TODAY I HAVE A SIMPLE BUT DELICIOUS LEMON RECIPE - NO-BAKE LEMON SLICE!
This is always a favorite at parties and fetes, and it's loved by kids and adults alike.
I only learnt to make this a few years ago, but it's become one of my standard go-to recipes - simply because it's easy, popular and foolproof.
NO-BAKE LEMON SLICE:
STEP ONE: For the base you will need 2 packets (500g) plain, sweet, crushed biscuits, 100g dessicated coconut, 1 can (400g) condensed milk, 200g melted butter and the zest of two smallish lemons. You will also need to grease a lamington tin, and line it with baking paper.
STEP TWO: Combine all ingredients for the base and mix well...
... the mixture should clump together nicely, but not be too sticky. (If it is too sticky, add a little more coconut, if it's too dry and crumbly, add a little more melted butter.)
STEP THREE: Tip the mixture into your lamington tin and press it down firmly and evenly...
... I like to use the bottom of a small plastic container to press biscuit bases, rather than the traditional drinking glass.
It's nice and square so I can get right into the corners, and I just dampen it with water to stop the biscuit base sticking.
STEP FOUR: When it's all firm and even, pop the base in the fridge for an hour or two to harden.
STEP FIVE: When your base has hardened, make the icing. You'll need 310g icing sugar, 2 tablespoons soft butter, and the juice of two small lemons. You will also need a tablespoon or so of dessicated coconut to sprinkle on top.
STEP SIX: Combine icing sugar and butter, then add the lemon juice - a little at a time - until your icing is thick but spreadable. (Mine was very similar to the consistency of creamed butter and sugar.)
STEP SEVEN: Spread your icing over the top of the hardened slice. It might not look like there's enough icing to cover the slice, but it's actually just right - even if you use a smaller tin, the proportion of biscuit base to icing is perfect.
STEP EIGHT: Sprinkle the coconut lightly over the icing, and refrigerate for an hour or two to let it set.
STEP NINE: When the slice is set, loosen the edges and use the baking paper to remove it from the tin.
Slice with a straight bladed knife and store in the fridge. You can store this slice for three to five days - but I doubt it will last that long!
So there we go :) An easy, moreish, No-Bake Lemon Slice! I hope you enjoyed this recipe, and, as ever, let me know if you make it!
And you can check out some of my other Unofficial Lemon Week recipes here:
Salad Days: Three Lemon Dressings
Classic Lemon Butter
Homemade Lemon Cordial
All the best,