Easy No Bake Lemon Slice Food

NO-BAKE LEMON SLICE

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.

LEMON SLICE

Steps:

• Line an 8-inch square pan with baking or parchment paper. Place broken biscuits into a food processor and mix until fine crumbs form. Pour biscuit crumbs into a large mixing bowl.
• Add coconut and lemon zest and stir to combine. Heat butter in microwave until melted and smooth.
• Add melted butter, sweetened condensed milk and lemon juice to biscuit mixture and quickly stir. When biscuit crumbs are completely coated, pour into your baking tin. Press down firmly using the back of a spoon to form one even layer.
• Place slice in the fridge for at least 1 hour to set before making the lemon icing.
• To make the icing, simply combine sugar, lemon juice and milk. Stir until smooth.
• Pour icing over cookie base and put back in the fridge for at least another hour. To serve, sprinkle with fresh lemon zest and cut into squares. Store slice in the fridge.