When life gets a little busy and you need a fast, easy pick-me-up to accompany a morning or afternoon cuppa, this Lemon and Coconut Slice is the perfect solution! It’s zingy, light and just that little bit moreish. What can be more simple than a no-bake slice? Let’s leave the Tim Tams on the shelf this weekend and make a little home-made zesty goodness instead.
Variations of this recipe can be found on numerous Australian and New Zealand websites (and perhaps even further afield). Slices containing condensed milk and crushed biscuits have been very popular in this part of the world over the years and thankfully they still taste as wonderful as they used to!
Once again I’m linking up this week with my friend Angie at The Novice Gardener for Fiesta Friday. Last weekend the party went off… the food was mouth-watering, the company was electric and for the first time in my life I was labelled as ‘rowdy and raucous’ (along with another gorgeous Australian girl, from the blog Saucy Gander)! Woohoo, it must have been a good party! Or perhaps I just indulged in one too many cocktails? I do remember the very stylish Johnny showing up in his magenta onesie… or is that the alcohol talking too? 😉
I’m hoping Angie will let me back in again this week… I promise to be on my best behaviour!
Lemon and Coconut No-Bake Slice | Gather and Graze
- 250g Packet of Marie Biscuits (or Plain Sweet Biscuits)
- 85g (1 Cup) Desiccated Coconut
- Zest of 1 Lemon
- 395g Can of Condensed Milk
- 80g (1/3 Cup) Unsalted Butter (diced)
For the Icing:
- 240g (2 Cups) Pure Icing (Powdered) Sugar
- 2-3 Tablespoons Lemon Juice
- 15g (1 Tablespoon) Unsalted Butter (softened)
- Shredded Coconut (for sprinkling over the top)
Crush the biscuits using a food processor (or alternatively place them in a ziploc bag and bash them with a rolling pin) until you have a reasonably fine crumb. Transfer the crushed biscuits to a large bowl and mix together with the desiccated coconut and lemon zest.
Into a small saucepan, place the condensed milk and butter. Stir over gentle heat until the butter has melted and the mixture is well combined.
Add the butter/condensed milk mixture to the dry ingredients and stir to combine with a wooden spoon.
Press the mixture nice and evenly into a slice tin (I like to line the tin first with cling wrap, for easy removal).
For the lemon icing, sift the icing sugar into a mixing bowl, along with 2-3 tablespoons of lemon juice (check for consistency) and the softened butter and beat well with a wooden spoon until smooth. Spread the icing over the top of the base and sprinkle with some shredded coconut. Refrigerate for approximately an hour until the icing has set.
Remove from the tin and slice into squares.
* Store the Lemon and Coconut Slice refrigerated in an airtight container for 4-5 days (if it lasts that long!)