Easy Lemon Slice Recipe
I’m a sucker for any baking recipe that calls for lemon. There’s something about the citrus and sweet taste that always lures me in. I came across this lemon slice recipe when I first moved to Melbourne early in 2011 and was surprised how easy it was to put together with no baking required. Since then it has become a favourite of mine when I’m feeling lazy but crave something sweet.
This Saturday I was in one of those lazy moods and felt like something to enjoy while I was reading my new book, What I Talk About When I Talk About Running, a fascinating book and a must for any runner. But the joy of this easy lemon slice recipe is that it doesn’t take much effort to put together so I made some early and spent the late morning enjoying some slice with my book and fresh espresso. A perfect way to spend a warm Saturday morning in Melbourne.
Be sure to follow the Art of Baking Facebook Page to keep track of future recipes we post. We’ve got a delicious apple with berry crumble and also a chocolate rocky road recipe coming soon.
We hope you enjoy this easy lemon slice recipe.
– Alex and Rani.
- ½ cup sweetened condensed milk
- 100g butter
- 200g Granita biscuits
- 1 cup desiccated coconut
- 1 lemon, rind finely grated
- 2 cups icing sugar
- 40g butter, softened
- 1 lemon, juiced
- Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note).
- Place butter and condensed milk over medium heat. Cook with occasional stirring for around 4 to 5 minutes or until butter melts.
- Place biscuits in a food processor and process to fine crumbs.
- Combine the granita biscuit crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Give a good stir until combined.
- Press biscuit mixture into prepared pan. Refrigerate for 2 hours or until firm.
- Place icing sugar, butter and 2½ tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice.
- Refrigerate for a further 45 minutes or until icing has set.
- Cut into piece
- Finely grate lemon slice to sprinkle over the top and serve.