Gluten-Free Lemon Slice (No-Bake & Easy!)
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This Gluten-Free Lemon Slice is one of the easiest and most delicious no-bake slice recipes! Made with gluten-free arrowroot biscuits, sweetened condensed milk, and topped with a zesty lemon icing, it’s a treat that’s both refreshing and satisfying.
Perfect for lunchboxes, afternoon tea, or a quick dessert, this lemon slice is made in one bowl and sets in the fridge, no baking required!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I have just offered 36 slices to friends at a choir rehearsal…not one was left, and I have passed on the recipe several times. The slices are delicious.” – HJ
My Go-To Gluten-Free Lemon Slice Recipe.
This No-Bake Lemon Slice is sweet, tangy, and effortlessly simple, perfect for any occasion! Sam x
✔️ No-Bake Convenience – Quick to prepare and sets in the fridge.
✔️ Gluten-Free & Kid-Friendly – Great for lunchboxes and special occasions.
✔️ One-Bowl Recipe – Minimal cleanup, easy prep!
✔️ Sweet & Zesty – The perfect balance of lemon and coconut.
Watch how to make gluten free lemon slice
Ingredients you’ll need
- Gluten-free arrowroot biscuits – base of the slice
- Desiccated coconut – adds texture and flavor
- Fresh lemon zest – bright citrus kick
- Sweetened condensed milk – binds and sweetens
- Unsalted or salted butter (melted) – holds the base together
- Freshly squeezed lemon juice – tangy flavor throughout
- Powdered/icing sugar – for the lemon icing
How to store
- Store: Keep in an airtight container in the fridge for up to 1 week.
- Freeze: Wrap the whole slab or individual slices in a freezer-safe container for up to 3 months.
- Thaw: Place in the fridge overnight or leave at room temperature for a few hours until soft.
Best lemon slice recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Gluten-Free Lemon Slice
Ingredients
Method
- Line the Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- Crush Biscuits: In a high-speed food processor, crush the biscuits to a fine crumb.200 g (7 oz. / 1 packet) gluten-free arrowroot biscuits
- Mix Base Ingredients: Transfer the crushed biscuits to a large mixing bowl. Stir in desiccated coconut and lemon zest. Add condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.1 1/2 cups desiccated coconut, 2 tbsp lemon zest,, 200 g (3/4 cup) sweetened condensed milk, 80 g unsalted or salted butter,, 2 1/2 Tbsp freshly squeezed lemon juice,
- Press into Pan: Press the mixture firmly into the prepared pan, using a spatula, the back of a spoon, or your hands. Place in the refrigerator to chill while preparing the icing.
- Sift Icing Sugar: In a medium-sized mixing bowl, sift in the icing sugar.2 1/2 cups (300g) powdered/icing sugar
- Mix Icing Ingredients: Add melted butter and lemon juice. Whisk until smooth and thick.60 g butter, melted,, 2 Tbsp freshly squeezed lemon juice,
- Apply Icing: Spread the icing evenly over the biscuit base.
- Chill to Set: Return the pan to the refrigerator and chill for 1 hour, or until the icing is firm. For a quicker set, place in the freezer. You can also refrigerate overnight.
- Slice and Serve: Once set, remove the slice from the pan and cut into squares. Enjoy!
Nutrition
Video
Notes
- Store: Keep in an airtight container in the fridge for up to 1 week.
- Freeze: Wrap the whole slab or individual slices in a freezer-safe container for up to 3 months.
- Thaw: Place in the fridge overnight or leave at room temperature for a few hours until soft.
Tried this recipe?
Let us know how it was!Can I make this a dairy-free lemon slice?
Yes! Simply swap the sweetened condensed milk and butter for dairy-free alternatives. If you’re looking for a completely plant-based version, check out my vegan lemon slice recipe, it’s also gluten-free!
Can I use bottled lemon juice instead of fresh lemon?
Fresh lemon juice gives the best flavor, but bottled can work in a pinch. Just be aware it may have a slightly different taste due to preservatives. Always use fresh zest, as it’s essential for that bright, natural lemon flavor.
I have just offered 36 slices to friends at a choir rehearsal…not one was left, and I have passed on the recipe several times. The slices are delicious. However I do think there is an error in the metric version. Surely 30g of lemon zest should read 3g….. otherwise one would need half a crate of lemons! Three grammes is the amount I used and they tasted very fresh and lemony.
Hi HJ, thank you so much for your feedback and for sharing the slices at your choir rehearsal. I’m thrilled they were a hit! Regarding the lemon zest, it seems there was a misunderstanding about the quantity. For a fresher and more lemony flavor, 2 tablespoons, which is approximately 12 grams, is indeed correct. I will update the recipe on my blog to avoid any confusion in the future. Thanks again for your keen eye and for passing the recipe along! Kindest, Sam 🙂
I made this with gingernut biscuits and it turned out really well. Will try some of your other recipes at some stage as they all look good.
Hi Liz, I’m glad to hear you made this lemon slice and with gingernut biscuits, I love that idea, sounds so delicious! What a great combination of flavours. Thank you 🙂 Hope you enjoy some more recipes soon. Thanks for sharing, Sam x