Description

A bright and refreshing no-bake dessert featuring a buttery coconut biscuit base topped with a smooth, zesty lemon layer and finished with a sweet lemon icing and shredded coconut.

Ingredients

250 g plain sweet biscuits, crushed

125 g unsalted butter, melted

1 cup desiccated coconut

395 g sweetened condensed milk

2 tablespoons lemon zest

1/2 cup fresh lemon juice

1 cup icing sugar

1 tablespoon extra lemon juice (for icing)

2 tablespoons shredded coconut (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, combine crushed biscuits, melted butter, and desiccated coconut. Mix until well coated.
Press the mixture firmly into the base of the prepared pan and smooth the surface. Refrigerate for 20 minutes to firm.
In another bowl, mix sweetened condensed milk, lemon zest, and fresh lemon juice until smooth and creamy.
Pour the lemon mixture over the chilled base and spread evenly with a spatula.
Whisk together icing sugar and extra lemon juice until smooth. Spread over the lemon layer.
Sprinkle shredded coconut evenly over the top.
Refrigerate for at least 3 hours or until fully set. Lift from the pan and slice into 16 squares.

Notes

For a gluten-free version, use gluten-free sweet biscuits.

Graham crackers or digestive biscuits can replace plain sweet biscuits.

Add extra lemon or lime zest for a stronger citrus flavor.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Australian

Nutrition

Serving Size: 1 square
Calories: 320 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg