Lemon Slice

29 Mar


A friend of mine made some lemon slice a couple of weeks back and had given me a some to take home. It was so good, I had to ask him for the recipe. The slice is so easy to make and there’s no baking involved. This recipe makes a very large portion though (about 2 trays worth)… so if you are not intending to have a party to share it or if you have very little fridge space, I’d say 1/2 the quantities. But trust me, this slice is so yummy, you could have it all day, everyday.

Makes about 2 trays


  • 2 packets of arrowroot biscuts (500 grams)
  • 1 cup of desiccated coconut
  • zest from 2 lemons
  • 1 tin of sweeten condensed milk (400ml)
  • 250 grams of unsalted butter
  • 5-6 cups of pure icing sugar
  • 60 grams of butter
  • Juice from 1.5 lemons


  1. Place the arrowroot biscuts in a sturdy plastic bag. If you only have flimsy ones, you should think about double or even triple bagging the biscuits. (Trust me… the crumbs go everywhere.)
  2. Once you have done this, push out all the air from the bag and lay flat on your work top.
  3. Bring your trusty old rolling pin out and start bashing the bag to crush the biscuits. Make sure that you crush the biscuits well. (This is very therapeutic.)
  4. Pour the biscuit crumbs into a large mixing bowl and add the desiccated coconut to the bowl.
  5. Use a wooden spoon to combine the mixture.
  6. Pour the condensed milk into a small saucepan and add the butter to it.
  7. Place under low heat and stir till the butter has melted and combined with the condensed milk.
  8. Pour the condensed milk mixture into the biscuit mixture and stir till combined.
  9. Press the mixture firmly onto a baking tray (preferably one with a loose bottom) and then set aside.
  10. For the icing, place the icing sugar and the 60grams of butter in a large mixing bowl.
  11. Squeeze the lemon juice and add the lemon zest to the the icing mixture and combine with an electric mixer.
  12. Add more lemon juice if needed. It is up to your discretion. The texture of the icing mixture should be smooth and spreadable, but relatively thick at the same time.
  13. Spead the icing over the top of the biscuit base and pop the baking tray into the fridge.
  14. Refrigerate for about an hour.
  15. Remove the lemon slice from the fridge and cut them into small slices.
  16. Stick a fork into one, place into mouth and relish the tangy, sweet, crumbly texture.

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