Classic Australian Slice, changed to vegan. People from other countries is this popular too? I’ve changed things up to balance the slice, so it isn’t as sickly sweet.
My YouTube cooking video: Vegan Lemon Slice
My written recipe: view below
Ingredients:
BASE
250g sweet plain biscuits,
250g savoury crackers,
1 cup (80g) desiccated/shredded coconut,
1 can (320g) coconut condensed milk,
Zest of 2 lemons,
2 tbsp (40ml) lemon juice,
1/3 cup (80ml) vegan butter, melted.
ICING
1 1/2 cups icing/powdered sugar,
2 tbsp (40ml) lemon juice,
Zest of 1 lemon,
Method:
1. In a food processor pulse the biscuits, crackers and coconut. *If you don't own one just break up the biscuits in a bag with a rolling pin.
2. Tip into a large bowl and add the coconut condensed milk, lemon zest, lemon juice and melted vegan butter. Stir to combine dry and wet ingredients.
3. Line a slice tray and pour mixture into the centre, press the mixture down to form a compact flat slice, ensure the mixture is pressed into the corners and has even thickness.
4. Place into the fridge (covered) to set.
5. Meanwhile, make the lemon icing by placing the icing sugar in a bowl, adding the lemon juice and stirring to form a smooth runny icing. *Zest the lemon before juicing, and set aside for step 6.
6. Remove the slice from the fridge, pour the icing into the centre of the slice, spread out evenly and then sprinkle the lemon zest all over the icing.
7. Return to the fridge for at least 1 hour to set.
8. Slice into squares and then enjoy this lemony treat. Great for morning or afternoon tea or in lunchboxes.
Storage: Store the slice in a container in the fridge.
by YouCanChangeVegan
3 Comments
Classic Australian Slice, changed to vegan. People from other countries is this popular too? I’ve changed things up to balance the slice, so it isn’t as sickly sweet.
My YouTube cooking video: [- Vegan Lemon Slice -](https://youtu.be/KxHE3i-H_LI)
My written recipe: view below
Ingredients:
BASE
250g sweet plain biscuits,
250g savoury crackers,
1 cup (80g) desiccated/shredded coconut,
1 can (320g) coconut condensed milk,
Zest of 2 lemons,
2 tbsp (40ml) lemon juice,
1/3 cup (80ml) vegan butter, melted.
ICING
1 1/2 cups icing/powdered sugar,
2 tbsp (40ml) lemon juice,
Zest of 1 lemon,
Method:
1. In a food processor pulse the biscuits, crackers and coconut. *If you don’t own one just break up the biscuits in a bag with a rolling pin.
2. Tip into a large bowl and add the coconut condensed milk, lemon zest, lemon juice and melted vegan butter. Stir to combine dry and wet ingredients.
3. Line a slice tray and pour mixture into the centre, press the mixture down to form a compact flat slice, ensure the mixture is pressed into the corners and has even thickness.
4. Place into the fridge (covered) to set.
5. Meanwhile, make the lemon icing by placing the icing sugar in a bowl, adding the lemon juice and stirring to form a smooth runny icing. *Zest the lemon before juicing, and set aside for step 6.
6. Remove the slice from the fridge, pour the icing into the centre of the slice, spread out evenly and then sprinkle the lemon zest all over the icing.
7. Return to the fridge for at least 1 hour to set.
8. Slice into squares and then enjoy this lemony treat. Great for morning or afternoon tea or in lunchboxes.
Storage: Store the slice in a container in the fridge.
We’ve got a similar dessert in Mexico called Carlota de limón 🙂
As somebody in the USA – what would be sweet plain biscuits and savoury crackers?
Signed ,
An ignorant human who thinks this recipe looks smashing