Lemon Slice Recipe with Blueberries – No Bake

My Lemon Slice Recipe is a tangy, no bake (fridge) lemon slice with dried blueberries and a quick and simple white chocolate topping. 

If you like a little zing in your sweet treats, then this lemon slice recipe is for you! It combines the flavours of fresh lemon and blueberry, plus an extra simple white chocolate topping instead of the more traditional lemon icing that you normally find in a recipe for lemon slice – all in a no bake (fridge) slice. A total win-win!

The hardest part about making this slice is letting it set in the fridge before you eat it! It’s also a great recipe for the kids to help out with – no hot stoves or ovens.

Do you cook a lot with lemons? I do – there are always fresh lemons in my fridge (they keep for ages in there). 

Ingredients you will need to make this slice

• plain sweet biscuits (I used Marie)
• condensed milk
• butter
• lemon juice and zest
• desiccated coconut
• dried blueberries
• white chocolate
• vegetable oil (can substitute coconut oil)

*Please see the recipe card below for exact quantities and detailed instructions

How to make this slice recipe

1. Grease a line a 20 x 30cm (8 x 12″) slice tin and set aside.
2. Crush biscuits into a fine crumb, and place into a bowl.
3. Add condensed milk, melted butter, lemon juice & zest, dried blueberries and coconut to the biscuit crumbs and mix well to combine.
4. Press mixture into the lined tin and even out the surface, then set aside.
5. Place the white chocolate and vegetable oil in a small bowl.
6. Melt in the microwave, then stir to combine.
7. Pour the melted white chocolate on top of the lemon biscuit base, tilting to spread.
8. Sprinkle more coconut on top and place in the fridge to set.

My top tips for making this recipe

• As with any no bake slice, one of the advantages is that you don’t need a baking tin to make it in. If you don’t have a baking tin of the right size, just use something else such a plastic container like tupperware etc.
• The size of the tin/container to set this slice into is the maximum I would use, any larger and the base will be a bit too thin plus there won’t be enough chocolate for full coverage. BUT smaller would be fine, the layers will just be a bit thicker.
• You can substitute another plain sweet biscuit for the Marie biscuits.

Slice stuck in the pan?

• Always grease and line you baking tin/pan with parchment paper, leaving overhang on each side. This gives you something to grip onto to pull the slice out of the tin.
• Still stuck? Sit the base of the tin/pan in hot water for a few seconds, then give the parchment another tug and it should come straight out.

Other no bake slices you may enjoy

Caramello Slice with Peanut Butter – no bake, melt & mix bars using a block of Caramello chocolate. A caramel lover’s dream!

No Bake Ginger Slice – a super simple slice using ginger biscuits and dark chocolate.

Tim Tam Cheesecake Slice – no bake, dark chocolate Tim Tam cheesecake slice flavoured with raspberry.

Print

Lemon Slice Recipe with Blueberries - No Bake

Lemon Slice Recipe with Blueberries - a tangy, no bake (fridge) lemon slice with dried blueberries and a quick and simple white chocolate topping.

Course Sweet Treat

Cuisine Modern Australian

Keyword lemon slice recipe, lemon slice

Total Time 25 minutes

Servings 16

Calories Per Serve 232 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 250 g plain sweet biscuits (I used Arnott's Marie biscuits)
• 250 g condensed milk ¾ cup
• 80 g butter melted
• 70 g dried blueberries ½ cup - roughly chopped
• zest and juice of 1 lemon approx ¼ cup of juice
• 45 g desiccated coconut ½ cup
• 225 g white chocolate
• 2 tbsp vegetable oil
• 1-2 tbsp extra coconut for sprinkling

Instructions

1. Grease a line a 20 x 30cm (8 x 12") slice tin, leaving extra parchment overhanging to help you remove the slice from the tin, and set aside.

2. Crush biscuits (250 g) into a fine crumb using a food processor (or place them in a plastic bag and give them a bash with a rolling pin), and place into a bowl.

3. Then add condensed milk (250 g/¾ cup), melted butter (80 g), lemon juice & zest (from 1 lemon - approx ¼ cup of juice), roughly chopped dried blueberries (70 g/½ cup) and desiccated coconut (45 g/½ cup) to the biscuit crumbs and mix well to combine.

4. Press mixture into the lined tin and even out the surface, then set aside.

5. Place the white chocolate (225 g) and vegetable oil (2 tbsp) in a small microwave-safe bowl and melt in the microwave in 30 second bursts (mixing with a metal spoon in between bursts) until just melted, then mix well to combine the oil and chocolate.

6. Pour the melted white chocolate on top of the lemon biscuit base, tilting to spread evenly. Sprinkle extra coconut on top and place in the fridge for 1-2 hours, or until set.

Recipe Notes

• As with any no bake slice, one of the advantages is that you don't need a baking tin to make it in. If you don't have a baking tin of the right size, just use something else such a plastic container like tupperware etc.
• The size of the tin/container to set this slice into is the maximum I would use, any larger and the base will be a bit too thin plus there won't be enough chocolate for full coverage. BUT smaller would be fine, the layers will just be a bit thicker.
• You can substitute another plain sweet biscuit for the Marie biscuits.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*