Coconut Lemon Slice is a classic for a reason ….. well for a number of reasons. It’s absolute scrumptious to start with, but it’s also quick and easy to make and a no bake wonder.
I have my sis-in-law to thank for introducing me to this. She makes this one regularly – due to the fact that it disappears almost instantaneously once served – and I was immediately hooked. She graciously allowed me to use her tweaked recipe here and I added little flourish myself, with a luscious, creamy frosting.
What is lemon slice?
Don’t quote me, but I think the coconut lemon slice recipe comes from a condensed milk brand. Wherever it comes from it’s become an Aussie classic and possibly around the world too.
It’s a simple mix of butter, condensed milk, biscuits and lemon for the no bake base, which has a fudgy texture. It is normally covered in a layer of simple 3 ingredient lemon icing – icing sugar, butter and lemon juice.
I love the traditional recipe but I was really craving a thick, creamy topping when I made this, so I made a whipped lemon frosting that hit the brief. I’ve included the recipe for both in the recipe card.
How to make coconut lemon slice
- Start by mixing together condensed milk and butter in a bowl, then microwave that in 30 second bursts, stirring well between each, until it’s smooth. This only takes about 90 seconds.
- Add biscuit / cookie crumbs, coconut, lemon juice and zest and give it a good mix around. Press it into a lined baking tin.
- To make the whipped lemon frosting, start by beating together butter and icing sugar until light and fluffy.
- Now add cream and beat just to combine.
- Add some melted white chocolate and beat on high for about 3 minutes or until it’s super smooth and looks like whipped cream.
- Finally mix through some lemon zest, then spread it over the base.
- Chill for a couple of hours until set then cut and serve.
- Biscuits: I use a combination of Arnotts Granita and Arnotts Milk Coffee. Anything similar will work including Milk Arrowroot and Graham Crackers.
- Turning them into crumbs: I use a food processor to blitz the biscuits to crumbs. Just note the finer the crumb, the fudgier the base will be.
- Don’t overheat the butter and condensed milk: Just heat it and stir regularly until it’s the butter is melted and it’s combined. You can do this in the microwave or on the stove top.
- The baking tin: I use an 8×8 inch baking tin which gives a very deep base, then cut it into 32 pieces. My sis uses a 9×13 baking tin which makes a thinner base.
- Lemons: You’ll need about 2 lemons for this recipe and that should get you the right amount of lemon juice and zest. Zest them first, then juice them through a strainer to strain out any pips or pulp.
- Topping: I reserve just a little lemon zest and a little coconut to sprinkle on top.
Lemon slice will keep well in the fridge for 4-5 days (if it lasts that long). Store it in an airtight container.
It can also be frozen, again in an airtight container for up to 2 months. Let it thaw in the fridge overnight or if it’s not terribly hot, you can thaw it on the countertop. If it’s pre-sliced, it should thaw in less than 20 minutes.
Do you love lemon desserts?
Me and lemon desserts go way back, so if you’re like me check out these other yummy lemon treats while you’re here. How about these Thyme and Lemon Melting Moments Biscuits or some Lemon Almond Biscotti. Or maybe you’d prefer cake? Fluffy Lemon Cupcakes with Cream Cheese Buttercream or this divinely dense Flourless Lemon Cake which always gets rave reviews.
This easy lemon slice recipe is one you need in your back pocket at all times. It’s quick to make, and a totally satisfying sweet treat that all lemon lovers will devour.
More slice recipes you’ll love
- Lemon Vanilla Custard Slice
- Lemon Crumble Slice
- Homemade Passionfruit Slice
- Lemon Blueberry Shortbread Bars
- Coconut Chocolate Fudge Slice
- Apricot Bliss Balls
Coconut Lemon Slice
FOR THE LEMON SLICE
- 500 g biscuit (cookie) crumbs (notes, roughly 4 cups)
- 1 tin sweetened condensed milk (395g / 14oz)
- 226 g unsalted butter (1 cup / 2 sticks)
- 1 cup fine desiccated coconut (85g / 3oz)
- ¼ cup lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
FOR THE WHIPPED LEMON FROSTING
- 200 g white chocolate (1 cup / 7oz)
- 113 g unsalted butter, softened (½ cup / 1 stick)
- 1 ½ cups icing (powdered) sugar, sifted
- ⅓ cup thickened (or heavy) cream
- 1 tablespoon lemon zest
- Extra zest and coconut for topping
FOR THE LEMON SLICE
- Line an 8x8 inch square baking tin or a 9x13 baking tin or dish with baking paper - make sure it overhangs the edges a little.
- If they aren't alrady, use a food processor to blitz the biscuits to crumbs
- Place the condensed milk and butter in a microwave safe bowl. Microwave for 30 seconds, stir well and repeat at least 2 more times.
- Add the biscuit crumbs, coconut, lemon juice and lemon zest and mix until well combined.
- Press the dough into the lined tin and place in the fridge.
FOR THE WHIPPED LEMON FROSTING
- Microwave the white chocolate in 30 second increments, stirring well between each, until just melted. Set aside and allow to cool for 15 minutes.
- Beat together the butter and sugar until very light and fluffy, scraping the sides of the bowl as necessary.
- Add the cream and beat until fully incorporated.
- Add the melted & cooled chocolate, beat on low to combine, then beat on medium-high for around 3 minutes. It should be smooth and creamy.
- Mix through the lemon zest, then spread evenly over the base.
- Chill for 2 hours or overnight.
- I use a standard Australian 20ml tablespoon
- You can use biscuits like Marie, Milk Arrowroot, Milk Coffee, Digestives, Graham Crackers or a combination.
- 500g of biscuits / cookies equals roughly 4 cups
- Lemons: Zest them first, then juice them through a strainer
- For simple, classic lemon slice icing: melt 1 tablespoon (15g) unsalted butter, then add 2 cups of icing sugar and the juice of 1 lemon. Mix it to an icing and spread over the top of the base.
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