Lemon Slice

4.46 from 11 votes

The lemon slice with coconut is a sweet and tart traditional Australian dessert that's easy to make and sure to please everyone.

Prep Time20

Total Time20

Course: Cakes

Cuisine: Australian

Servings: slices

Calories: 127kcal

Author: Adina

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.

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).

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.