Lemon Cream Squares with Sweet Condensed Milk

Lemon Condensed Milk Fridge Slice is a no-bake classic that hits the perfect balance between creamy, zesty, and sweet. With its buttery biscuit base and luscious lemon filling, this chilled treat is light, refreshing, and incredibly easy to make—no oven required.

It’s the kind of slice that reminds you of sunny afternoons, tea with friends, or simple pleasures after dinner. The texture is smooth and velvety with just enough firmness to cut into clean squares, while the citrusy brightness cuts through the sweetness of the condensed milk for a satisfying finish.

Perfect for picnics, potlucks, or last-minute dessert cravings, this fridge slice comes together in minutes and keeps beautifully in the fridge. Whether you’re a lemon dessert lover or just need something foolproof and delicious, this slice is always a winner.

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Ingredients Overview

This recipe uses a handful of pantry staples to create a chilled dessert that tastes far more impressive than the effort it takes.

Sweetened Condensed Milk:
This is the base of the lemon layer. It adds creaminess and sweetness, and its thick consistency helps the slice set without baking. Use full-fat for best texture.

Lemons (Juice and Zest):
Fresh lemons are key here. The juice reacts with the condensed milk to thicken the filling naturally, while the zest brings a vibrant citrus aroma and deeper lemon flavor. Avoid bottled juice—it won’t have the same freshness or setting power.

Plain Sweet Biscuits:
Crushed plain biscuits like digestive biscuits, Marie biscuits, or graham crackers form the crust. They add a crunchy base and contrast beautifully with the smooth filling. Avoid overly sweet cookies—they can make the slice too rich.

Unsalted Butter:
Melted and mixed with the crushed biscuits, butter helps bind the base and adds richness. You can use salted butter if that’s what you have on hand—just reduce or omit any added salt.

Desiccated Coconut (Optional):
Adds texture and a subtle tropical note to either the base or sprinkled on top. It’s completely optional but adds a lovely chewy contrast.

Icing Sugar (Optional):
Used for dusting or in a lemon glaze if you want a sweeter finish. Not essential for the basic recipe, but a nice touch if you like extra sweetness.

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Step-by-Step Instructions

Step 1: Prepare the Base
Line an 8×8-inch (20×20 cm) square pan with baking paper, allowing some overhang for easy removal.

Crush 250g (about 2 cups) of plain sweet biscuits in a food processor or by placing them in a zip-top bag and bashing with a rolling pin until finely ground.

In a large bowl, mix the crumbs with 125g (½ cup) melted unsalted butter. Stir until evenly coated—the texture should resemble wet sand.

Press the mixture firmly into the base of the lined pan, smoothing it with the back of a spoon or the bottom of a glass. Chill in the fridge while you make the filling.

Step 2: Make the Lemon Filling
In a mixing bowl, combine 1 can (395g or 14 oz) of sweetened condensed milk with ½ cup (125ml) freshly squeezed lemon juice.

Add 1 tablespoon of finely grated lemon zest and stir until thick and glossy. The filling should begin to firm up as the lemon juice reacts with the condensed milk.

Optional: Add ¼ cup desiccated coconut for extra texture.

Step 3: Assemble the Slice
Pour the lemon filling over the chilled biscuit base. Spread it evenly with a spatula.

Optional: Sprinkle extra coconut or a fine layer of lemon zest on top for decoration.

Chill in the fridge for at least 4 hours, preferably overnight, until fully set.

Step 4: Slice and Serve
Use the baking paper overhang to lift the slice out of the pan. Place on a cutting board and cut into 16 squares or 12 bars, wiping the knife between cuts for clean edges.

Serve chilled and store leftovers in an airtight container in the refrigerator.

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Tips, Variations & Substitutions

Practical Tips:

• Use fresh lemon juice and zest—bottled juice won’t set the filling as well.

• Press the base down firmly to help it hold together when sliced.

• Chill overnight for best texture and easiest slicing.

Flavor Variations:

• Add a teaspoon of vanilla extract or lemon extract to intensify flavor.

• Mix in finely chopped crystallized ginger or white chocolate chips to the filling for a twist.

• Make it tropical by adding lime juice and zest for a citrus blend.

Optional Toppings:

• A light dusting of icing sugar before serving.

• A simple lemon glaze (icing sugar + lemon juice) drizzled over the top.

• Garnish with thin lemon slices or edible flowers for a decorative touch.

Ingredient Swaps:

• Use graham crackers or vanilla wafers instead of digestive biscuits.

• Substitute limes or oranges for the lemon—adjust juice quantity based on sweetness and acidity.

• For a gluten-free version, use GF-certified plain cookies.

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Serving Ideas & Occasions

Lemon Condensed Milk Fridge Slice is ideal for warm-weather occasions, afternoon teas, school bake sales, or when you just need a no-bake dessert on hand. Its bright, fresh flavor is particularly welcome after a rich meal.

Serve it cold, straight from the fridge. It pairs beautifully with a hot cup of tea or a glass of iced herbal tea in summer. For a slightly fancier presentation, top each square with a dollop of whipped cream and a tiny lemon twist.

It’s also great for making ahead—the flavor gets better as it rests, and it stays fresh for several days, making it a go-to for entertaining or weekend prep.

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Nutritional & Health Notes

This fridge slice is rich, but portioned into small squares, it delivers satisfaction without excess. The lemons bring vitamin C and brightness, while the condensed milk and butter add creaminess and richness.

To reduce the sweetness, you can cut back slightly on the biscuit base or use a less sweet biscuit. You can also use light condensed milk, but it may result in a slightly softer set.

Because it contains no eggs or gelatin, this recipe is suitable for vegetarians and can be adapted for gluten-free diets with the right biscuit base.

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FAQs

Can I make Lemon Condensed Milk Fridge Slice ahead of time?
Yes. It’s perfect for making 1–2 days in advance. Store it in an airtight container in the fridge—it stays fresh and firm.

Why didn’t my filling set properly?
This usually happens if bottled lemon juice was used or not enough lemon juice was added. Fresh lemon juice is essential for thickening the condensed milk.

Can I freeze this slice?
Yes. Once set, slice it and place pieces between layers of parchment in a container. Freeze for up to 1 month. Thaw in the fridge before serving.

Can I use lime or orange juice instead?
Yes, but you’ll need to adjust the quantity—limes are similar in acidity, but oranges are sweeter and may not firm up the filling as well. Use less juice and test the texture.

Is this recipe egg-free?
Yes, it’s naturally egg-free and doesn’t require any baking, making it great for those with egg allergies.

Can I make this dairy-free?
You can try using a dairy-free condensed coconut milk and plant-based butter alternative, though texture and flavor will vary slightly.

What’s the best way to cut clean slices?
Chill the slice thoroughly and use a sharp knife wiped clean between each cut. A warm knife (run under hot water, then dried) helps make cleaner edges.

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