This lemon coconut slice recipe was one of my favourites to make as a kid. I’m sure it was the immense joy in bashing a packet of biscuits to smithereens with a rolling pin. This is an easy introduction to baking for kids and adults. Perfect for when you want to make something quick, sweet and easy without firing up the oven.

NO BAKE LEMON COCONUT SLICE

Makes: 20-24 squares      Difficulty: Easy

EQUIPMENT:

28 x 18 cm Baking tin

INGREDIENTS:

Squares

170g Sweetened Condensed Milk
125g Unsalted butter
250g packet of plain biscuits, finely crushed (e.g Marie, Milk Arrowroot)
1 teaspoon grated Lemon Rind
1 cup Desiccated Coconut

Icing

225g Icing Sugar Mixture (or more, depending on how thick you want the icing)
2-3 tablespoons fresh lemon juice
15g Unsalted Butter, softened
2 tablespoons Desiccated Coconut

METHOD:

In a small saucepan add the condensed milk and butter. Stir together over low heat until the butter has melted and the ingredients are combined. Set aside.

Use a food processor to turn the biscuits into fine crumbs a small batch at a time. If you don’t have a food processor place the biscuits into zip-lock bags and break them down with a heavy rolling pin or meat hammer.

Grab a large bowl and add the crushed biscuits, lemon rind and coconut. Pour in the melted butter and condensed milk mixture. Mix it all together with a spatula until the biscuit crumbs are evenly coated. It might look a bit dry but it’s ok.

With clean hands tip the mixture into the prepared baking tin and firmly press the mixture in place. Leave it in the fridge for 1 hour.

While the slice is in the fridge prepare the icing. Add the icing sugar mixture and softened butter in a medium bowl. Add enough lemon juice to form a smooth spreadable icing.

Remove the slice from the fridge after 1 hour. Spread the icing over the top and sprinkle it with coconut. Allow the frosted slice to set in the fridge.

Once the icing has set, cut the slice into squares. Store the square in the fridge.

BAKING TIPS:

• While Milk Arrowroots are a specific type of biscuit, really any type of plain biscuit will do.
• Store the lemon slice in a container in the fridge

Recipe adapted from The Big Book of Beautiful Biscuits published by the Australian Women’s Weekly

No bake Lemon Coconut Slice

This lemon coconut slice recipe has was one of my favourites to make as a kid. It's rerfect for when you want to make something quick, sweet and easy without firing up the oven.

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Servings	Prep Time	Cook Time	Passive Time
20pieces at least	15mins	0mins	60mins

Servings	Prep Time
20pieces at least	15mins

Cook Time	Passive Time
0mins	60mins

Ingredients

• Lemon Slice
• 170 g Sweetened Condensed Milk
• 125 g Unsalted Butter
• 250 g Plain Biscuits e.g. Marie, Milk Arrowroot
• 1 teaspoon Lemon Zest
• 60 g Desiccated Coconut
• Lemon Icing
• 250 g Icing Sugar add more to thicken if needed
• 2 tablespoons Lemon Juice add more if needed
• 15 g Unsalted Butter softened
• 2 tablespoons Desiccated Coconut

Servings: pieces at least

Units:MetricUS Imperial

Ingredients Lemon Slice 170 g Sweetened Condensed Milk 125 g Unsalted Butter 250 g Plain Biscuits e.g. Marie, Milk Arrowroot 1 teaspoon Lemon Zest 60 g Desiccated Coconut Lemon Icing 250 g Icing Sugar add more to thicken if needed 2 tablespoons Lemon Juice add more if needed 15 g Unsalted Butter softened 2 tablespoons Desiccated Coconut Servings: pieces at least Units:MetricUS Imperial

Instructions

1. Line a 28x18cm (11x7in) baking tin with baking paper.
2. In a small saucepan add the condensed milk and butter. Stir together over low heat until the butter has melted and the ingredients are combined. Set aside.
3. Use a food processor to turn the biscuits into fine crumbs. Or smash them up with a rolling pin or whatever you can find. Treat yourself.
4. Grab a large bowl and add the crushed biscuits, lemon zest and coconut. Pour in the melted butter and condensed milk mixture. Mix it all together with a spatula until the biscuit crumbs are evenly coated. It might look a bit dry but it’s ok.
5. Tip the mixture into the prepared baking tin and firmly press the mixture in place. Place it in the fridge to set for 1 hour.
6. While the slice is in the fridge prepare the icing. Add the icing sugar and softened butter to a medium bowl. Add enough lemon juice to form a smooth spreadable icing.
7. Remove the baking tin from the fridge. Spread the icing over the top of the lemon biscuit base and sprinkle it with coconut. Allow the frosted slice to set in the fridge.
8. Once the icing has set, cut the slice into squares. Store the squares in an airtight container in the fridge.

Recipe Notes

• Store the lemon slice in an airtight container in the fridge.

Nutrition Facts

No bake Lemon Coconut Slice

Amount Per Serving

Calories 219 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 18mg 6%

Sodium 90mg 4%

Potassium 19mg 1%

Total Carbohydrates 30g 10%

Dietary Fiber 1g 4%

Sugars 23g

Protein 2g 4%

Vitamin A 5%

Vitamin C 2%

Calcium 3%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

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