Gluten-Free Lemon Slice

Gluten-Free Lemon Slice with a biscuit base and tangy lemon icing. Quick, easy, and perfect for snacks, lunchboxes, or afternoon tea.

Course Dessert, Slice, Snack

Cuisine American

Prep Time 20

Chill Time 1

Total Time 1 20

Servings squares

Calories 232kcal

Line the 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 the biscuits to a fine crumb.
200 g (7 oz. / 1 packet) gluten-free arrowroot biscuits
Mix Base Ingredients: Transfer the crushed biscuits to a large mixing bowl. Stir in desiccated coconut and lemon zest. Add condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
1 1/2 cups desiccated coconut, 2 tbsp lemon zest,, 200 g (3/4 cup) sweetened condensed milk, 80 g unsalted or salted butter, , 2 1/2 Tbsp freshly squeezed lemon juice,
Press into Pan: Press the mixture firmly into the prepared pan, using a spatula, the back of a spoon, or your hands. Place in the refrigerator to chill while preparing the icing.

Sift Icing Sugar: In a medium-sized mixing bowl, sift in the icing sugar.
2 1/2 cups (300g) powdered/icing sugar
Mix Icing Ingredients: Add melted butter and lemon juice. Whisk until smooth and thick.
60 g butter, melted, , 2 Tbsp freshly squeezed lemon juice,
Apply Icing: Spread the icing evenly over the biscuit base.
Chill to Set: Return the pan to the refrigerator and chill for 1 hour, or until the icing is firm. For a quicker set, place in the freezer. You can also refrigerate overnight.
Slice and Serve: Once set, remove the slice from the pan and cut into squares. Enjoy!

Store: Keep in an airtight container in the fridge for up to 1 week.
Freeze: Wrap the whole slab or individual slices in a freezer-safe container for up to 3 months.
Thaw: Place in the fridge overnight or leave at room temperature for a few hours until soft.