The tastiest lemon coconut slice recipe!
Is there anyone on the planet that doesn’t love Lemon Coconut Slice? It has to be hands down one of the yummiest slices and it’s so simple to make. Everyone has their own version (which don’t really vary much) and this one is mine. I have refined my previous lemon slice recipe and declare this one the “Best Ever.” I like my lemon slice really lemony and the icing has to be not too thick but not too thin either. Adapt to your personal taste. I also think the quality of the biscuits enhances the flavour. Try this one – it’s light, lemony and luscious!
Warning: this lemon slice won’t last long!
Best Ever Lemon Coconut Slice
Best Ever Lemon Coconut Slice
2016-10-30 12:31:21
Serves 24
The tastiest and easiest Lemon Coconut Slice recipe.
Nutrition Facts
Serving Size
45g
Servings
24
Amount Per Serving
Calories 154
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 29mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
2%
Sugars 17g
Protein 1g
Vitamin A
4%
Vitamin C
3%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the base
- 1 x 250g packet of Digestive or Milk Arrowroot biscuits, crushed
- 1 x cup dessicated coconut
- 1 x grated lemon rind
- 125g butter (more if base is too crumbly)
- 1/2 can (200ml) condensed milk (freeze leftover condensed milk or just double the recipe)!
For the icing
- 240g icing sugar, sifted
- 60g butter, softened to room temperature
- 3 tbs lemon juice
- 2 tbs desiccated coconut
- Grated Lemon rind to top, optional
Instructions
- 1. Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
- 2. Combine biscuit crumbs, coconut and lemon rind in a large mixing bowl.
- 3. Melt butter in a medium saucepan, add condensed milk and stir over a low heat until combined. 4. Pour over crumb mixture. Mix well.
- 5. Using fingers, press firmly into lined tin. Refrigerate.
- 6. Combine icing sugar, butter and lemon juice and beat/mix until smooth.
- 7. Spread over chilled base.
- 8. If desired, sprinkle with more coconut, or grated lemon rind.
- 9. Allow to set in fridge for a few hours.
- 10. Cut into fingers, or as preferred.
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Freeze leftover sweetened condensed milk.
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