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Lemon slice

This is an indulgent recipe, perfect to make for the weekend ahead when everyone needs a bit of pampering and food love.

I’m not sure if this is Australian, but I’ve never seen it outside of Oz (please correct me if I’m wrong!). It’s one of the many foodie things I forget about not living there, and my reaction is always ‘I haven’t eaten that in so long! Why did I forget it when it’s so delicious?!?’

This time around it was the mum of my dearest and oldest friend who made it, and I without any embarrassment or shame (surprisingly for me), ate piece after piece after piece (it was better that I didn’t keep count!).

lemom slice

This has to be one of the simplest recipes possible. It involves no cooking, just crushing and mixing the few ingredients in a food processor then pressing into a tin. I let Nicholas push the button on the food processor for his very first time making this slice. He leaned towards the safety of mum during its loud bursts, a bit unsure, but he also loved pushing that button!

If you’re making this with kids, instead of using a food processor, you can get them to crush the biscuits in a secure and clean plastic bag with a rolling pin (lots of fun!), then mix in the rest of the ingredients by hand.

Try it, but I take absolutely no responsibility for how many pieces you’ll be eating 😉


Prep time: 20 mins
Cook time: 0 mins 🙂
Makes about 20 slices

250g plain sweet biscuits
1/2 tin (about 200g) condensed milk
125g butter, melted and cooled
1 cup desiccated coconut
1 lemon, zested and juiced
1 cup icing sugar

Line a square or rectangular cake or slice tin (mine is 20 x 20cm) with baking paper.

Crush the biscuits in a food processor until there aren’t any big chunks left. Add the condensed milk, melted butter, coconut and lemon zest. Pulse to combine.

Press the mixture into the tin using the back of a spoon to spread it evenly. Put into the fridge to set for at least a couple of hours.

To make the icing, stir 1 tsp of lemon juice into the icing sugar, adding more lemon juice a tiny bit at a time until the mixture coats the back of the spoon. Pour over the base and let it set in the fridge for another hour or so.

Cut into squares and devour.


  • use orange zest and juice instead of lemon to make a sweeter citrus slice
  • if you’re not a big fan of coconut, you can leave it out in the base
  • if you are a big fan of coconut you can sprinkle some extra over the icing
  • ice with chocolate icing instead
  • use ginger biscuits for a tangy lemon slice

Tip: a lazy way to make the lemon icing is to put the icing sugar and 1 tsp of lemon juice in a saucepan with 1 tbsp butter. Stir over a low heat until it’s smooth. Add more lemon juice if it’s too thick.

Happy 2013 (and how to use up Christmas candy canes)

During our lovely long and sunny holiday on the other side of the world, I enjoyed being relatively technology free. Forgive me if it takes me a little while to get back into the swing of things. Going from hot days at the beach to waking up this morning to a fine layer of snow is difficult!

If, like me, you’re struggling to go back to your routine, why not hold on to some Christmas cheer for just a bit more by making my Christmas candy cane balls. You probably have some candy canes left over and these are a great way to use them up (and they taste yummy too, even if I do say so myself!). There’s no cooking involved, have only three main ingredients (plus some coconut for rolling them in) and kids will love bashing up the candy canes.

Candy cane balls

My recipe is over at Mindful Mum.