Aussie Lemon Coconut Slice No Bake Recipes

LEMON SLICE

Lemon Slice image

Lemon slice with coconut: a sweet and tart, typical Australian dessert, easy to make, and sure to please anyone.

Provided by Adina

Categories Cakes

Time 20m

Number Of Ingredients 13

Ingredients

Slice:
200 g/ 7 oz plain sweet biscuits (See note)
125 g/ 4.4 oz/ ½ cup unsalted butter
200 ml/ 6.8 fl.oz/ scant ¾ cup sweetened condensed milk
3 tablespoons lemon juice
1 teaspoon lemon zest
75 g/ 2.6 oz/ ¾ cup unsweetened desiccated coconut
Frosting:
200 g/ 7 oz/ 2 cups icing sugar
45 g/ 1.6 oz/ 3 tablespoons unsalted butter (very soft)
2 ½ tablespoons lemon juice
1 tablespoon hot water
2-3 tablespoons desiccated coconut to sprinkle the slice

Steps:

Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.
Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.
Pour over the crushed biscuits, add the desiccated coconut and stir well to combine.
Line a baking dish of about 25x20cm/10x8 inches with baking paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
Make sure that the butter is very soft, like a paste.
Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.
Spread over the lemon slice. Sprinkle with the desiccated coconut.
Place in the refrigerator until ready to serve. Cut into small squares (about 24).

Nutrition Facts : ServingSize 1 slice, Calories 127 kcal, Carbohydrate 15 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 59 mg, Sugar 10 g, UnsaturatedFat 3 g

AUSSIE LEMON SQUARES (SLICES)

Aussie Lemon Squares (Slices) image

Found at an Australian recipe website, this is a very nice dessert. Delicious and something worth sharing with a greater group, and easy to transport. My family loves these; flavorful, and they work in the summertime for their tangy flavor, and now in the Autumn-time for their more wheaty/grainy consistancy. Slightly of a granola texture, only slightly, but makes these very satisfying. Challenge may come in getting a hold of the buiscuits; the recipe says to use Granita buscuits from Australia, however here in New York we have many British stores so I've used the comparable Mcvitites Digestives biscuits instead.

Provided by SusieNYC

Categories Dessert

Time 2h20m

Yield 12 Squares, 12 serving(s)

Number Of Ingredients 6

Ingredients

200 g mcvites digestive biscuits
1/2 cup sweetened condensed milk
140 g butter, room temperature and seperated into 100g and 40g
1 cup shredded coconut
1 lemon, zested then juiced (3 tsp zest & 3 Tbsp juice)
2 cups confectioners' sugar

Steps:

Lightly grease the base and sides of a baking sheet that is 15.5cm x 25cm, paying particular attention to the two short ends, then line lengthwise with parchment paper, with a bit of overhang over the long ends (overhang helps in lifting of entire slice from pan in one piece). Set aside.
Place condensed milk and 100g butter in a small saucepan over medium heat stirring until butter melts and both ingredients are blended well (3 minutes).
Hand-crush or use a food processor to make fine crumbs out of the biscuits. By hand you could place biscuits in a plastic food bag then wrap that bag in a dish towel, then pound and roll with a rolling pin or hammer or large wooden spoon.
Combine biscuit crumbs, 1 cup shredded coconut, and 2-3 teaspoons (per taste) of the lemon rind in a bowl. Add warm milk and butter mixture. Stir until well combined.
Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
To make lemon icing:.
Place confectioners sugar, 40g butter and 3 tablespoons fresh lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over chilled biscuit mixture. Refrigerate for 30 minutes until icing has set. Cut into 12 pieces.

Nutrition Facts : Calories 292.2, Fat 14.4, SaturatedFat 9.4, Cholesterol 29.3, Sodium 230.4, Carbohydrate 40.5, Fiber 0.8, Sugar 29.9, Protein 2.6

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