Is there anything as good as a biscuit base? I seriously doubt it. There is nothing at all healthy about them… And oh mama, that’s just why I love them the most.
This biscuit base goes a step beyond your average butter/biscuit combination and throws in some (vegan!) coconut condensed milk. Just when you thought it couldn’t get anymore dangerously delicious!
The zestiness of the lemon rind in the base and lemon juice in the icing really cuts through the richness of this biscuit base… ooooo it is a match made in heaven.
Oh! It’s a no-bake slice too… so that means minimum effort is required for maximum taste. Hello easy, breezy, lemon slice of my dreams!
Vegan Lemon Slice
Makes 16 squares
Ingredients
320g Sweetened Condensed Coconut Milk (Vegan)
125g Vegan Butter
300g Rich Tea (or arrowroot biscuits)
1 cup of Desiccated Coconut
Rind of 1 Lemon
For the icing:
1 3/4 cups Icing Sugar
15g soft Vegan Butter (but not melted!)
Juice of 1 Lemon (about 4 tbsp)
2 tbsp Desiccated Coconut
Method
- Grease and line a 10″ x 8″ tray
- In a saucepan over low-medium heat, add the 125g butter and 320g condensed milk. Stir until the butter has melted and the two have combined. Don’t let the mixture come to a boil, it should be heated gently.
- In a large bowl, crush the biscuits and add the lemon rind and the cup of desiccated coconut.
- Add the warm butter and condensed milk mixture to the biscuits and combine everything well.
- Transfer to your lined tray and press into all the corners. Place in the fridge for about an hour to set.
- To make the icing: Sift the icing sugar into a large bowl then add the lemon juice and vegan butter. Beat until you have a smooth icing. Pour over the biscuit base and spread until you have an even layer of icing. Sprinkle the 2 tbsp of desiccated coconut over the top.
- Refrigerate until the icing has set and then cut into your squares.
