Classic Lemon Slice

1982139_10152289674260295_62487072_nThis recipe makes 2 slice tins worth, so quite a lot (about 40) pieces of lemon slice. Obviously the amount will vary depending on the size you cut them, but if you like, you can simply half the recipe. The reason it makes so many is so that I can use a whole tin of condensed milk (and not have half sitting in the fridge for the rest of the week) but also because it is made for a cafe, which sell several pieces a day.

Usually a lemon slice will use a biscuit base made from something like Arnott’s Milk Coffee, Nice or Marie biscuits. All of these are perfectly fine to use, but if your looking for something slightly yummier, this might be it.
Surprisingly, what I’ve found is that it tastes so much better when the base is made from Scotch Finger Biscuits.
I think due to the ‘shortbread’ type of crumb, it makes the base nice and buttery without being ‘oily’.

I discovered this one day when I went to make a slice for the cafe, but we only have Scotch Finger Biscuits. Needless to say, I haven’t changed back!




280g butter, chopped

1 x 395g tin condensed milk

3 x 250g packets Scotch Finger biscuits

2 cups desiccated coconut

2 tablespoons lemon juice


500G icing sugar, sifted

4 tablespoons lemon juice ( + grated lemon rind )

1-2 tablespoons of milk

1 – 2 tablespoons desiccated coconut, extra



1. Grease and line two 20cm x 30cm slice tins with baking paper.

2. Place the Scotch Finger biscuits in a food processor and pulse until finely crushed. Pour into a large bowl.

3. Add the coconut to the crushed biscuits.

4. Place the butter and condensed milk in a medium saucepan over med-low heat. Cook, stirring until the butter has melted and mixture is smooth. Remove from heat and add the lemon juice.

5. Add wet ingredients into the dry and stir until well combined. Sometimes its easier to use your hands here rather than a spatular! If the mixture is too wet, add more biscuit or coconut. If the mixture is too dry, add more melted butter.

6. Press the mixture into the tins and smooth until even. Place in the refrigerator until firm.

7. Make the icing – Combine the icing sugar and lemon juice in a bowl. If it is still too dry, slowly add small amounts of the milk until a thick, but runny, consistency is achieved.

8. Immediately pour the icing over the base and spread out evenly with a spatular. Sprinkle with lemon rind and extra coconut. Refrigerate until the icing sets.

9. Once firm, using a sharp knife, cut the slice into desired sizes.


Notes: If lemon juice is too acidic for you or you would like to try something different, I have tried and found that Lime juice works just as well : )



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