This vegan lemon slice recipe is almost identical to the original, made with just a couple of simple product swaps. Tangy, buttery and super sweet – this classic lemon slice is perfect for a plant based afternoon tea.
Ingredients You’ll Need
This classic lemon slice comes together easily with just a few simple swaps – grab the full measurements in the recipe card at the bottom.
- Coconut condensed milk
- Vegan butter or margarine
- Plain tea biscuits
- Desiccated coconut
- Lemon (zest and juice)
- Icing sugar
Instructions
Follow along with this step-by-step guide to make your Vegan Lemon Slice. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Heat coconut condensed milk and vegan butter in a saucepan over low heat, stirring until combined and simmering.
Step two: Blitz biscuits to fine crumbs, toss with desiccated coconut and half the lemon zest, then stir in the warm condensed-milk mixture (with half the lemon juice) until evenly coated.
Step three: Press the mixture firmly into a lined tray and refrigerate until set.
Step four: Whisk icing sugar with the remaining lemon juice and melted butter until smooth.
Step five: Spread icing over the chilled base. Then return to the fridge to firm up.
Step six: Slice into 24 squares and store in an airtight container in the fridge for up to 5 days.
Vegan Lemon Slice
Equipment
- Food processor
Ingredients
- ¾ cup sweetened condensed coconut milk about 288g; use full-fat variety
- 8½ tbsp vegan butter or margarine; approx. 120g; for the base
- 8.8 oz plain vegan tea biscuits crushed; approx. 250g. Graham cracker style; Arnott’s Nice works well
- 1 cup unsweetened desiccated coconut approx. 85g
- 1 lemon zested and juiced
- 2½ cup powdered sugar approx. 280g
- 2 tbsp vegan butter or margarine; melted; approx. 30g; for the icing
Instructions
- In a small saucepan over low heat, combine the sweetened condensed coconut milk and 8½ tablespoons of vegan butter. Stir constantly until the mixture is warmed through and fully combined (just simmering). Remove from heat.
- Add the biscuits to a food processor and pulse until they become fine crumbs.
- In a large mixing bowl, combine the biscuit crumbs, desiccated coconut, and half of the lemon zest. Stir to combine. Add half of the lemon juice to the warm condensed milk mixture and stir it in.
- Pour the wet mixture over the dry ingredients. Stir until everything is well combined. Press the mixture firmly into a 9×13-inch (or similar) baking dish lined with parchment paper. Chill in the fridge for 30 minutes to firm up.
- In a clean bowl, whisk together the powdered sugar, remaining lemon juice, and 2 tablespoons of melted vegan butter until smooth.
- Spread the icing evenly over the chilled base. Sprinkle with the remaining lemon zest. Return the slice to the fridge for another 30 minutes, or until fully set.
- Once set, cut into 24 bite-sized squares. Store in an airtight container in the refrigerator for up to 5 days.
Carlos M says
Im not vegan but looks good, i hope i can try it
Daniela Velez says
Good stuff, making it again.
Sarah says
Quintessential home-cooked goodness.
Sarah says
Prepared this for a pal and she requested the recipe 🙂
Hong Nguyen says
This was absolutely amazing! The lemon is so fresh