LEMON SLICE
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
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
NO-BAKE LEMON SLICE
This no-bake slice can be made in a just a few minutes, although it does need time to set before it is ready to be eaten. NOT for those who don't like lemons but for the rest of the world, great for lunch boxes, picnics or potlucks! Another recipe I've adapted from one I found on the Simply Great Meals website. The conversions you may need: 125g = 4oz; 400g = just under 13oz; 250g = 8oz. Marie biscuits are a plain sweet biscuit. You could also use Granita biscuits or shortbreads. You could
Provided by bluemoon downunder
Categories Bar Cookie
Time 12m
Yield 10-12 No-Bake Lemon Slices
Number Of Ingredients 9
Steps:
- Lightly grease a 28cm x 18cm (11" x 7") slice pan, line with baking paper and set aside.
- Mix the biscuit crumbs, coconut, slivered almonds or pistachios and lemon rind in a bowl until well-combined; add the juice a little at a time and mix to combine so that you can see that it's being absorbed by the dry ingredients.
- In a medium saucepan, melt the butter and sweetened condensed milk over a low heat until the butter has melted and is well-combined with the condensed milk; stirring, add the milk mixture to the biscuit mixture and mix until all the ingredients are well-combined.
- Press the lemon slice mixture into the slice pan.
- Sift the icing sugar into a bowl and stir in the lemon juice, mixing until the icing is smooth; spread the lemon icing over the biscuit base and refrigerate to set.
- Cut into squares or fingers and store in an airtight container.
- TIP: Crush the biscuits in a food processor or alternatively place them in a plastic bag and crush them with a rolling pin or the bottom of a lage can.
EASY NO BAKE LEMON SLICE
Sweet, tart and delicious, this amazing lemon slice tastes similar to a lemon cheesecake with no baking required! This classic family favourite is easy to make with fresh lemon and simple pantry staples.
Provided by Wandercooks
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Use a food processor to finely pulse and crush your arrowroot biscuits into fine crumbs. Alternatively, place them back into their packaging bag (after removing the plastic tray), seal the open end and crush them with a rolling pin.
- Transfer biscuit crumbs into a large mixing bowl along with the desiccated coconut and lemon zest. Give a quick mix until roughly combined.
- Pour the condensed milk and milk over the crumbs and mix roughly with a spoon, then use your hands to get all the ingredients evenly incorporated. The texture should be nice and sticky, and hold if you squeeze it in your hand. Keep it nice and loose so you can pour it into the baking tray. Note: If the crumbs seem too dry to hold their shape, add an extra 1 tbsp milk and mix well. The extra moisture should help it come together and set nicely.
- Press most of the mixture out firmly into a baking tray lined with baking paper, reserving a handful in the bowl. You can then use the leftover crumbs to fill in any uneven areas of the base. Tip: Use the back of a dessert spoon to get it nice and flat (the pointier end will help you get right to the edges).
- Pop into the fridge to set while working on the icing.
- Mix the icing sugar, butter, lemon zest and lemon juice until smooth. You want the icing thicker than normal, as it will set better as a topping. Too thin and it will run when you try and cut it. Tip: If it's too thick, add a little more juice. If it's too runny, add a little more icing sugar.
- Carefully spread the icing out over the biscuit base. You can use a fork to spread it out initially and get it right out to the edges.
- Then use the back of a hot metal spoon (dunked in hot water) to smooth out the icing, or leave it rougher for a more rustic look. Optional: Garnish with a light sprinkle of desiccated coconut.
- Slice into pieces (either 9 large slices or 36 small bites) and store in the fridge until you're ready to serve.
Nutrition Facts : Calories 382 kcal, Carbohydrate 56 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 19 mg, Sodium 197 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 6 g, ServingSize 1 serving
NO BAKE LEMON SQUARES
I learned this recipe at school in my home economics class many, many years ago. It was such a hit, it was my job to make these on every special occasion. They are very tart with the lemon juice. You can use either fresh squeezed lemon or lemon juice from the bottle. I find that fresh lemons are a hit and miss with the strength of the tartness so I generally use the bottled juice. If you use fresh, you can also grate some lemon peel into the filling.
Provided by DeeDee
Categories Dessert
Time 30m
Yield 36 squares
Number Of Ingredients 6
Steps:
- FILLING.
- In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
- In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
- Top with the lemon mixture.
- Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
- ICING.
- Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
- Spread over top layer of graham crackers.
- Cover and let sit over night.
- Cut into squares and enjoy.
Nutrition Facts : Calories 75.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 4.3, Sodium 45.5, Carbohydrate 13.8, Fiber 0.2, Sugar 10.8, Protein 1.2
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