This No Bake slice has been my favourite since I was a little girl. I love the combination of the buttery zesty biscuit base and a sweet citrusy icing, it really is just divine!
There are so many variations of this recipe around, but really it is so simple, a no bake slice that takes very little time to put together. Many versions are Lemon only, but I prefer the sweeter combination of lemon and orange, however you could easily create just a Lemon Slice or an Orange Slice and they will equally taste divine! I used one lemon and one orange for this recipe, using half the zest of both in the base and the remaining zest in the icing, and the same with the juice.
It is so easy to crush biscuits in a food processor but many people do not have one, so a strong plastic or ziplock bag secured carefully and a rolling pin (or anything big and suitable for smashing) is the prefect alternative. Placing a tea towel over the bag will help avoid the bag being ripped by the sharp cookie crumbs. Just think you can take out the days frustrations on some cookies! It does not matter if the crushed cookie crumbs are different sizes, adds to the texture but as long as most are crushed you will be fine!
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So without further ado, here is the recipe, I hope you enjoy it as much as I do!
Citrus Slice
Ingredients
- ½ Tin Sweetened Condensed Milk (190 grams)
- 100g Butter, Melted
- 1 Packet of Plain Biscuits, 250 grams (I use Superwine)
- 1 Cup Desiccated Coconut
- 1 Lemon - Only need 1 Tablespoon juice for Base
- 1 Orange
- (Optional to use both or either)
Icing
- 2 Cups Icing Sugar
- 1 TBSP Butter, melted
- Remaining Rind
- Remaining Juice (see recipe below)
- Zest or Coconut to Finish
Instructions
Icing
- In a medium bowl add the icing sugar, remaining zest and melted butter and gently stir.
- Add the remaining citrus juices a teaspoon at a time, mixing well, until you have the desired consistency, you may use an extra lemon for its juice or water if not wet enough
- Pour the icing over the base once slightly cooled and spread evenly
- Sprinkle with citrus zest or coconut and return to the fridge overnight or for at least 2 hours before slicing with a sharp warm knife to serve.
- Store in an airtight container.
So as you can see, it is as simple as creating a base and icing! Lovely and quick and a gorgeous burst of flavour for those friends and family that love an alternative to chocolate!
I hope you enjoy this lovely no cook slice, feel free to share any of my recipes with your friends and family. You can follow me on Facebook and also subscribe with your email address above right to receive each of my recipes as I publish them!
Happy Baking, Anna 😀
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Craig says
I might be posting early. Anyway I am male 🙂 . Everything went fine until I got to the icing and “until you have the desired consistency”…. man have no idea what it is. I think it may be too runny. Large orange and large lemon = lots of juice. With only a tablespoon of butter I am yet to see if the icing hardens any. Anywho, we will see won’t we. Thanks
justamumnz says
I see your problem Craig! I recall when I wrote the post thinking hmmm…is that sufficient instruction. I shall alter it shortly, fingers crossed for you and should it not set, scrape it off and pour it over something tasty! 😊
Craig says
All good. A bit more experience at these things and I would know what consistency should be
justamumnz says
Great recipe to start with! Always happy to help out where I can. We are in Facebook too 😊 Happy Baking, Anna
Louise Sunde says
you can add more icing sugar to thicken it up, just keep adding till its thick enough…as in not going to run everywhere when trying to eat the slice 🙂
Amanda says
Hi Anna
I’ve only just found your fab website – what a treat I’ve been missing!
I was just wondering (as I’m singleton!) have you tried freezing any of your slice
recipes? Just thought I could make the whole recipe and pop half, or thereabouts, in the freezer so there’s some on hand – and I won’t scoff the whole lot.
Can’t wait to try your gorgeous sounding re – bliss balls too!!
Thanks for a brilliant website
Cheers
Amanda
justamumnz says
Hi Amanda! Yes you can absolutely freeze some of the slices in portions. Sometimes the icing on some may not survive but I would recommend the lemon & coconut slice and one pot brownie to start with! 😊 glad you’ve finally found me 😊
Brenda says
Hi, not living in NZ I find it quite hard to understand what “half a tin” actually equates too because our tins are often larger or smaller, same goes for “a packet of biscuits”. Ive figured out the measurements by googling the NZ tin sizes and the name of the biscuits you provided. Probably not a thought that even crossed your mind, but there are some international readers that would appreciate the sizes of tins and packets so we can make them here too.
justamumnz says
Thank you so much for that Feedback Brenda, I have taken on board your advice and amended this recipe. I will keep that in mind for all future recipes. I hope you enjoy 🙂 Anna
Mariette van Graan says
Hi Anna
Great stuff! Well done.
I would love to try some of your recipies in the cafe that we are purchasing. Are you using standard cup which = 250ml?
Cheers
Mariette
justamumnz says
Yes 250ml. How wonderful to be purchasing a cafe. Where will you be based? 😊
Barb says
Hi Anna. I do not know what baking spray is. Do you mean spray oil? Thanks.
justamumnz says
Yes it’s baking spray oil in a can, a substitute for buttering the tin.
Jemma says
Hello Anna! Looks delish.
When you say “Add half the prepared zest to the base and 1 Tablespoon of juice to the base mixture and combine” do you mean add the first lot of juice to the base pan or in the mixture? I’m confused haha! Thankyou!
justamumnz says
In the mixture, into the biscuits.