Charlotte took one bite of this slice tonight and shrieked “Mum! You have to put this recipe on your blog. It’s soooo good”.
This reminded me of why I started Lo’s Kitchen all those years ago as a way of collating all of our families favourite recipes that my mum, grandma’s, sisters and aunties have been cooking forever – like this classic lemon and coconut slice.
I love how my girls now look to Lo’s Kitchen whenever they’re in the mood to do some cooking. Char’s often searching the site for recipes, her favourites being the following: everybody’s favourite chocolate chip cookies, Charlotte’s chocolate cupcakes, mars bar slice and caramel slice.
Like most kids in the kitchen, she started baking sweet things more than cooking savoury meals but lately she’s been into making homemade pasta with Napoletana sauce and has become obsessed with pan frying broccolini. Like mother like daughter.
But back to the recipe at hand. This is based on the classic Australian Women’s Weekly basic lemon slice recipe, using a packet of Arnott’s Granita biscuits and a tin of condensed milk – both of which I always keep in the pantry. It can be thrown together in minutes, making it the perfect choice for when you’re looking for a little sweet treat without going to a lot of effort.
I love the tangy ness that the lemon brings to the party and the textural difference between the biscuity base and smooth icing is so pleasing, in the words of Char, it really is “sooo good”.
It’s an oldie, but a goodie.
Definetely one for the blog.
classic ‘no bake’ lemon slice
Slices like these that use store bought biscuits for the base and a tin of condensed milk are great for so many reasons. Firstly, not only are they incredibly delicious and perfect with a hot cuppa but they make the perfect snack for kids’ lunchboxes. They’re easy to throw together with ingredients that can always be on hand in the pantry and they’re great for getting the little ones into the kitchen.
I love this classic lemon slice because you don’t have to bake it in the oven and you can crush the biscuits up with a rolling pin, saving you time and effort in having to wash up your food processor.
Some lemon slice recipes use icing sugar and water to make the icing, but I prefer putting butter in mine. It won’t set as hard if you do this but I think that it tastes much better. You know what the French say – you can never have too much butter.
You’ll see below too that I’ve written up the recipe in two parts to make things nice and easy. You simply make the biscuit base first, then whack the icing on top and you’re done.
Come on. Let’s get cracking.
for the base
1 x 250 gram packet of Arnott’s Granita biscuits
1 x cup of desiccated coconut
3/4 of a cup (or 250 grams) of sweetened condensed milk
90 grams of melted butter
The zest and juice of a lemon
for the icing
3 x cups of icing sugar
80 grams of softened butter
The juice of half a lemon
A splash or two of boiling water
- Grease and line a shallow slice pan (30cm x 20cm) with baking paper and set aside.
- Crush the biscuits up using a rolling pin (or you can blitz in a food processor if you prefer) and put them into a large mixing bowl.
- Add the coconut, condensed milk, melted butter and zest and juice of a lemon and mix together well with a wooden spoon.
- Now tip the mixture out into the prepared pan and spread out so that it’s in a nice and even layer. I do this with my hands.
- Pop into the fridge to set while you make the icing.
- To make the icing – simply add the icing sugar, butter and lemon juice to a large mixing bowl and stir together with a fork. Add the teeniest bit of boiling water to help bring it all together until you have a nice smooth and slightly runny consistency here.
- Spread the icing out over the biscuit base and garnish with some extra coconut or lemon zest if you like. I like to keep it plain.
- Cut into squares to serve and keep in an airtight container in the fridge to keep fresh. It’ll last for a week in the fridge (if it lasts that long that is).
Happy cooking.
If you make this recipe I’d love to hear what you think. Please feel free to comment below.
lo's kitchen 
Will change my frame of mind, from spreading mixtures into tins as therapeutic rather than frustrating 😂 Looks delicious, have just popped the base in the fridge to set. Thanks for the recipe Lo, excited to have some with a cuppa!
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Haha somebody’s “therapy” is another persons worst nightmare 😆
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