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Lemon Condensed Milk Slice with Coconut Base
A delicious slice with a buttery coconut base and a tangy lemon topping.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Servings
12
slices
Calories
300
kcal
Equipment
Baking tin
Approximately 20x30cm
Mixing bowls
At least two
Ingredients
Base
1
cup
Desiccated coconut
1
cup
Self-raising flour
0.5
cup
Sugar
100
g
Melted butter
Topping
1
tin (397g)
Condensed milk
0.5
cup
Lemon juice
1
Lemon zest
Instructions
Preheat oven to 180°C (350°F). Grease and line a 20x30cm baking tin.
In a large bowl, combine the desiccated coconut (ing_1), self-raising flour (ing_2), and sugar (ing_3).
Add the melted butter (ing_4) and mix until a crumbly dough forms.
Press the mixture firmly into the prepared baking tin to form an even base.
In a separate bowl, whisk together the condensed milk (ing_5), lemon juice (ing_6), and lemon zest (ing_7) until smooth.
Pour the lemon mixture evenly over the coconut base.
Bake for 20-25 minutes, or until the topping is lightly golden and set.
Allow to cool completely in the tin before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days.