Sweet, tart and delicious, this amazing lemon slice tastes similar to a lemon cheesecake with no baking required! This classic family favourite is easy to make with fresh lemon and simple pantry staples.
Use a food processor to finely pulse and crush your arrowroot biscuits into fine crumbs. Alternatively, place them back into their packaging bag (after removing the plastic tray), seal the open end and crush them with a rolling pin.
250 g arrowroot biscuits
Transfer biscuit crumbs into a large mixing bowl along with the desiccated coconut and lemon zest. Give a quick mix until roughly combined.
1 cup desiccated coconut, 2 tsp lemon zest
Pour the condensed milk and milk over the crumbs and mix roughly with a spoon, then use your hands to get all the ingredients evenly incorporated. The texture should be nice and sticky, and hold if you squeeze it in your hand. Keep it nice and loose so you can pour it into the baking tray. Note: If the crumbs seem too dry to hold their shape, add an extra 1 tbsp milk and mix well. The extra moisture should help it come together and set nicely.
250 ml sweetened condensed milk, 1 tbsp milk
Press most of the mixture out firmly into a baking tray lined with baking paper, reserving a handful in the bowl. You can then use the leftover crumbs to fill in any uneven areas of the base. Tip: Use the back of a dessert spoon to get it nice and flat (the pointier end will help you get right to the edges).
Pop into the fridge to set while working on the icing.
For the lemon icing:
Mix the icing sugar, butter, lemon zest and lemon juice until smooth. You want the icing thicker than normal, as it will set better as a topping. Too thin and it will run when you try and cut it. Tip: If it’s too thick, add a little more juice. If it’s too runny, add a little more icing sugar.
1 ½ cups icing sugar, 1 tbsp butter, 1 tsp lemon zest, 1 ½ tbsp lemon juice
Carefully spread the icing out over the biscuit base. You can use a fork to spread it out initially and get it right out to the edges.
Then use the back of a hot metal spoon (dunked in hot water) to smooth out the icing, or leave it rougher for a more rustic look. Optional: Garnish with a light sprinkle of desiccated coconut.
Slice into pieces (either 9 large slices or 36 small bites) and store in the fridge until you’re ready to serve.
Firm Icing - Add a little juice at a time until you get the right texture for the icing - not too thick that it’s too hard to spread, and not too runny that it makes a mess. Don’t be afraid to use your best judgement and add a little more if you need.
Spreading the Icing - Keep a small cup of hot water beside you as you’re spreading the icing. Dunking your spoon or spatula into the hot water before you spread - heat will help the icing spread out smoothly.
Make Ahead - You can make the slice a day ahead and set it in the fridge overnight before slicing if you’re looking for perfectly smooth, neat slices. Otherwise, 1-2 hours in the fridge should be enough.
Use Up Condensed Milk - Double the recipe and you can use up the full can of condensed milk. You can always freeze the excess for later!
Intense Lemon Flavour - Add more lemon zest to the biscuit base and/or icing - it has way more flavour than juice!
Other Citrus Flavours - Replace the zest and juice with orange or lime.
Jaffa Slice - Swap out half of the arrowroot biscuits with choc ripple, and replace lemon zest / juice with orange.
Passionfruit Pulp - Add a little passionfruit pulp to the base mixture or the icing mixture.
Add Colour - Add a few drops of yellow food colouring to the icing mixture for a cheerful bright yellow frosting.
Optional Garnish - Sprinkle a little extra lemon zest, icing sugar or toasted coconut over the top. You could even garnish with a lemon curl to make them extra fancy.
Extra Texture - Add crushed nuts of your choice into the base mixture, such as pistachio, hazelnut, almond or walnut.