Vegan Lemon Slice

This vegan lemon slice recipe is almost identical to the original, made with just a couple of simple product swaps. Tangy, buttery and super sweet - this classic lemon slice is perfect for a plant based afternoon tea.

Course Dessert, Snack

Cuisine Australian

Keyword citrus dessert, lemon dessert, lemon slice, lemon slice recipe, plant based lemon slice, plantbased lemon slice, vegan afternoon tea, vegan dessert recipe, vegan lemon dessert, vegan lemon slice, vegan lemon slice recipe, vegan morning tea, vegan snack, vegan sweets, vegan treat, vegan treats

Prep Time 15

Chill time 1

Total Time 1 15

Servings squares

Calories 197kcal

Cost $12

Equipment

Food processor

Ingredients

3/4 cup coconut condensed milk
120 g vegan butter or margarine
250 g vegan friendly plain tea biscuits *I use Arnott's Nice Biscuits
1 cup dessicated coconut
1 lemon zested and juiced
2 1/2 cup icing sugar
30 g vegan butter or margarine melted

Instructions

Heat coconut condensed milk and 120g vegan butter in a small saucepan over low heat, stirring constantly, until simmering and combined.
Place biscuits in a food processor and blitz until fine crumbs.
In a large mixing bowl, combine biscuit crumbs, dessicated coconut and half the lemon rind.
Add half the lemon juice to the condensed milk and vegan butter and stir to combine. Pour this over the dry biscuit mixture and stir until combined.
Press mixture into a 15.5cm x 25cm baking tray and place in the fridge to chill for 30 minutes.
Sift icing sugar into a bowl, then add remaining lemon juice and 30g of melted vegan butter. Mix until smooth.
Spread icing mixture onto slice, then sprinkle remaining lemon zest over the top. Return to fridge for another 30 minutes to set.
Slice into 24 bite size squares and serve. Store in an airtight container in the fridge, it should keep for about 5 days.

Nutrition