Wholesome Patisserie

Lemon Biscuit Slice

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Lemon Biscuit Slice! A luscious slice with a delicious lemon and coconut infused biscuit base. Topped with a glorious 3-ingredient lemon butter frosting. This is your classic lemon biscuit slice, the easy kind, not it’s cousin where you make a lemon curd on a thin biscuit crust. We all know this type of lemon slice, particularly from our childhood right?! 
If you’re a big fan of a slice that takes little time to make, no difficult steps involved such as a lemon curd that could be a hit or miss, this biscuit slice I know you’ll just love! This recipe took me a couple of tries to get it perfect as the biscuit base needed some tweaking. A good biscuit base shouldn’t be too sloppy where it nearly melts into your hands and it shouldn’t be too dry and crumbly. It needs to have just the right amount of liquids to bring it altogether and to hold it’s shape. 
The biscuit base and frosting is created in one bowl, separately of course :). First you will make up your base which is 6-ingredients:

Plain biscuits such as arrowroot or plain digestives
Desiccated coconut 
Condensed milk 
Melted butter, yes it’s dairy & I mentioned above I prefer dairy free but only in the condensed milk, not regular cooking butter 
Freshly grated lemon zest
Freshly squeezed lemon juice 

Mix these altogether in a large mixing bowl. Then you’ll transfer this mixture into your lined square pan. Transfer it to your refrigerator to set. 
Pretty simple right? The best kind of lemon-y biscuit base is infused with lots of fresh lemon zest and juice, it’s just the best! They really shine through in this recipe. 

Now let’s talk about that smooth lemon frosting, how soft and tasty does it look? It’s one of the easiest frostings to make ever! Seriously, you just need 3-ingredients, your mixing bowl and a whisk. Mix them together and you have instant frosting, it’s magic! What it’s created with? 

Icing sugar, I like to use organic when I can
Melted butter
Freshly squeezed lemon juice 


Once your base has set, it’s time to spread over that amazing frosting of yours. Pop your slice back into your refrigerator so the frosting can firm up. 
Pop on your kettle and make yourself a cuppa or coffee. Slice your lemon biscuit slice and go to your favourite spot in your home and enjoy what you just created. 
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Lemon Biscuit Slice

  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Chill Time: 1-2 hours
  • Total Time: 27 minute
  • Yield: 16–20 squares 1x
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Description

A luscious slice with a delicious lemon and coconut infused biscuit base. Topped with a glorious 3-ingredient lemon butter frosting. This is your classic lemon biscuit slice, the easy kind, not the the it’s cousin where you make a lemon curd on a thin biscuit crust. We all know this type of lemon slice, particularly from our childhood right?! 

Ingredients

Scale
  • Biscuit Base
  • 60g unsalted butter, melted, for a dairy free version, use dairy free butter 
  • 1 x 200g packet plain arrowroot biscuits or plain digestive biscuits, use a gluten free version of either for a gluten free recipe 
  • 1 1/2 cups (140g) desiccated coconut 
  • 2 heaping Tbsp freshly grated lemon zest, approx. 1 large lemon 
  • 1/3 cup (110g) sweetened condensed milk, for a dairy free version, use sweetened condensed coconut milk 
  • 1/4 cup (70ml) freshly squeezed lemon juice, approx. 1 large lemon 
  • Lemon Icing
  • 2 cups (225g) icing/powdered sugar 
  • 60g unsalted butter, melted, for a dairy free version, use dairy free butter 
  • 3 Tbsp (45ml) freshly squeezed lemon juice, approx. 1 medium lemon 

Instructions

  1. Biscuit Base 
  2. Line a 8” x 8“ square baking pan with parchment paper, set aside.
  3. First melt butter then set aside to cool slightly. 
  4. Crush biscuits in a high-speed food processor until it turns to crumb. Transfer to a large mixing bowl. 
  5. Add desiccated coconut and lemon zest. Mix until well combined. 
  6. Pour in melted butter, condensed milk and lemon juice. Mix with a wooden spoon or spatula until everything is well combined. 
  7. Press mixture into lined pan, you may want to use your hands for this step. 
  8. Transfer to refrigerator until firm to the touch, about 30 minutes to 1 hour. For a faster process, pop it into your freezer until just firm. 
  9. Lemon Icing 
  10. In a medium sized mixing bowl, add icing sugar, melted butter and lemon juice. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain. 
  11. Remove base from fridge and spoon over icing. Spread it out evenly using a spatula. 
  12. Return to refrigerator for 1 hour or until icing is set/firm. For a faster process, pop it back into your freezer until icing is set. 
  13. Gently remove from pan and slice into squares. 
  14. Enjoy!
  15. Store in an airtight container, refrigerated, for 5 days – 1 week. 

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