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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 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?! 


  • 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 


  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. 
  • Prep Time: 20min
  • Chill Time: 1-2 hours