The lemon slice with coconut is a sweet and tart traditional Australian dessert that's easy to make and sure to please everyone.
This is a simple recipe for a lemon slice—an unbaked, quick-to-make, and always delightful treat! Sweet and tart lemon coconut squares with sweetened condensed milk are covered with creamy icing sugar and lemon frosting.
Do you want to eat something nice and sweet but don't feel like turning on the oven or spending a long time in the kitchen? This Australian dessert called lemon slice might be exactly what you are looking for. Or try the Lamington Cake!
It really takes about 20 minutes to put everything together. The only thing you have to consider is that the biscuit base will need about 30 extra minutes to set in the refrigerator, and the icing might need a moment or two to set as well.
Jump to recipe
Recipe ingredients
Biscuits: Use plain, sweet biscuits for the base. In Germany or Europe, Butterkekse or butter biscuits are perfect. In the UK, digestives work well, and in the US, graham crackers are a popular choice.
For the base, you will also need unsalted butter, sweetened condensed milk, lemon juice and lemon zest, and unsweetened desiccated coconut.
For the frosting, you will need powdered sugar, unsalted butter, lemon juice, and hot water. Make this Lemon Drizzle Cake, too.
How to make lemon slice?
Slice
- Step #1: Place the butter and condensed milk in a small saucepan. Heat gently while stirring until the butter is melted and the mixture is smooth.
- Step #2: Add the lemon zest, lemon juice, and desiccated coconut. Stir very well to combine. Pour the condensed milk mixture over the finely crushed biscuits. Stir to combine.
- Step 4: Crush almost all the biscuits in the food processor and the rest only roughly. If you don't have a food processor, place the biscuits into a freezer bag, close well, and crush them with a rolling pin. Transfer to a bowl.
- Step #4: Mix the biscuits with the condensed milk mixture.
- Step #5: Press the mixture into a baking dish lined with baking paper. My baking dish is 25x20cm/10x8 inches, but a bit more or less is fine. Place in the fridge for about 30 minutes. Longer is fine.
Frosting
- Step #6: Sift the sugar into a bowl. Add the soft butter, lemon juice, and 1 tablespoon hot water.
- Step #7: Whisk very well until the mixture is smooth. If you think that the mixture is too stiff, you can carefully add a few more drops of lemon juice. If you think that the frosting is too soft, add a small amount of icing sugar and whisk again.
- Step #8: Spread the frosting over the lemon slice.
- Step 8: Sprinkle with a little more desiccated coconut. Refrigerate until ready to serve. Cut into 24 small cubes.
Good to know!
Make sure that the butter is very, very soft, like a paste. Otherwise, you will not be able to combine it properly with the sugar.
Make ahead and store
You can definitely make the uncooked lemon slice with coconut ahead of time. You can make the base ahead of time and frost it later. You can also make the whole slice ahead of time and store it in an airtight container in the fridge for several days.
The lemon slice will keep for about one week. You can even freeze the squares for up to two months.
Lemon Slice
Equipment
- Baking dish 10x8 inches/ 25x20cm
Ingredients
Slice:
- 7 oz plain sweet biscuits 200 g, Note
- ½ cup unsalted butter 125 g
- scant ¾ cup sweetened condensed milk 200 ml
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¾ cup unsweetened desiccated coconut 75 g
Frosting:
- 3 tablespoons unsalted butter very soft, 45 g
- 2 cups icing sugar 200 g
- 2 ½ tablespoons lemon juice
- 1 tablespoon hot water
- 2-3 tablespoons desiccated coconut to sprinkle the slice
Instructions
Slice:
- Crush biscuits: Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well, and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.7 oz plain sweet biscuits/ 200 g
- Liquid mixture: Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.½ cup unsalted butter/ 125 g + scant ¾ cup sweetened condensed milk/ 200 ml + 3 tablespoons lemon juice + 1 teaspoon lemon zest
- Make the crust: Pour over the crushed biscuits, add the desiccated coconut, and stir well to combine.¾ cup unsweetened desiccated coconut/ 75 g
- Chill: Line a baking dish of about with parchment paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
Frosting:
- Soften butter: Make sure that the butter is very soft, like a paste.3 tablespoons unsalted butter/ 45 g
- Mix frosting: Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.2 cups icing sugar/ 200 g + butter + 2 ½ tablespoons lemon juice + 1 tablespoon hot water
- Spread the frosting over the lemon slice. Sprinkle with the desiccated coconut.2-3 tablespoons desiccated coconut
- Chill lemon slice: Place in the refrigerator until ready to serve. Cut into small squares (about 24).
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
- Biscuits: Butter biscuits, Butterkekse, Petit beurre, graham crackers, digestives – all great.
Fred says
can I use an industrial hydraulic press instead of the rolling pin?
Adina says
Funny!
Kelly | Foodtasia says
Adina, this lemon slice looks absolutely irresistible! Love the addition of the coconut!