This Lemon Slice recipe is one of the most requested desserts. It’s a very easy no-bake treat packed with bright lemon flavor and made with just a handful of simple ingredients.
If you love lemon desserts, try the lemon cookies or lemon bundt cake recipes for more citrusy sweets.
This Australian-style lemon slice is incredibly simple to make. It’s similar to lemon bars but with a thicker, spreadable frosting and a coconut-kissed base. Because it’s no-bake, it’s ideal for warm weather or any time you want a quick dessert without turning on the oven. For an extra flavor boost you can drizzle the finished squares with a bit of fruit sauce or serve alongside fresh berries.
Why You’ll Love This Lemon Slice Recipe
- Easy. You only need a food processor and a few pantry staples to make this lemon-coconut treat.
- Flavorful. Every bite delivers bright citrus notes and a hint of sweet coconut.
- Flexible. In Australia this dessert is made with specific sweet biscuits; here, graham crackers work great. Nilla wafers or similar plain cookies are good substitutes.
- Perfect for warm weather. It comes together quickly and requires no baking—just assemble and chill.
What Is a Lemon Slice?
A lemon slice is an Australian no-bake dessert made from crushed biscuits (or graham crackers), sweetened condensed milk, coconut, lemon zest and juice, and a simple lemon icing. It’s an easy, crowd-pleasing treat—people rarely stop at just one slice.
What You’ll Need
These are the main ingredients for lemon slice. See the recipe card below for exact amounts.
- Graham crackers – typically 2 sleeves (about 18 sheets).
- Sweetened flaked coconut – adds texture and a subtle tropical note.
- Lemon zest – fresh zest brightens the base and the icing.
- Sweetened condensed milk – provides sweetness and helps bind the crust.
- Milk – a little regular milk to achieve the right crust texture.
- Icing – powdered sugar, fresh lemon juice, melted butter, lemon zest, plus extra coconut for sprinkling.
Tips for Success
- Line the pan with foil or parchment. An overhang makes it easy to lift the bars out for slicing.
- Let the frosting set. Chilling the frosted bars for at least 30 minutes helps the icing firm up and makes for cleaner cuts.
- Scaling up. To double the recipe, use a 9×13 pan and double the ingredient amounts—no baking time to adjust.
- Adjust serving size. Cut into larger squares for home, or smaller pieces for potlucks to stretch the batch.
Lemon Slice
Ingredients
For the Lemon Slice Base
- 2 sleeves graham crackers (about 18 sheets)
- 1 cup sweetened flaked coconut
- 2 teaspoons lemon zest
- 3 tablespoons + 1 teaspoon sweetened condensed milk
- 3-4 tablespoons milk
For the Icing
- 1½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1 teaspoon lemon zest
- extra sweetened flaked coconut for sprinkling
Instructions
-
Prep your tools. Line an 8×8 baking dish with aluminum foil or parchment, leaving an overhang to lift the bars out later.
-
Crush the graham crackers. Pulse them in a food processor until you have fine crumbs.
-
Make the crust. In a large bowl combine the graham cracker crumbs, coconut, and lemon zest. Add the sweetened condensed milk and 3 tablespoons of milk. Mix with a spoon, then use your hands to press everything together. It should hold when squeezed; if too dry, add the remaining teaspoon of milk.
-
Chill the crust. Press the mixture firmly into the lined baking dish, smoothing the top. Refrigerate for 2 hours.
-
Make the lemon frosting. Whisk the powdered sugar, 2 tablespoons lemon juice, melted butter, and lemon zest until you get a thick, spreadable frosting. If it’s too thin, add more powdered sugar; if too thick, add lemon juice a teaspoon at a time.
-
Frost the bars. Spread the lemon icing evenly over the chilled crust.
-
Top with coconut. Sprinkle more flaked coconut over the icing to taste.
-
Chill and serve. Refrigerate the frosted bars for 30 minutes to set, then lift from the pan, slice into squares, and serve.
Equipment
- 8×8 baking dish
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portions.
How to Make Lemon Slice
- Prep. Line an 8×8 pan with foil or parchment.
- Crush the crackers. Pulse in a food processor until fine.
- Mix the crust. Combine crumbs, coconut, zest, condensed milk, and milk. Press into the pan and chill.
- Make the frosting. Whisk powdered sugar, lemon juice, melted butter, and zest until spreadable.
- Assemble. Spread the frosting over the chilled crust and sprinkle with coconut.
- Chill and slice. Refrigerate 30 minutes, then cut into squares and serve.
How to Store
Store these bars in the refrigerator for up to one week. Keep them covered in the baking dish or store cut pieces in an airtight container.
More Easy Dessert Ideas
- Lemon Tiramisu
- Easy Tres Leches Cake
- Millionaire Bars
- Sex in a Pan