A classic baked creamy lemon slice made with just 5 ingredients - sweetened condensed milk, eggs, lemon juice, cookie crumbs and butter! This family favourite slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
When it comes to baking, anything made with lemon is always a hit.
This Creamy Lemon Slice is the perfect example of a deliciously simple recipe using lemons. It's quick, easy, no-fuss baking at its best!
Made in under an hour, with 5 simple ingredients that you probably already have, it's perfect for entertaining, fundraisers, or just when you need a late night treat.
Why You're Going To Love This Recipe
So Easy – This recipe is easy enough for beginner bakers or even little helpers.
Made with Pantry and Fridge Staples – This easy recipe only uses 5 simple ingredients that you most likely have.
Ready in Under an Hour – This creamy lemon slice recipe only takes about 10 minutes to put together and the rest is just time in the oven!
5 Star Recipe Ratings - This simple and delicious slice deserves ALL of the 5 star ratings it's received. Here's just a few...
"Such an easy recipe and tastes so good. Have made this half a dozen times now and everyone loves it."
"Everyone loved the slice and said it was not too sweet like so many others"
"This slice is so incredibly simple and its been a great one for my 11 and 12 year old daughters to perfect."
5 Ingredient Creamy Lemon Slice
The best part about this Creamy Lemon Slice is that it's made from just 5 ingredients!
- crushed biscuits – also called cookies in some parts of the world. You can use absolutely any brand of plain sweet biscuits/cookies you like. I generally use Arnott's Marie biscuits which are very popular in Australia.
- melted butter - you can use either salted or unsalted butter for this recipe.
- lemon juice - fresh or store-bought lemon juice can be used for this recipe.
- sweetened condensed milk - I recommend using full cream sweetened condensed milk (not skim) as it sets firmer when baked and has a creamier texture.
- eggs - use large eggs (approximately 55g each).
How To Make This Recipe
Step 1 – Make the Crust
Grease and line a slice tray with baking paper and set aside. Crush the biscuits until they are fine crumbs, then add the melted butter and mix to combine. Press the biscuit mixture firmly into the base of the tin. Bake and allow it to cool.
Step 2 – Make the Filling
Beat the sweetened condensed milk, lemon juice and eggs until they're creamy. Pour the liquid onto the baked crust and bake until it's set. Allow your lemon slice to cool in the fridge for at least 4 hours.
Sweetened Condensed Milk Lemon Bars
These sweet and tangy lemon squares get their creaminess from sweetened condensed milk.
Sweetened condensed milk is a sweet, sticky, thick and creamy liquid made from cow's milk. It can be bought from all major supermarkets (and can generally be found in either the long-life milk section or the baking aisle).
When the sweetened condensed milk is mixed with the eggs and lemon juice, it creates a thick and creamy lemon filling that sets firm when baked.
Using sweetened condensed milk to make a creamy lemon slice is a really easy alternative to a baked cheesecake slice which uses cream cheese and can be a little trickier to bake.
With this slice you still have the same creamy lemon texture (that you'd get in a cheesecake slice) but without any hassle or fuss!
Recipe Tips & FAQ
How long can the lemon slice be stored for?
One your slice has been baked and cooled completely, store it in an airtight container in the fridge for up to 5 days (if it lasts that long!)
Can you freeze lemon bars?
Yes you can! Simply freeze in an airtight container for up to 3 months. Because this slice is made with sweetened condensed milk, it wont freeze solid, but rather change into a firm texture. Many of our readers love to eat this slice directly from the freezer as a frozen treat during summer!
To defrost the slice, simply place into the fridge for an hour or two.
What type of biscuits should I use?
You can use any biscuits you may have around the house. Digestive biscuits are great (in America, they're called graham crackers). Otherwise Arnott's Marie biscuits are perfect too.
How long should I chill my creamy lemon slice in the fridge before eating?
It needs time to fully set, so let it chill for at least four hours. I prefer to leave mine in the fridge overnight.
Can this recipe be doubled?
Absolutely! You will need to use a larger slice tin and increase the baking time slightly.
The Very Best Lemon Recipes
And while we're chatting all things lemon slice, here's a few more of my favourite lemon recipes...
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Creamy Lemon Slice
- 200 g plain sweet biscuits see notes
- 115 g butter melted
- 395 g sweetened condensed milk
- ½ cup (125g) lemon juice
- 4 eggs
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
- Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- crushed biscuits – also called cookies in some parts of the world. You can use absolutely any brand of plain sweet biscuits/cookies you like. I generally use Arnott’s Marie biscuits which are very popular in Australia.
- melted butter – you can use either salted or unsalted butter for this recipe.
- lemon juice – fresh or store-bought lemon juice can be used for this recipe.
- sweetened condensed milk – I recommend using full cream sweetened condensed milk (not skim) as it sets firmer when baked and has a creamier texture.
- eggs – use large eggs (approximately 55g each).