When I was 19 and at University studying music, I had to do a practice teaching block. I chose Erina High School, as it just so happened that there was a boy I liked who lived there! I was staying at a friend’s house and he lived with his Grandmother. So as you do, I popped over for a cup of tea and a chat. His grandmother got out this slice… seriously I could have eaten the whole slab, but I didn’t because I was trying to be polite. This is the exact same recipe, just doubled for my slice tin. I like it for many different reasons; I’m a fan of anything lemon; it keeps in the fridge for a long time; I don’t have to cook it; if I need a sugar hit it does the job very well; It is easy to whip up and take to friends houses; EVERYONE loves it!
Old-Fashioned, but still delicious!
No Bake Lemon Slice
Ingredients Slice
2 Packets of sweet biscuits (Marie or Milk Arrowroot)
(If you would like to make this gluten free pleases use Eskal Tea Biscuits)
1 tin of Condensed Milk
3/4 cup of Desiccated Coconut (80g)
250g Butter
Lemon Zest from 1 Lemon Juice of 1 – 2 Lemons (depending on how lemony you want it)
Icing
2 tablespoons of butter (soft)
500g icing sugar
Extra lemon zest (if desired)
Lemon Juice (enough to make the icing into a paste)
Extra Desiccated Coconut for topping
Slice Method
1. Line slice tin with baking paper. (25cm by 35cm)
2. Crush biscuits into a fine crumb in the food processor.
3. Melt Butter.
4. In a large bowl combine all ingredients and mix well.
Combined and ready to press into the tin.
5. Press into prepared tin cover with icing and sprinkle with coconut while icing is still wet.
6. Place into the fridge for 4 – 5 hours until completely cold.
7. Cut, Eat!
70 small pieces, so you don’t feel guilty about having a few 🙂
NB This slice freezes really well!
Icing Method
1. Beat butter and sugar until well combined
2. Add Lemon Juice to make into a paste
3. Spread over prepared slice and sprinkle with coconut while still wet.
THERMOMIX METHOD
This recipe was made in the TM31, but can be made in the TM5 on manual
1. Line slice tin with baking paper (25cm by 35cm).
2. Put Biscuits into mixing bowl and mill 20 – 30 seconds/speed 9Â until a fine crumb and set aside.
3. Without cleaning the bowl add butter and melt 2 minutes/Varoma/speed 2.
4. Add all other ingredients to the mixing bowl (including reserve biscuit crumbs).
5. Mix ingredient 1-2 minute/speed 4 or until well combined Don’t worry if it isn’t completely combined as it works in when you press into the slice tin.
6. Press into prepared tin cover with icing and sprinkle with coconut while icing is still wet.
Smooth icing ready to spread.
7. Cut, Eat!
NB This slice freezes really well!
Icing
40g Butter (soft)
500g Sugar
Lemon Peel
Lemon Juice (enough to make the icing into a paste)
Extra Desiccated Coconut for topping
Ready to cut and eat.
Icing Method
1. Place lemon peel and sugar into the mixing bowl and mill 10 seconds/speed 9.
2. Add soft butter and mix 30 seconds/speed 7.
3. Gradually add Lemon Juice (speed 7) 1 tablespoon at a time through the measuring cup hole until you get the right constancy, about 3 tablespoons.
4. Spread over prepared slice and sprinkle with coconut while still wet.
One slice is never enough!
NB. If you would like the icing to be really smooth and glossy, when you have finished spreading it, go over with a hot knife, before putting on coconut, it just looks a bit more professional. When I am at home, I like the rustic look!
I hope you enjoy the slice and please leave a comment at the end of the post and let me know what you think 🙂
Enjoy Irresponsibly! (well maybe not too much, if you have that sort of will power!)
Liz xx
If you liked this recipe maybe you would like these?
Kaz’s PassionFruit Slice (Thermomix Method Included)
No Bake Jelly Slice (Thermomix Method Included)
Chocolate Slice (Thermomix Method Included)
Date Slice (Thermomix Method Included)
Liz xx
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