Lemon Slice

Lemon slice is an incredibly easy no-bake treat that’s bursting with lemon flavor and only needs a few simple ingredients.

Prep Time30

Chilling Time2 30

Total Time3

Course: Dessert

Cuisine: American

Keyword: lemon slice

Servings: slices

Author: Katerina | Easy Weeknight Recipes

Equipment

8x8 Cake Pan

Ingredients

For the Lemon Slice Base

2 sleeves graham crackers (18 sheets with 4 crackers each)
1 cup sweetened flaked coconut
2 teaspoons lemon zest
3 tablespoons + 1 teaspoon sweetened condensed milk
3-4 tablespoons milk

For the Icing

1½ cups powdered sugar
2-3 tablespoons fresh lemon juice, adjust as needed see recipe instructions
1 tablespoon unsalted butter melted
1 teaspoon lemon zest
sweetened flaked coconut for sprinkling on top

Instructions

Prep your tools. Line an 8x8 baking dish with aluminum foil, leaving an overhang you can use to remove the bars from the pan later. Set aside.
Crush the graham crackers. Add the graham crackers to a food processor and pulse until you have fine crumbs.
Make the crust. Transfer the graham cracker crumbs to a large bowl. Add the coconut and lemon zest. Mix well. Add the sweetened condensed milk and 3 tablespoons of regular milk. Mix, first with a spoon and then with your hands, until everything is well combined. The mixture should hold its shape when you press it together in your fingers. If it is too crumbly, add the remaining tablespoon of milk.
Chill the crust. Press the graham cracker mixture into the lined baking dish. Use the back of a spoon to smooth out the surface. You want the crumb mixture to be really pressed in there so that it holds together when you cut your bars later. Place in the fridge and chill for 2 hours.
Make the lemon frosting. In the meantime, make the icing and combine the powdered sugar, 2 tablespoons of lemon juice, the melted butter, and lemon zest in a bowl. Whisk until you have a thick but spreadable frosting. If it's too runny, add more powdered sugar, 1 tablespoon at a time. If it's too thick to spread, add more lemon juice, 1 teaspoon at a time. Mix between additions to assess the texture of your frosting.
Frost the bars. Spread the lemon frosting over the chilled graham cracker crust.
Top with coconut. Sprinkle more coconut on top of the frosting. You can use as much or as little as you like.
Chill. Place the bars in the fridge and chill for 30 minutes.
Slice and serve. Cut into squares and serve.

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