Lemon and Coconut Slice (No-Bake!)

Calling all lemon lovers! A piece of this irresistible lemon coconut slice is just what you need to get your fix. Packed with lemon (there’s even some extra added to the biscuit base) and topped with a luscious lemon icing, it is the perfect combination of tart and sweet that everyone is sure to love. And it takes only 5 minutes to throw together. No wonder it’s one of Australia’s most popular slices!

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 – if you have some fresh lemons in your fruit bowl, this recipe requires only 5 additional basic pantry ingredients.
• No baking involved– just press the base into the tin and refrigerate until set!

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Sweet biscuits/cookies. Store-bought are best! And any type of plain, sweet biscuit can be used. If you’re in Australia, I recommend using Arnott’s Marie, Arrowroot or Digestives. In other countries like the US, Graham crackers or any other sweet-tea cookie will work.
• Coconut – Use desiccated coconut for a finer texture in the biscuit base. Shredded coconut can also be used if preferred, but the texture of the base will be slightly different.
• Butter – use real, unsalted butter for this recipe, rather than margarine or dairy spread.
• Lemons – fresh lemons are highly recommended, because we will be using both the zest and freshly squeezed juice in this recipe. Bottled juice just won’t produce the same final taste. I recommend Meyer lemons for their sweet flavour and high juice content, which makes them perfect for classic lemon slice. But any fresh lemons will work.

Step by step instructions

Step 1. To make the biscuit base;

Crush the biscuits using either a food processor or a rolling pin.

Step 2.

Once the biscuits have been crushed to the desired consistency, add the coconut and mix. Then, carefully add the melted butter, condensed milk, lemon zest and juice and stir to form the base of the slice.

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

Step 3. Make the lemon icing;

Mix the icing to your desired consistency (note: not too runny or the icing won’t hold its shape when sliced) and spread over the biscuit base. Sprinkle with a little extra lemon zest and coconut and add the slice to the refrigerator to set.

Refrigerate;

For at least 3 hours, or overnight is best. Once the slice has set, use a clean, sharp knife to cut into slices of desired size.

Expert tips

• For the perfect lemon icing/frosting, 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. The consistency should be thick enough to hold its shape when cut.
• If you don’t have a food processor, you can also crush the biscuits with a rolling pin. Simply place them into a large bowl or a clean, sealable bag and then use the end of the rolling pin to crush the biscuits. Leave some larger chunks for texture.
• For a tropical twist, add 2-3 tablespoons of passion fruit pulp to the icing. If you do this, use a little less lemon juice to prevent the icing from becoming too runny.
• Keep a little extra zest and coconut to sprinkle over the top of the finished slice!
• For something a little different, try adding limes or your favourite citrus fruits instead of lemon.

FAQs

Related recipes

If you love this easy lemon slice recipe, here are some more no-bake slices or some delicious lemon desserts to try;

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Lemon Coconut Slice

Calling all lemon lovers! A piece of this irresistible no-bake lemon coconut slice is just what you need to get your fix. Packed with lemon (there’s even some extra added to the biscuit base) and topped with a luscious lemon icing, it is the perfect combination of tart and sweet that everyone is sure to love. And it takes only 5 minutes to throw together. No wonder it’s one of Australia’s most popular slices!

5 from 13 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Australian

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

Cook ModePrevent your screen from going dark

Ingredients

For the slice

• ▢ 400 grams Arnott's Marie biscuits (approx. 49 Marie biscuits) or any other plain, sweet biscuit (Arrowroot, Digestives, Graham Crackers). Around 3 ¾ cups total when crushed.
• ▢ 1 ½ cups desiccated coconut
• ▢ ⅓ 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 (6 x 10 ") slice tin (with sides at least 3 cm high) by adding a layer of baking/parchment paper.
• Place the biscuits into a food processor and blend until the mixture resembles fine crumbs, but still with some chunks for texture. If you don't have a food processor, place the biscuits in a large bowl or sealable bag and crush them with the end of a rolling pin.
• Add the coconut to the crushed biscuits and stir. Add the melted 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 at least 3 hours, until firm.
• Once the slice has set, use a clean, sharp knife to cut the slice into pieces of desired size. Enjoy!

Notes

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.

1. I use desiccated coconut here. Shredded coconut can also be used, but the texture of the base will be different.
2. Butter; you will need real, unsalted butter for this recipe rather than margarine or dairy spreads. Butter holds the slice together.
3. 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.
4. Storage; Keep it in the fridge in an airtight container for up to 7 days (if it lasts that long!).
5. Can I freeze this slice? Yes! Once set, the slice can be left whole or cut into individual pieces, wrapped in baking/parchment 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 leave them in the fridge overnight.
6. 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.
7. 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.

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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Update notes: This recipe was originally published in August 2020, but was re-published with new information and photos in May 2021.