Lemon Slice Recipe Without Condensed Milk
Discover how easy it is to make a no-bake Lemon Slice Recipe Without Condensed Milk! Combining a crunchy biscuit base with a smooth, tangy lemon icing for a perfect balance of flavors. Simple to make and irresistibly delicious, these lemon slices are ideal for a summer picnic, a light dessert, or a sweet snack anytime!
What readers are saying
“These came out perfect and were soo delicious!!!! Thank you for sharing the recipe!! I look forward to more!” – Kristina
This Lemon Slice Proves You Don’t Need Condensed Milk.
This version skips the condensed milk but keeps all the flavour. It’s bright, tangy, and perfectly balanced with a buttery biscuit base and silky lemon icing. Sam x
No Condensed Milk Needed – a lighter, fresher version of the classic slice
Fresh Lemon Flavour – made with fresh juice and zest
No-Bake Recipe – just mix, chill, and set
Lemon slice no condensed milk video
Why this recipe works
This no-bake lemon slice without condensed milk is designed to set perfectly while staying fresh, tangy, and lightly sweet:
No Condensed Milk
Creates a lighter, less sweet slice where the lemon flavour really stands out instead of being overly rich.
Crushed Biscuits & Butter Base
Forms a firm, buttery base that holds together once chilled and slices cleanly without falling apart.
Fresh Lemon Juice & Zest
Gives the slice its bright, citrus flavour and keeps it tasting fresh and zesty.
Lemon Icing
Sets into a smooth, tangy layer that balances the base and finishes the slice with a sweet citrus kick.
Ingredients you’ll need
Milk Arrowroot Biscuits
Create the crunchy, buttery base that holds the slice together once set.
Desiccated Coconut
Adds texture and a subtle sweetness that balances the lemon flavour.
Fresh Lemon Juice & Zest
Brings bright, fresh citrus flavour throughout both the base and icing.
Unsalted Butter
Binds the base together and forms the rich foundation of the slice.
Icing Sugar (Powdered Sugar)
Creates a smooth, tangy lemon icing that sets firmly in the fridge.
How to make lemon slice without condensed milk
Step 1: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Add the melted butter and lemon juice.
Step 3: Mix until well combined and it sticks together. You may like to use your hands for this step.
Step 4: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact.
Step 5: In a small-medium sized saucepan, add butter and place over a low-medium heat and melt.
Step 6: Turn off the heat and add the lemon juice and sifted powdered sugar. whisk until well combined and no lumps remain. It will become thick and smooth.
Step 7: Spread the icing over the base. Return to the refrigerator to chill for a further 3-4 hours or until the icing has set and is firm to the touch. You can also leave it overnight for easier slicing. Enjoy!
How to store
Store: Place the lemon slices in an airtight container and store in the refrigerator for up to 5 days.
Freeze: For longer storage, freeze the slices in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For best texture, let them come to room temperature before serving.
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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
Lemon Slice Recipe Without Condensed Milk
Ingredients
Equipment
Method
- Line Baking 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 biscuits to a crumb. Transfer to a large mixing bowl.
- Add Coconut: Stir through desiccated coconut and lemon zest.
- Mix Wet Ingredients: Add the melted butter and lemon juice. Mix until well combined and it sticks together.
- Press into Pan: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact.
- Chill: Place the pan in the refrigerator to chill while preparing the topping.
- Melt Butter: In a small-medium sized saucepan, add butter and place over a low-medium heat. Warm through until butter has completely melted, stirring occasionally.
- Add Lemon Juice: Turn off the heat and stir through the lemon juice.
- Mix in Icing Sugar: Add the sifted powdered sugar and whisk until well combined and no lumps remain. It will become thick and smooth.
- Spread Icing: Pour icing over the chilled base and smooth out evenly.
- Chill to Set: Return to the refrigerator to chill for a further 3-4 hours or until the icing has set and is firm to the touch. You can also leave it overnight for easier slicing. Enjoy!
Nutrition
Video
Notes
- Store: Place the lemon slices in an airtight container and store in the refrigerator for up to 5 days.
- Freeze: For longer storage, freeze the slices in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thaw: Thaw the slices in the refrigerator overnight. For best texture, let them come to room temperature before serving.
Tried this recipe?
Let us know how it was!What can I use instead of condensed milk in a lemon slice recipe?
You can use a combination of melted butter and lemon juice to achieve a rich flavor and appropriate texture without using condensed milk.
These came out perfect and were soo delicious!!!! Thank you for sharing the recipe!! I look forward to more!
Hi Kristina, thank you so much for your kind words! I’m happy to hear the recipe turned out perfect and that you enjoyed it! I also have a chocolate version without the condensed milk. If you ever have any special requests or questions, feel free to let me know! Kindest, Sam
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