Gluten-Free Lemon Slice

This quick and easy Lemon Coconut Slice is made gluten-free using arrowroot biscuits. Created with condensed milk and a 3-ingredient lemon icing!

Course Dessert, Slice, Snack

Keyword coconut, Gluten Free, lemon, lemon slice, no bake

Prep Time 20

Chill Time 1

Servings squares

Calories 232kcal

250 g packet plain gluten-free arrowroot biscuits, or plain Marie or Digestive biscuits
1 1/2 cups desiccated coconut
2 tbsp lemon zest, approx. 2 lemons
200 g (3/4 cup) sweetened condensed milk
80 g butter, melted, use unsalted or salted
2 1/2 Tbsp freshly squeezed lemon juice, approx. 1 large lemon

Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
In a high-speed food processor, add biscuits and crush to a crumb.
Pour crushed biscuits into a large mixing bowl.
Stir through desiccated coconut and lemon zest.
Pour in condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
Press mixture firmly into the lined pan using a spatula/wooden spoon or your hands.
Place into the refrigerator to chill while you make the icing.

In a medium-sized mixing bowl, sift in icing sugar.
Pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick.
Spread icing over the biscuit base.
Return to the refrigerator for 1 hour or until the icing has set. To fasten up the process, chill in the freezer. You can also refrigerate it overnight.
Remove the slice from the pan and slice it into squares.
Enjoy!

Freeze: Either the whole slab or in individual slices, in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours until soft.