We are loving the recipe submissions that are coming in from our Community. Recently Annie R shared her Malteser and Mars Bar Slice recipe and here’s another she sent in.
This Lemon and Coconut Slice Recipe is no-bake and easy to make and a classic that is a favorite worldwide.
Lemon And Coconut Slice Ingredients
Here’s what you are going to need for this recipe.
- 2x200g (14oz total) packets rich shortbread biscuits
- 1x 400g (14oz) tin condensed milk
- 2 cups coconut
- 125g butter
- zest of 1 lemon
- 2 cups icing sugar
- 30g (1.05oz) butter, softened
- 3 tablespoons lemon juice
How To Make Lemon Coconut Slice Recipe
This recipe yields 18 squares and you only need to allow 5 minutes prep time and around an hour for chilling.
This recipe uses a Lamington Tin with dimensions 30.5cm (12″) x 20.5cm (8″) x 2.8cm (1.1″).
Lemon Coconut Slice Recipe Instructions
In a saucepan, place 1/2 a cup of condensed milk and 125g (4.4oz) of butter.
Over gentle heat, stir until melted and combined.
Blitz your biscuits finely in a food processor, or in a ziplock bag and rolling pin.
Add one cup of coconut and lemon rind and mix ingredients well.
Add the warm milk and butter mixture to your crushed biscuit mixture and stir thoroughly using a wooden spoon.
Grease a Lamington Tin (dimensions listed at top of recipe), pop your biscuit base in the fridge to chill for an hour.
Lemon Coconut Slice Icing Instructions
Combine your sifted icing sugar, lemon juice and 15grams (.5 oz) of soft butter in a bowl. Mix ingredients until nice and smooth.
Spread the mixture over the chilled biscuit base and sprinkle with coconut. Pop your slice back into the fridge until fully set. Cut your slice into squares using a sharp knife.
If you grease to the short side of the pan, then place baking paper in and over the edges of the pan, it’s easy to pull the slice out in one piece.