Easy Gluten-Free Lemon Slice
I love easy slice recipes and this quick Gluten-Free Lemon Slice is no exception. Made gluten-free using arrowroot biscuits along with condensed milk and a 3-ingredient lemon icing!
Gluten-Free Lemon Slice
A luscious gluten-free lemon slice is a no-bake slice recipe that is a must-try!
It uses gluten-free sweet biscuits to make the condensed milk biscuit base. Created in one bowl with freshly squeezed lemon juice and lemon zest.
This gluten-free slice stands out as a lunchbox-friendly treat, ideal for both kids and adults. Its no-bake nature appeals to those seeking convenience without sacrificing taste.
The lemon and coconut is a refreshing combination and will soon become your favorite new easy no-gluten free slice recipe.
Can I make this a dairy-free lemon slice?
Yes, you can make this lemon slice dairy-free by using dairy-free alternatives for condensed milk and butter. Check out my vegan lemon slice recipe, it’s gluten-free as well!
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Plain arrowroot biscuits: Use plain gluten-free arrowroot biscuits to make this lemon coconut slice gluten-free. You can also use plain Marie Biscuits or plain Digestive Biscuits however these are not gluten-free.
- Desiccated coconut: Use desiccated coconut and not shredded coconut.
- Sweetened condensed milk: Use regular full-fat sweetened condensed coconut milk.
How To Make Gluten-Free Lemon Slice (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, combine crushed bisuits with the desiccated coconut and lemon zest.
Step two: Pour in the condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
Step three: Press the mixture firmly into the lined pan using a spatula/wooden spoon or your hands. Place into the refrigerator to chill while you make the icing.
Step four: In a medium-sized mixing bowl, sift in icing sugar and pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick.
Step five: Spread icing over the biscuit base. Return to the refrigerator for 1 hour or until the icing has set. Remove the slice from the pan and slice it into squares. Enjoy!
Expert Tips
- May nNeed More Condensed Milk: Depending on what biscuits you use, more condensed milk may be needed until the biscuit base sticks together and it’s not too crumbly.
- Sift Powdered Sugar: To remove any lumps.
- Lemon Icing Is Thick: Be sure to spread it over the base immediately to prevent it going too hard.
Do I have to use gluten-free biscuits?
No, you can use plain Marie Biscuits, plain Digestive Biscuits, or any plain sweet biscuit for this no-bake lemon slice recipe.
Can I use bottled lemon juice instead of fresh lemon?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, the fresh zest is crucial for that zesty lemon flavor.
How do I know when the lemon slice has set properly?
The slice should be firm to the touch and hold its shape when cut. Refrigeration for a few hours or overnight is usually sufficient for it to set properly.
How to Store Gluten-Free Lemon Slice
Store: In an airtight container, refrigerated, for 1 week.
Freeze: Either the whole slab or in individual slices, in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours until soft.
Make These Easy Slice Recipes Next!
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
Biscuit Base
- 250 g packet plain gluten-free arrowroot biscuits, or plain Marie or Digestive biscuits
- 1 1/2 cups desiccated coconut
- 2 tbsp lemon zest, approx. 2 lemons
- 200 g (3/4 cup) sweetened condensed milk
- 80 g butter, melted, use unsalted or salted
- 2 1/2 Tbsp freshly squeezed lemon juice, approx. 1 large lemon
Lemon Icing
- 2 cups (300g) pure icing sugar
- 60 g butter, melted, use unsalted or salted butter
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium lemon
Instructions
Gluten-Free Biscuit Base
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a high-speed food processor, add biscuits and crush to a crumb.
- Pour crushed biscuits into a large mixing bowl.
- Stir through desiccated coconut and lemon zest.
- Pour in condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
- Press mixture firmly into the lined pan using a spatula/wooden spoon or your hands.
- Place into the refrigerator to chill while you make the icing.
Lemon Icing
- In a medium-sized mixing bowl, sift in icing sugar.
- Pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick.
- Spread icing over the biscuit base.
- Return to the refrigerator for 1 hour or until the icing has set. To fasten up the process, chill in the freezer. You can also refrigerate it overnight.
- Remove the slice from the pan and slice it into squares.
- Enjoy!
Notes
- Store: In an airtight container, refrigerated, for 1 week.
- Freeze: Either the whole slab or in individual slices, in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours until soft.
Nutrition
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.
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