Easy zingy no-bake lemon slice

With just 15 minutes preparation, this no-bake lemon slice is the easiest sweet treat you'll ever make! Going down a treat in school lunch boxes or as an afternoon snack, this zingy, zesty bite is a winner.

By Sophie Gray
  • 15 mins preparation plus chilling
  • Makes 24 slices
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For more recipes like this, check out our most irresistible lemon cake recipes, including lemon syrup cake, lemon drizzle cake, angel food cake and more.


  • 1 x 250g pack gingernut biscuits
  • 1 x 250g pack plain sweet biscuits, such as round wine or arrowroot
  • 1 1/2 cups desiccated coconut
  • finely grated zest of 1 lemon, plus extra zest, to decorate
  • 2 tbsp lemon juice
  • 250 g butter
  • 395 g can condensed milk
  • 1 1/2 cups icing sugar
  • 1/4 cup lemon juice, or to your taste


  • 1
    Spray a 32 x 18 x 3cm Swiss roll tin with non-stick spray; line with baking paper.
  • 2
    Use a processor to crush biscuits to fine crumbs, or place in a plastic bag and bash with a rolling pin. Mix in coconut, zest and juice; stir or pulse to combine.
  • 3
    Melt butter and add the condensed milk, then stir into biscuit mixture till thoroughly mixed. Press into the prepared pan. Cover with another piece of non-stick baking paper and use a can from your pantry to smooth and compact the mixture. Place in the freezer for 20 minutes to firm. Make the icing (see below).
  • 4
    Pour on the icing and spread with a spatula. Place in the fridge to set.
  • 5
    Place icing sugar in a bowl, add lemon juice to taste and just enough water to make a spreadable consistency.


If you want a softer icing, add more liquid. For a firm, sliceable finish that will withstand the lunchbox, use as little liquid as possible and chill in the fridge.