Lemon Squeezy Slice

3:10 pm on 29 September 2017

Easy peasy lemon squeezy is how we roll with this slice. It’s got a real old-school vibe and it’s 100 percent awesome. There’s no baking involved, it’s quick to throw together and absolutely, addictively delicious. If you need to make it gluten-free, you can use your favourite gluten-free biscuits, and replace the oats with extra coconut and crumbled-up biscuits. It makes a lovely gift.

Prep time: 15 minutes plus a few hours setting time / Makes 15 slices

lemon slice

Photo: Chelsea Winter


  • 250g coconut biscuits, e.g. Krispie biscuits
  • 250g wheat digestive biscuits
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1 x 395g can sweetened condensed milk
  • 125g butter, melted
  • zest of 4 medium lemons
  • 1 tbsp lemon juice
  • ½ tsp salt


  • 1¾ cups icing sugar, sifted
  • 75g butter, melted
  • 2 tsp lemon juice
  • zest of 1 lemon
  • pinch salt
  • 2 tsp just-boiled water


Line a 20cm x 20cm slice tin with baking paper so it goes up the sides.

Break up the biscuits into a food processor and process to a crumb. (Or, place biscuits in a ziplock bag and crush to a crumb with a rolling pin.)

Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt, and process again to combine. I find tilting the food processor helps keep the mixture turning. (If you don’t have a food processor, place the crumb mixture in a mixing bowl with the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt. Stir to combine evenly.)

Press the crumb mixture firmly into the tin in an even layer.

To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.

Add teaspoons of the just-boiled water until it just comes together into a smooth thick-ish icing. Pour over the slice and spread out evenly. Cover and refrigerate for a few hours until set.

Cut into slices and keep in the fridge for a couple of weeks (that’s a LOL right there!). It’s fine out of the fridge, too, in an airtight container.

Recipe from Eat by Chelsea Winter, published by Random House NZ. Photography by Tam West.

From Afternoons with Jesse Mulligan

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