Lemon & Coconut Slice - New & Improved

This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting!

5 from 380 votes

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Course: sweet

Cuisine: Slices

Prep Time: 15

Chilling time: 4

Total Time: 4 15

Servings: serves

Calories: 252kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Food processor, rolling pin or Thermomix

Ingredients

Lemon Slice Base

80 g butter
250 g (¾ cup) sweetened condensed milk
250 g plain sweet biscuits (like Arnotts Marie biscuits)
90 g (1 cup) desiccated coconut
lemon juice and zest from 1 lemon

Lemon Frosting

360 g (3 cups) pure icing sugar
90 g butter softened to room temperature
75 ml (5 tbs) extra lemon juice
20 g (3 tbs) desiccated coconut

Instructions

Grease and line a 18cm x 28cm rectangular slice tin with baking paper.
Crush biscuits and place crumbs into a bowl.
Add desiccated coconut and grated lemon rind. Mix to combine.
Add melted butter, condensed milk and the juice from 1 lemon to the biscuit mixture. Mix thoroughly until well combined.
Press into the prepared tin and place into the fridge.
In a bowl, whisk the icing sugar, room temperature butter and extra lemon juice in a bowl until creamy and 'frosting-like' - if the frosting is too thick to spread, add a little more lemon juice.
Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely.
Cut into pieces once slice has firmed.
Store in an airtight container in the fridge for up to 1 week.
Thermomix Instructions - Click the link in the notes section below for the Thermomix recipe.

Video

Notes

RECIPE TIPS

Thermomix Recipe - Click here for my Thermomix Lemon Slice recipe.

Sweetened condensed milk: This recipe needs 250g (¾ cup) of sweetened condensed milk (which is not quite the entire 395g tin). The exact amount of sweetened condensed milk you will need will be determined by the type of crushed biscuits/cookies you use. Start off by adding 250g and if your mixture is too dry, add a little more. The mixture should be quite moist and easily able to be pressed firmly into the prepared tin (but it shouldn't be runny).

Types of biscuits/cookies to use: I use Arnott's Marie biscuits for this recipe (which are available in all Australian supermarkets). However, you can use any type of plain sweet cookies for the base (like graham crackers in the US, or digestive biscuits).

Lemon Frosting: Use pure icing sugar (as compared to soft icing sugar mixture) as it will set the frosting firm when placed in the fridge. Sift the icing sugar before using to remove lumps. Use room temperature butter. If your frosting is too thick to spread, add a small amount of extra lemon juice and mix again. If your frosting is too runny, add some extra icing sugar. Whisk the frosting until it’s smooth and creamy and no lumps of butter or icing sugar remain.

Storing: This slice can be made ahead of time and stored in an airtight container in the fridge for up to 7 days. Alternatively, it can be frozen for up to 2 months.

Lime Version: This slice can also be made using limes. Click here for the no-bake lime coconut slice recipe.

Nutrition