Lemon Slice No Cooking Recipes

LEMON SLICE - NO COOKING

Steps:

• In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

LEMON SLICE

Steps:

• Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.
• Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.
• Pour over the crushed biscuits, add the desiccated coconut and stir well to combine.
• Line a baking dish of about 25x20cm/10x8 inches with baking paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
• Make sure that the butter is very soft, like a paste.
• Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.
• Spread over the lemon slice. Sprinkle with the desiccated coconut.
• Place in the refrigerator until ready to serve. Cut into small squares (about 24).

CREAMY LEMON SLICE

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
• Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
• Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
• Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
• Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
• Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
• Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
• Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
• Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
• Pour the liquid into the prepared base and bake for 15 minutes or until set.
• Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.

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.

NO BAKE LEMON AND GINGER SLICE

Steps:

• Prepare a 20 or 23cm square tin with baking paper
• Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
• Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
• Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
• Press this into the prepared tin and spread until smooth
• Refrigerate for 30 minutes before preparing the icing
• For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
• Juice the lemon and drain to remove any pips or pith.
• Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
• Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
• Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
• Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
• Enjoy!

LEMON SLICE - NO COOKING

Steps:

• In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.