If you've got a tin of condensed milk and some Marie biscuits in the pantry, you're halfway to this creamy Lemon Coconut Slice. It's sweet, zesty, and a little bit chewy, with a buttery base and a thick layer of lemon icing that sets beautifully in the fridge. This slice is perfect for make-ahead treats, school lunches, or warm summer afternoons when you don’t want to turn on the oven.
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This is the no bake lemon slice recipe I’ve made more times than I can count. It’s one of those fridge slices that just works. Quick to mix, easy to cut, and always the first to go at a family gathering. If you’ve made my No Bake Peppermint Slice or buttery Mars Bar Slice, you’ll love this one too. And for more citrusy bakes, my Lemon Crinkle Cookies are also worth bookmarking.
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Why You'll Love This Recipe
- No oven needed, because this is a true no bake slice.
- Made with pantry staples like Marie biscuits, condensed milk, coconut, and fresh lemon.
- That lemon icing gives just the right amount of zing.
- Perfect to make ahead and stores well in the fridge or freezer.
Recipe Ingredients
- Marie biscuits form the crunchy base
- Condensed milk gives the slice a sweet, creamy texture that binds everything together.
- Desiccated coconut adds a lovely chew and pairs perfectly with the lemon.
- Lemon zest and juice: use fresh lemons for a bright citrus flavour.
See recipe card for full list of ingredients and quantities.
Instructions
- Step 1: Crush the Marie biscuits into fine crumbs using a food processor or rolling pin, then mix with coconut, zest, melted butter, and condensed milk until well combined.
- Step 2: Press the mixture firmly into a lined slice tin and smooth the top with a spoon.
- Step 3: For the icing, whisk together icing sugar, melted butter, and lemon juice until smooth.
- Step 4: Spread the icing over the base and sprinkle with extra coconut. Chill in the fridge for at least 2 hours, or until firm enough to slice.
Hint: For perfectly neat squares, refrigerate the slice overnight before cutting. It’s much easier to slice when completely set.
So creamy with just the right amount of lemon"
Substitutions & Variations
- For a plant-based raw lemon slice, you can use coconut oil in place of butter and swap condensed milk for maple syrup. It sets well when chilled and has a slightly softer bite.
- Swap Marie biscuits, plain Arrowroots or Digestives -they are a great substitute and give a similar crumb.
- This recipe also works beautifully as a Thermomix lemon slice (see below)
Optional Thermomix Instructions:
- Add 250g Marie biscuits to the bowl. Blitz 5 sec / speed 6. Add the remaining 250g of Marie biscuits and blitz again.
- Add coconut, lemon zest, melted butter, and condensed milk. Mix 10 sec / speed 4, scrape down, then another 5 sec.
- Press into a lined slice tin.
- Rinse and dry the bowl, then add the icing sugar, extra butter, and lemon juice. Mix 10 sec / speed 4.
- Spread icing over base, sprinkle with coconut, and chill.
Equipment
You’ll need a 20cm square cake tin (my fave!) or a medium slice tin (around 18 x 28cm), a mixing bowl, and a spatula or spoon. A food processor or Thermomix helps speed things up when crushing biscuits, otherwise just use your trusty rolling pin. A small offset spatula makes icing smooth and easy.
Storage
- Room temperature: 1 day if the weather’s cool and dry
- Fridge: Keeps for 4–5 days in an airtight container
- Freezer: Up to 3 months. Place baking paper between layers to prevent sticking
Top Tip
Don’t rush the chilling time. I’ve tried slicing it too soon, and the icing dragged into the base. Let it set fully (overnight is ideal) for cleaner slices and better flavour.
FAQ
It stays fresh for up to 5 days when stored in an airtight container. The texture actually improves after the first day.
Marie biscuits are the classic choice, but Digestives or Arrowroots work well if that’s what you have.
Yes! This lemon slice with condensed milk and Marie biscuits is even better after resting in the fridge overnight. The flavours develop and the icing sets beautifully.
Absolutely. Cut the slice into squares and store in an airtight container with baking paper between layers.
No-Bake Lemon Slice
Ingredients
Base
- 395 grams Condensed Milk (1 tin)
- 200 grams Butter melted
- 500 grams Marie Biscuits (2 x packets) can use Arrowroot, Graham Crackers, or any plain biscuit
- 100 grams Desiccated Coconut
- 1 Lemon juice and zest
Icing
- 300 grams Pure Icing Sugar
- 15 grams Butter at room temperature
- 3 tablespoon Desiccated Coconut or shredded coconut
- 1 Lemon juiced
Instructions
Base
- Spray a either 27cm x 17cm slice tin or 20cm square cake tin (my personal fave) with cooking spray and line with baking paper
- Crush the biscuits with a rolling pin and pour into a mixing bowl
- Add the condensed milk, melted butter, coconut, lemon rind and juice and mix well
- Press mixture into the prepared tin, pressing into the corners and smoothing down with a spatula or large spoon.
- Refrigerate for 1 hour
Icing
- In a medium size bowl, place the icing sugar, lemon juice and butter
- With an electric hand mixer, beat ingredients until smooth and creamy. You may need to add more icing sugar or juice, depending on how you want your consistency
- Spread icing onto the set biscuit base and smooth
- Sprinkle with coconut, then refrigerate for 1 hour
- Cut into squares or bars.
Notes
- Add 250g Marie biscuits to the bowl. Blitz 5 sec / speed 6. Add the remaining 250g of Marie biscuits and blitz again.
- Add coconut, lemon zest, melted butter, and condensed milk. Mix 10 sec / speed 4, scrape down, then another 5 sec.
- Press into a lined slice tin.
- Rinse the bowl, then add the icing sugar, extra butter, and lemon juice. Mix 10 sec / speed 4.
- Spread icing over base, sprinkle with coconut, and chill.
Nutrition
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