Lemon coconut slice is a nostalgic Australian classic for a reason – a number of reasons. It’s absolutely scrumptious to start with, but it’s also quick and easy to make and a no bake wonder. Perfectly portable and party-worthy, it’ll brighten any occasion.

Lemon lovers will love this lemon tiramisu too made with gorgeous homemade lemon curd.

❤️ Why you’ll love it

  • Quick and easy – just mix, chill then devour!
  • No bake! Perfect when you don’t want to turn the oven on.
  • Delicious and balanced – sweet, tangy and tropical all in one bite.
  • Make ahead treat – stores well in the fridge and it’s freezer friendly.
  • Crowd pleaser – perfect for morning teas, kids parties, picnics, fetes…
  • Versatile – use just about any biscuit/cookie for the base.
  • Kid-friendly – they’ll love it and they can make it themselves!

This recipe was first published here on March 12th, 2020 and has been updated with clearer step by step images and an easier but equally luscious frosting.

Top down view of 12 pieces of lemon coconut slice with the centre piece turned to show the side profile.

What is lemon slice?

Don’t quote me, but I think the original lemon coconut slice recipe comes from a condensed milk brand. Wherever it comes from it’s become an Aussie classic and possibly around the world too.

  • The no bake base of this easy lemon slice is a simple mix of butter, condensed milk, biscuits (cookies), coconut and lemon. It has a delectably dense, chewy and fudgy texture.
  • The icing is traditionally a basic 3 ingredient lemon icing – icing sugar, butter and lemon juice. I deviate slightly from the original here and add just a small amount of white chocolate to the frosting. It doesn’t taste like white chocolate but has an undeniably creamy texture.

Ingredients in lemon slice

Ingredients for lemon coconut slice.

Jump to the recipe card for full ingredients and instructions.

  • Sweetened condensed milk is a must in this coconut lemon slice. Don’t worry, it doesn’t taste like condensed milk but it’s the important binder that holds the base together.
  • Biscuits / cookies: The only rule here is to use a plain sweet biscuit / cookie. I use Arnotts Granita because I love the buttery flavour. Often Milk Coffee, Milk Arrowroot or Marie biscuits are use. Graham Crackers work just as well too. But any sweet biscuit without filling will be fine. If you want a gluten-free slice, make sure to choose GF biscuits.
  • Lemons: Use must use fresh lemons. Bottled lemon juice is just too bitter.
  • Desiccated coconut: You’re after unsweetened fine desiccated coconut. If you can’t find that, try to get a variety of unsweetened, dried coconut and use your food processor to chop it finely.
  • Icing sugar (aka powdered sugar) is used in the creamy lemon icing on top.
  • White chocolate: This is my little twist on the classic easy lemon slice. White chocolate in the frosting adds a creaminess that’s unbeatable. Make sure to use a bakers white chocolate (not chips or an eating block which are designed to keep their shape and hence take longer to melt).

How to make coconut lemon slice

This lemon and coconut slice is super easy to make. Just 20 minutes effort, or less, and your fridge does the rest of the work. It’s so easy, even the kids can have a go.

Jump to the recipe card for full ingredients and instructions.

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.

The butter and condensed milk combined in a bowl.

Add crushed biscuits / cookies, coconut, lemon juice and zest and give it a good mix to combine.

The base mixture combined in a bowl.

Press it into a lined baking tin.

The cookie base pressed into a baking pan.

The creamy lemon icing

To make the creamy lemon frosting, start by beating together butter, lemon juice and icing sugar until light and fluffy.

The butter, lemon juice and sugar beaten together for the frosting.

Add some melted white chocolate and beat for 30 seconds or so until it’s super smooth and looks like whipped cream.

The frosting after the white chocolate has been beaten in.

Spread the icing over the base and sprinkle over a little more coconut and lemon zest. Chill the lemon coconut slice for an hour or two until firm then cut and serve.

The coconut lemon slice topped with frosting in a square pan, ready to chill.

Tips and tricks

  • Use a food processor or blender to blitz the cookies to crumbs. If you don’t have one, place them in a plastic bag and use rolling pin to bash them.
  • The finer the crumb, the denser the base will be. You want fairly fine crumbs but not so fine that it’s like flour.
  • Don’t overheat the butter and condensed milk: Just heat it and stir regularly until the butter is melted and it’s combined. You can do this in the microwave or on the stove top.
  • The baking pan: I use an 8 inch square baking tin, then cut it into 25 pieces. You can be more generous and cut into 16 pieces or less.
  • You’ll need about 2 lemons for this recipe and that should get you the right amount of lemon juice and zest.
  • How to juice lemons: Zest them first, then juice them through a strainer to strain out any pips or pulp. Rolling the lemons or microwaving them for 10-15 seconds can increase the juice yield by 20-25%!
  • Lemon slice topping: I reserve just a little lemon zest and a little coconut to sprinkle on top.
A slice of coconut lemon slice leaning up against another to show the base and topping.

Storage

This easy lemon slice will keep well in the fridge for 4-5 days (if it lasts that long). Store it in an airtight container.

It’s also a freezer friendly lemon slice. 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 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 moist flourless lemon cake which always gets rave reviews.

A square of lemon coconut slice with a forkful cut away.

This coconut 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.

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Closeup of a single piece of coconut lemon slice, leaning upward, surrounded by more just showing the topping.

Lemon Coconut Slice

Yield: 25 serves
Prep Time: 20 minutes
Cook Time: 0 minutes
Setting time: 2 hours
Total Time: 20 minutes
5 from 6 ratings
No bake lemon coconut slice is a classic. With a creamy lemon icing, it's quick, easy to make and perfect for lemon lovers.
You'll need 2 medium lemons.
Print Rate Pin

Ingredients

FOR THE BASE

  • 250 g biscuit crumbs (cookie crumbs) (~9oz / ~2 cups, notes 2)
  • 230 g sweetened condensed milk (180ml / ¾ cup)
  • 115 g unsalted butter (½ cup / 1 stick / 4oz)
  • 1 cup fine desiccated coconut (85g / 3oz)
  • 1 teaspoon lemon zest
  • 1 ½ tbsp lemon juice (1 lemon, 6tsp notes 1)

FOR THE CREAMY LEMON FROSTING

  • 42 g unsalted butter softened (1 ½ oz)
  • 1 ½ cups icing sugar (powdered sugar) sifted (195g / ~7oz)
  • 2 tablespoons lemon juice (1 lemon, 8tsp notes 1)
  • 42 g white chocolate melted (1 ½ oz)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • FOR THE BASE:
    Line a 20cm/ 8 inch square baking pan or dish with baking paper – make sure it overhangs the edges a little.
  • If they aren’t already, use a food processor to blitz the biscuits to crumbs
  • Place the condensed milk and butter in a microwave safe large bowl. Microwave for 30 seconds, stir well and repeat at least 2 more times until the mixture is fully melted and combined.
  • Set aside 1 tablespoon of the coconut. Add the rest along with the biscuit crumbs, lemon juice and lemon zest to the condensed milk mixture and mix until well combined.
  • Press the dough into the prepared pan and place in the fridge until needed.
  • FOR THE FROSTING:
    Combine the well-softened butter, icing sugar and lemon juice in a medium bowl and beat with an electric mixer until well combined and fluffy.
    Make sure the butter is fairly soft but not melted. This just makes it blend into the sugar more easily.
  • Add the white chocolate and beat until combined, smooth and creamy.
  • Spread the frosting over the base then sprinkle over the reserved coconut.
  • Chill for 1-2 hours to set.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. You can use biscuits like Arnott’s Marie, Milk Arrowroot, Milk Coffee, Digestives, Graham Crackers or a combination.
  3. Lemons: Zest them first, then juice them through a strainer
  4. 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.
  5. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE SLICES & BARS
Calories: 177kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, Australian
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Lemon Coconut Slice
Amount Per Serving (60 g)
Calories 177 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 81mg4%
Potassium 79mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 182IU4%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.