melted
• zest of one lemon

Optional

• additional coconut and lemon zest, to top

Instructions

For the slice

• Prepare a 16 cm x 26 cm slice tin (with sides at least 3 cm high) by adding a layer of baking/parchment paper.
• Place the biscuits/cookies into a large mixing bowl or bag and use the end of a wooden rolling pin to press down on the biscuits until they are mostly fine crumbs mixed with some larger pieces. Alternatively, place the biscuits into a food processor and blend until the mixture resembles fine crumbs.
• Add the coconut to the crushed biscuits and then add the butter, condensed milk, zest and juice.
• Stir until completely combined.
• Pour the biscuit base mixture into the prepared tin and use a metal spoon to firmly press the base into the tin. Use your fingers to finish any rough edges.

For the icing

• Add the icing ingredients together in a mixing bowl and beat until completely combined and smooth. The icing should be thick enough to almost hold its shape. If too runny, add a little more icing sugar. If it is too thick, you can add a little more lemon juice or a little milk.
• Spread the icing over the top of the slice and place into the refrigerator to set for around 3 hours, or overnight if possible.
• Once set, use a clean, sharp knife to cut the slice into pieces of desired size. Enjoy!

Notes

1. Any type of plain, sweet cookies can be used. If you’re in Australia, I recommend using Marie, Arrowroot or Digestives. In other areas like the US, Graham crackers or any other sweet-tea biscuit will work.
2. I use desiccated coconut here. Shredded coconut can also be used, but the texture of the base will be different.
3. Butter; you will need real, unsalted butter for this recipe rather than margarine or dairy spreads.
4. Fresh lemons are highly recommended, because we will be using both the zest and freshly squeezed juice. Bottled juice just won’t have the same taste.
5. How do you store lemon slice? Keep it in the fridge in an airtight container for 4-5 days (if it lasts that long!).
6. Can I freeze this? Yes! Once set, the slice can be cut into individual slices, wrapped in paper and frozen in an airtight container for up to 2 months. To thaw, simply place the pieces out at room temperature for around 30 minutes, or add them to the fridge overnight.  
7. Which lemons are best? I love Meyer lemons for their sweet flavour and high juice content. But any lemons will work fine! For something a little different, you can also make lime slice or any other citrus slice by simply switching the lemons for your favourite citrus fruit.
8. For a tropical twist, add 2-3 tablespoons of passion fruit pulp to the icing. You will need to use a little less lemon juice to prevent the icing from becoming too runny.

Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 286kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 138mg | Potassium: 119mg | Fiber: 2g | Sugar: 37g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

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