Vegan Lemon Slice

This vegan lemon slice is tangy, buttery, and sweet—just like the original, but plant-based! A perfect no-bake treat for afternoon tea or snacking.

Course Dessert

Cuisine Australian

Prep Time 15

Chilling Time 1

Total Time 1 15

Servings serves

Calories 198kcal

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

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 9x13-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.