Lemon Slice Recipe Without Condensed Milk
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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!
For your convenience, the recipe card is located at the top of this post. Scroll down for step-by-step images, expert tips, FAQs, and more!
Lemon Slice Recipe Without Condensed Milk
Ingredients
Base
- 1 packet (250g / 8.8 oz.) milk arrowroot biscuits
- 3/4 cup desiccated coconut
- 1 Tbsp lemon zest, about 1 lemon
- 113 g (1 stick) melted unsalted butter
- 1/2 cup lemon juice, about 2-3 lemons
Lemon Icing
- 2 cups powdered sugar, sifted
- 40 g unsalted butter
- 2 Tbsp freshly squeezed lemon juice, from one medium-large lemon
Instructions
Biscuit Base
- 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.
Lemon Icing
- 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!
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.
Nutrition
Lemon Slice Without Condensed Milk Recipe
I adore the vibrant zestiness of lemon, and this no-bake lemon slice recipe without condensed milk captures that essence perfectly.
With a biscuit base blended with desiccated coconut and fresh lemon zest, it’s topped with a smooth lemon icing that’s bursting with the fresh, tangy flavor of real lemons.
Melted butter replaces condensed milk in the base, reducing sweetness, which is perfectly balanced by a richly sweet lemon icing!
Best Lemon Slice Recipes
- Baked Lemon Slice – Enjoy the classic flavors of freshly baked lemon infused into a sweet, tangy slice.
- Gluten-Free Lemon Slice – Perfect for those with dietary restrictions, this version ensures everyone can indulge without compromise.
- Citrus Slice – This easy no-bake citrus slice is made with a biscuit and condensed milk base infused with lemon and orange. Topped with a 3-ingredient citrus icing!
- Vegan Lemon Slice – Crafted with plant-based ingredients, this slice is ideal for vegans looking for a delicious treat.
- Lemon Oat Coconut Slice – Combining the nuttiness of oats with the exotic taste of coconut, this recipe adds a crunchy texture to the classic lemon slice.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this lemon slice recipe!
Must Have Tools
For making the perfect lemon slice, it’s essential to have these Amazon affiliate tools at your disposal.
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.
Expert Tips
- Zest Technique: When zesting the lemon, ensure only the outer yellow skin is grated, not the white pith underneath, which can be bitter.
- Base Preparation: Ensure the biscuit base is firmly pressed into the pan to prevent crumbling when slicing.
- Smooth Icing: For a smoother icing, sift the powdered sugar to eliminate any clumps before mixing.
How to store lemon slice
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.
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
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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