No-Bake Lemon Slice
Some recipes just feel like summer holidays…and this No-Bake Lemon Slice is one of those classics! It’s zesty, sweet, and perfectly creamy, with just enough crunch from the biscuit base. It’s the kind of slice that turns up at school fetes, family lunches, or hiding in the back of the fridge when you’re craving “just a little something” with your cuppa.
I’ve been making No-Bake Slices since I was old enough to wield a wooden spoon! They’re no-fuss, fridge-set, and totally make-ahead-friendly. And this easy no bake Lemon Slice with condensed milk and crushed Marie Biscuits is one of our favourites!
❤️ Why You’ll Love This Recipe
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It’s an old-fashioned no bake lemon slice, just like Annie used to make
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Uses pantry staples like Marie biscuits, condensed milk, and coconut
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Perfect for summer entertaining, school lunches or a cheeky afternoon tea
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Fridge-set and easy to prep ahead—no oven, no worries!
📝 Key Ingredients
This classic no-bake lemon dessert relies on simple ingredients for a punchy, creamy flavour.
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Condensed Milk: Adds sweetness and binds the base.
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Marie Biscuits: Provides structure and crunch.
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Butter: Adds richness and helps set the base.
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Lemon Zest & Juice: Infuses the slice with fresh citrus flavour.
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Desiccated Coconut: Adds texture and complements the lemon.
- Icing Sugar: Forms the sweet, tangy topping.
🍯 Variations and Substitutions
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Biscuits: Substitute Marie biscuits with Arrowroot or Graham Crackers.
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Shredded coconut instead of desiccated, for added texture.
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Citrus Twist: Replace lemon with lime or orange for a different flavour profile.
🥣 Step-by-Step Instructions
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Prepare the Base:
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Crush biscuits into fine crumbs, with either a rolling pin or a food processor.
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In a bowl, combine crushed biscuits, melted butter, condensed milk, lemon zest, lemon juice, and desiccated coconut.
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Mix until well combined.
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Set the Base:
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Press the mixture into a lined slice tin.
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Smooth the top with the back of a spoon.
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Refrigerate for 1 hour until firm.
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Prepare the Icing:
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In a bowl, mix icing sugar, softened butter, and lemon juice until smooth.
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Spread over the chilled base.
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Sprinkle with additional desiccated coconut.
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Refrigerate for another hour before slicing.
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👩🏼🍳 Expert Baking Tips
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For a firmer slice, add a little extra coconut or reduce the condensed milk slightly
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Want a zestier lemon flavour? Use fresh lemon zest and juice (not bottled) for a citrusy punch
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- Swap Marie biscuits for Arnott’s Nice or even plain digestives if you prefer
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- Easy Slicing: Use a hot knife for cleaner cuts -simply sit a large sharp knife in a jug of hot water for 10 seconds, then wipe it dry before cutting.
❓ Frequently Asked Questions
Can I make no bake lemon slice ahead of time?
Yes! This slice is even better after a night in the fridge, which makes it the perfect make-ahead treat for a party or bake sale.
What biscuits are best for an Australian no bake lemon slice?
Marie biscuits are a nostalgic go-to, but Nice or Arrowroots work too. You want something that crumbles easily and holds its shape once set.
Can I freeze this lemon slice?
Absolutely—slice it into squares, layer with baking paper, and store in an airtight container for up 3 months.
🍽️ Serve With
Serve this up with a pot of tea and alongside these other no-bake faves: Peppermint Slice, Mars Bar Slice or Hedgehog.
🫙 Storage Suggestions
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Refrigerator: Store in an airtight container for up to 1 week.
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Freezer: Freeze slices separated by baking paper for up to 3 months
📸 Share Your Bake!
Made this zesty beauty? I’d love to see your slice! Tag me on Instagram @apple.cake.annie and share your delicious creation.
💌 Stay Connected
Want more nostalgic Aussie bakes and sweet slice recipes? Join my email list so you never miss a new post or secret family recipe!
🍋 More Nostalgic Lemon Recipes You’ll Love
Easy Lemon Sour Cream Cake Recipe
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 tbsp Desiccated Coconut or shredded coconut
- 1 Lemon juiced
Instructions
Base
- Spray a 27cm x 17cm slice tin with cooking spray and line with baking paper
- In a food processor, pulse the Marie biscuits until rough crumbs. Alternatively, crush the biscuits with a rolling pin and pour into a mixing bowl
- Add the condensed milk, melted butter, coconut, lemon rind and juice. Pulse again, until combined (you may need to scrape down the sides)
- Press mixture into the slice tin, pressing into the corners and smoothing down
- 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 (I cut 18, but they're very generous!)
Nutrition
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