This Lemon Slice is very easy and super tasty! There are only a few simple steps to create it and it will freeze really well (iced and all) – do it, you will love it!  It’s great for school lunches being nut free, but it’s perfect to take for a morning tea, playgroup or just with a nice cuppa relaxing with a good book!

Related recipe – Basic Icing Recipe

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Enjoy! Jo and Tracey x

 

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 1

Ingredients

  • 1 packet milk arrowroot biscuits (250g)
  • 1 lemon (zest and juice only)
  • 95 g butter
  • 50 g desiccated coconut
  • 200 g condensed milk
  • Basic icing (link above)

Instructions

Thermal Cooking Method

  1. Blitz biscuits 3 secs/speed 7.
  2. Add lemon zest and coconut. Mix 2 secs/reverse/speed 2. Set this mix aside.
  3. Put butter and condensed milk into mixing jug. Mix 2 mins/temp 60ºC/speed 3. Ensure this is incorporated really well, mix/melt for longer if needed.
  4. Add biscuit mix back into jug and mix a further 3 secs/speed 7.
  5. Press into lined tin and place in fridge to cool (approx. 15 mins).
  6. Ice with our basic icing recipe (link above) and use lemon juice as your liquid.
  7. Sprinkle with a bit more coconut if you like. I keep this in the fridge and it will also freeze perfectly (iced and all).

Traditional Cooking Method

  1. Blitz biscuits in blender 3 secs/high speed. Then place in mixing bowl.
  2. Add lemon zest and coconut to mixing bowl and mix until combined.
  3. Heat saucepan on medium heat and add butter and condensed milk. Cook until really well incorporated. into mixing jug.
  4. Pour into mixing bowl with other ingredients and stir until well combined.
  5. Press into lined tin and place in fridge to cool (approx. 15 mins).
  6. Ice with our basic icing recipe (link above) and use lemon juice as your liquid.
  7. Sprinkle with a bit more coconut if you like. I keep this in the fridge and it will also freeze perfectly (iced and all).

Nutrition

  • 12