Ingredients
Scale
- 2 cups crushed plain biscuits or graham crackers
- 1/2 cup unsalted butter, melted
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup shredded coconut (optional)
Instructions
- Place biscuits in a food processor and pulse until fine crumbs form. Alternatively, crush them in a sealed bag using a rolling pin.
- Pour melted butter over the biscuit crumbs and mix until the texture resembles wet sand.
- Line an 8×8-inch pan with parchment paper. Press the crumb mixture firmly into the base using the back of a spoon or a flat-bottomed glass.
- Refrigerate the base for 20–30 minutes to firm up.
- In a bowl, whisk together sweetened condensed milk and fresh lemon juice until thickened.
- Stir in lemon zest and shredded coconut if using.
- Pour the lemon filling over the chilled base and spread evenly with a spatula.
- Refrigerate for at least 3–4 hours or overnight until fully set.
- Lift from the pan using the parchment overhang. Slice into squares using a warm, clean knife.
Notes
Serve chilled, with optional whipped cream or extra lemon zest on top. Store in the refrigerator for up to a week or freeze wrapped tightly for later.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon dessert, no-bake dessert, summer treat