This lemon slice recipe is a bright, refreshing, no-bake dessert made with a buttery crumb base, coconut, fresh lemon zest, and a smooth lemon icing. It is simple to prepare, full of citrus flavor, and perfect for anyone who loves easy lemon desserts.
If you enjoy sweet treats with a fresh lemon finish, this no-bake lemon slice is a wonderful recipe to keep on hand. It uses everyday ingredients, comes together without turning on the oven, and chills into neat squares that are ideal for sharing.
This Australian-inspired lemon slice is a sweet, zesty dessert with a crumbly biscuit-style base and a thick lemon frosting on top. It is similar in spirit to lemon bars, but instead of a baked shortbread crust and lemon filling, this version uses crushed graham crackers, condensed milk, coconut, and lemon zest for a rich no-bake base. The result is soft, chewy, sweet, tangy, and wonderfully easy.
Because this is a no-bake lemon dessert, it is especially useful during warm weather or when you need a make-ahead treat without much effort. Prepare the base, chill it until firm, spread over the lemon icing, add coconut, and refrigerate again until set. Once chilled, it slices beautifully into squares or rectangles for parties, potlucks, afternoon tea, or a simple family dessert.
Why You’ll Love This Lemon Slice Recipe
- Easy to make. This lemon slice recipe requires no baking and only a few simple steps. A food processor makes the crumb base quick and effortless.
- Bright lemon flavor. Fresh lemon zest and lemon juice give the dessert a clean citrus taste that balances the sweetness.
- Great texture. The graham cracker base is soft, chewy, and lightly coconutty, while the icing sets into a smooth, tangy topping.
- Flexible ingredients. Traditional Australian lemon slice often uses sweet biscuits, but graham crackers work well and are easy to find. Nilla wafers or Maria cookies can also be used.
- Perfect for make-ahead desserts. Since the bars need time to chill, they are a convenient option to prepare before guests arrive.
What Is a Lemon Slice?
A lemon slice is an Australian-style no-bake dessert made with crushed biscuits or crackers, sweetened condensed milk, coconut, lemon zest, and a lemon icing. The base is pressed into a pan and chilled until firm, then topped with a sweet-tart frosting. It is usually cut into small squares or bars and served cold from the refrigerator.
This dessert is popular because it is simple, satisfying, and full of lemon flavor without requiring baking. The condensed milk helps bind the crumb mixture, while the coconut adds texture and sweetness. The lemon icing on top brings everything together with a fresh, tangy finish.
What You’ll Need
These are the basic ingredients used to make an easy no-bake lemon slice. For exact amounts, see the recipe card below.
- Graham crackers: Two sleeves of graham crackers create the crumb base. This is about 18 sheets with 4 crackers each.
- Sweetened flaked coconut: Coconut adds flavor, sweetness, and a lightly chewy texture to the base and topping.
- Lemon zest: Fresh lemon zest gives the base and icing a strong, natural lemon flavor.
- Sweetened condensed milk: This helps bind the crumb mixture and adds sweetness. Be sure to use sweetened condensed milk, not evaporated milk.
- Milk: Whole milk or 2% milk helps bring the base together if the mixture feels too dry.
- Powdered sugar: Also called confectioners’ sugar, this forms the base of the lemon icing.
- Fresh lemon juice: Lemon juice adds tang and thins the icing to a spreadable consistency.
- Unsalted butter: Melted butter gives the icing a smoother, richer finish.
Tips for Success
- Line the pan. Use aluminum foil or parchment paper with an overhang so the chilled lemon slice can be lifted out easily before cutting.
- Press the base firmly. Pack the crumb mixture tightly into the pan. This helps the bars hold together when sliced.
- Adjust the texture. If the base is too crumbly, add the extra tablespoon of milk. If the icing is too thin, add more powdered sugar. If it is too thick, add lemon juice a teaspoon at a time.
- Chill before slicing. The bars can be eaten once assembled, but chilling gives the icing time to set and makes cleaner cuts.
- Double if needed. To make a larger batch, double the ingredients and use a 9×13-inch pan.
- Choose your serving size. Cut 9 larger squares for a family dessert or about 18 smaller rectangles for gatherings.
Lemon Slice
Ingredients
For the Lemon Slice Base
- 2 sleeves graham crackers, (18 sheets with 4 crackers each)
- 1 cup sweetened flaked coconut
- 2 teaspoons lemon zest
- 3 tablespoons + 1 teaspoon sweetened condensed milk
- 3 to 4 tablespoons milk
For the Icing
- 1½ cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice, adjust as needed
- 1 tablespoon unsalted butter, melted
- 1 teaspoon lemon zest
- sweetened flaked coconut, for sprinkling on top
Instructions
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Prepare the pan. Line an 8×8-inch baking dish with aluminum foil or parchment paper, leaving enough overhang to lift the bars out later.
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Crush the crackers. Place the graham crackers in a food processor and pulse until fine crumbs form.
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Make the base. Transfer the crumbs to a large bowl. Add the coconut and lemon zest, then mix well.
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Add the milk ingredients. Stir in the sweetened condensed milk and 3 tablespoons of milk. Mix with a spoon, then use your hands until the mixture holds together when pressed. If it feels too dry, add the remaining tablespoon of milk.
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Chill the base. Press the mixture firmly into the prepared pan and smooth the top with the back of a spoon. Refrigerate for 2 hours.
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Make the lemon icing. In a bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, melted butter, and lemon zest until thick but spreadable. Add more powdered sugar if the icing is thin, or add lemon juice 1 teaspoon at a time if it is too thick.
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Frost the slice. Spread the lemon icing evenly over the chilled base.
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Add coconut. Sprinkle sweetened flaked coconut over the icing.
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Chill and serve. Refrigerate for 30 minutes, then lift from the pan, slice into squares, and serve cold.
Equipment
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8×8-inch baking pan
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Food processor
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Mixing bowls
Nutrition
Calories: 171 kcal |
Carbohydrates: 31 g |
Protein: 1 g |
Fat: 5 g |
Saturated Fat: 4 g |
Sugar: 28 g
Nutritional information is an estimate and may vary depending on the ingredients and tools used.
How to Make Lemon Slice
- Prepare the pan. Line an 8×8-inch baking dish with foil or parchment paper, leaving an overhang for easy removal.
- Crush the graham crackers. Pulse the crackers in a food processor until they become fine crumbs.
- Combine the dry ingredients. Mix the crumbs with sweetened coconut and fresh lemon zest.
- Make the base. Add sweetened condensed milk and regular milk, then mix until the crumb mixture can be pressed together.
- Chill the base. Press it firmly into the lined pan and refrigerate for 2 hours so it becomes sturdy enough to frost and slice.
- Prepare the icing. Whisk powdered sugar with fresh lemon juice, melted butter, and lemon zest.
- Adjust as needed. The icing should be thick enough to hold its shape but soft enough to spread over the chilled base.
- Frost the slice. Spread the lemon icing evenly across the chilled graham cracker base.
- Add coconut. Sprinkle coconut over the top while the icing is still soft.
- Chill again. Refrigerate for 30 minutes, then cut into squares or bars and serve.
How to Store
Store lemon slice in the refrigerator for up to 1 week. Keep it covered in the baking dish with plastic wrap, or cut it into bars and place the pieces in an airtight container. Because the dessert is no-bake and has a soft icing, it is best served chilled.
For clean slices, use a sharp knife and wipe the blade between cuts. If the bars have been sitting out at room temperature, place them back in the refrigerator for a few minutes before cutting or serving.
More Easy Dessert Ideas
- Lemon Tiramisu
- Easy Tres Leches Cake
- Millionaire Bars
- Sex in a Pan