Clean recipe · wholesomepatisserie.com
Gluten-Free Lemon Slice
Gluten-Free Lemon Slice with a biscuit base and tangy lemon icing. Quick, easy, and perfect for snacks, lunchboxes, or afternoon tea.
Original recipe: wholesomepatisserie.com
- Yield:
- 20 servings
- Prep:
- 20 min
- Total:
- 80 min
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Ingredients
- 200 g (7 oz. / 1 packet) gluten-free arrowroot biscuits
- 1 1/2 cups desiccated coconut
- 2 tbsp lemon zest, (approx. 2 lemons)
- 200 g (3/4 cup) sweetened condensed milk
- 80 g unsalted or salted butter, (melted)
- 2 1/2 Tbsp freshly squeezed lemon juice, (approx. 1 large lemon)
- 2 1/2 cups (300g) powdered/icing sugar
- 60 g butter, melted, (use unsalted or salted butter)
- 2 Tbsp freshly squeezed lemon juice, (approx. 1 medium lemon)
Instructions
Gluten-Free Biscuit Base
Line the Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.- Crush Biscuits: In a high-speed food processor, crush the biscuits to a fine crumb.
- Mix Base Ingredients: Transfer the crushed biscuits to a large mixing bowl. Stir in desiccated coconut and lemon zest. Add condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
- Press into Pan: Press the mixture firmly into the prepared pan, using a spatula, the back of a spoon, or your hands. Place in the refrigerator to chill while preparing the icing.
Lemon Icing
Sift Icing Sugar: In a medium-sized mixing bowl, sift in the icing sugar.- Mix Icing Ingredients: Add melted butter and lemon juice. Whisk until smooth and thick.
- Apply Icing: Spread the icing evenly over the biscuit base.
- Chill to Set: Return the pan to the refrigerator and chill for 1 hour, or until the icing is firm. For a quicker set, place in the freezer. You can also refrigerate overnight.
- Slice and Serve: Once set, remove the slice from the pan and cut into squares. Enjoy!