Famous lemon slice recipe (2024)

How do you make the best lemon slice?

First off, you need to line your slice pan well. We like to grease our pans before lining with baking paper as it helps the paper stick. Make sure you have the 2cm overhang, because this is what you hold onto to safely remove the slice from the pan. Keep an eye on your condensed milk and butter mixture. Stir it constantly, as you don’t want the mixture to catch at the bottom of the pan. Also, make sure you press the biscuit mixture firmly into the base. Use a straight-sided glass to spread and press the biscuit mixture over the base, then allow it to rest in the fridge. Because this is a no-bake slice, we need the butter to chill and become firm. If you have one, use a cranked (flat) icing spatula to smooth the icing over the top and then set the slice aside to allow the icing to harden.

Best way to grate and juice a lemon?

First off, make sure you buy a good-quality ripe lemon. It should yield slightly when squeezed but not be too soft (because this means it may be past its prime). Because we’re grating the rind and juicing the lemon, make sure the skin isn’t too thin, and remember to always grate the lemon before you juice it. You only need to accidently do this the wrong way around once to know why. The best way to grate the rind is with a microplane or the side of a four-sided cheese grater. To get the maximum amount of juice, roll the lemon back and forth on your bench pressing firmly to loosen the citrus membranes, making it easier to squeeze. Or you can place the whole lemon in the microwave for 15-20 seconds to help release the juice. While some people may have a dedicated lemon reamer or juicer, it’s not necessary. I like to squeeze the lemons over a small strainer set over a jug. If you want, you can use a spoon or fork and twist it into the flesh to make sure you get as much juice as possible.

What are the best biscuits to use?

We suggest using granitas in the base of this easy lemon slice recipe, but any sweet plain biscuit will do, like (think Marie, nice, scotch finger or arrowroot biscuits). Or you can elevate the “aussie-ness” of this classic lemon slice recipe by using crushed weetbix.

How long does lemon slice last?

Because our easy lemon slice recipe is our third most favourite slice in taste.com.au, the answer is not long. But if you do have leftovers, it will keep in the fridge for up to 5 days. Lemon slice also freezes well. It can be frozen whole, or in individual pieces, for up to 2 months. To thaw, leave the slice at room temperature for around 30 minutes before eating.

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