Lemon Slice Recipe Without Condensed Milk

Enjoy a slice of summer with this Lemon Slice Recipe Without Condensed Milk! Perfectly tangy and sweet, it's the ultimate treat for lemon lovers.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 2

Chill Time 4

Total Time 4 22

Servings squares

Calories 159kcal

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!

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.