Lemon Slice

Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Cuisine Traditional


Biscuit base

  • 300 ml condensed milk
  • 100 g butter
  • 340 g biscuit crumbs (2 boxes)
  • 1 cup desicated coconut
  • 1 lemon rind only


  • 2 cups icing sugar sifted
  • 1 lemon juice only
  • 40 g butter melted


  • Grease and line a 3cm-deep, 15cm x 25cm (base) slab pan or 20cm square pan
  • Place condensed milk and butter in a small saucepan over low-medium heat. Cook, stirring for 4 to 5 minutes or until butter melts. 
    This mixture burns easily, keep stirring and do not leave unattended.
  • Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
  • Press biscuit mixture into prepared pan. Refrigerate for 2 hours or until firm
  • Place icing sugar in a medium to large bowl, make a well in the centre, then slowly add lemon juice, stirring to make a slurry.
    Using this method reduces the risk of lumps and results in smoother icing
  • Add the melted butter to the slurry, mix well then beat in any remaining dry icing sugar from around the edges.
  • Beat with a spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve