Lemon Cream Bars with Buttery Biscuit Base

Lemon Condensed Milk Fridge Slice is the kind of treat that wins hearts with minimal effort. Bright, tangy, and irresistibly creamy, this no-bake slice combines the citrusy punch of fresh lemon with the sweet richness of condensed milk and the satisfying crunch of crushed biscuits. It’s the perfect dessert for warm days, lazy afternoons, or whenever you want something sweet without turning on the oven.

This slice has an old-fashioned charm—a nostalgic nod to school fetes, family picnics, and handwritten recipes passed between generations. But it’s the flavor that keeps it modern: fresh lemon juice and zest shine through every creamy layer, balanced by a buttery biscuit base that holds everything together.

Best of all, it’s a fridge set recipe—meaning no baking, no fuss, and a beautiful, smooth finish every time. Slice it into squares and enjoy a chilled, melt-in-your-mouth treat that tastes like sunshine on a plate.

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Ingredients Overview

Each ingredient in this Lemon Condensed Milk Fridge Slice brings something important to the table—texture, sweetness, creaminess, or that all-important lemon tang.

Sweetened Condensed Milk:
The heart of the filling. Thick, rich, and sweet, it gives the slice its smooth, creamy texture and helps it set firm in the fridge. It balances the tartness of the lemon beautifully.

Fresh Lemons (Juice and Zest):
Lemon juice reacts with the condensed milk to thicken the filling naturally, no gelatin needed. The zest intensifies the citrus flavor and adds brightness throughout.

Butter (Melted):
Used in the base to bind the crushed biscuits. It also adds richness and helps the crust firm up when chilled.

Plain Sweet Biscuits (Like Digestives, Marie, or Graham Crackers):
Crushed into crumbs for the base. They provide a sturdy foundation and just the right amount of crunch. Use a food processor for fine crumbs, or a rolling pin for a more rustic texture.

Desiccated Coconut (Optional):
Adds subtle texture and complements the lemon beautifully. Can be mixed into the base or the filling, or sprinkled on top.

Icing Sugar (Optional for Topping):
Some versions include a lemon icing layer made with icing sugar and lemon juice. This adds an extra zingy finish and a soft, glossy topping.

Vanilla Extract (Optional):
Just a drop adds depth and softens the edge of the lemon. Use sparingly to avoid muting the citrus.

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Step-by-Step Instructions

1. Prepare the Tin
Line an 8-inch (20 cm) square baking dish with parchment paper, letting it overhang for easy removal. This will help you lift out the slice cleanly later.

2. Make the Base
Crush 250g (about 9 oz) of plain sweet biscuits into fine crumbs. You can do this in a food processor or place them in a ziplock bag and crush with a rolling pin. Transfer to a mixing bowl.

Add 1/2 cup (125g) melted butter and 1/2 cup desiccated coconut (if using) to the crumbs. Mix until evenly combined. The mixture should hold together when pressed.

Press the mixture firmly into the base of the lined tin. Use the back of a spoon or the bottom of a glass to smooth and compact it evenly. Chill in the fridge while you make the filling.

3. Make the Lemon Filling
In a large bowl, pour 1 can (395g or 14 oz) sweetened condensed milk. Add the finely grated zest of 1 lemon and the juice of 2 lemons (about 1/3 cup or 80 ml). Stir until smooth and thickened—this happens almost instantly as the acid reacts with the condensed milk.

For extra silkiness, add 1 tsp vanilla extract (optional). Taste the mixture—it should be sweet and lemony with a creamy finish.

4. Assemble the Slice
Pour the lemon filling over the chilled base. Smooth the top with a spatula or offset knife. Chill in the fridge for at least 4 hours, or preferably overnight, until fully set.

5. Optional Lemon Icing Layer
For a glossy, sweet-tart finish, whisk together 1 cup icing sugar and 1–2 tbsp lemon juice until smooth. Spread over the chilled lemon filling and return to the fridge until set.

6. Slice and Serve
Once fully set, lift the slice from the tin using the overhanging parchment. Use a hot, sharp knife to cut into squares or bars, wiping the blade clean between cuts for tidy edges.

Serve cold, straight from the fridge, for the best texture and flavor.

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Tips, Variations & Substitutions

Tips for Best Results:

• Use fresh lemons for maximum flavor—bottled juice won’t set the filling properly or give the same brightness.

• Make sure your base is compacted firmly to avoid crumbling when slicing.

• Chill thoroughly before cutting. Overnight is ideal.

• Use a sharp knife dipped in hot water for clean slices.

Flavor Variations:

• Lemon Lime Twist: Use a mix of lemon and lime juice and zest for a citrus medley.

• Tropical Touch: Add crushed pineapple to the filling and top with toasted coconut.

• Berry Burst: Add a swirl of raspberry coulis before chilling for a fruity ripple effect.

Substitutions:

• Gluten-Free: Use gluten-free biscuits for the base.

• Dairy-Free: Use a plant-based condensed milk and dairy-free butter.

• Nutty Base: Add crushed almonds or cashews to the biscuit crumbs for extra richness.

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Serving Ideas & Occasions

Lemon Condensed Milk Fridge Slice is a beautiful dessert for warm weather and casual gatherings. It’s perfect for:

• Afternoon tea or coffee catch-ups

• Spring and summer picnics

• Baby showers or bridal brunches

• Potlucks, BBQs, or family dessert tables

• An easy weekend treat when you want something chilled and sweet

Serve it with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream on the side for a more indulgent dessert.

It also travels well—just keep it chilled until serving.

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Nutritional & Health Notes

This slice is a rich, sweet treat, best enjoyed in small squares. The condensed milk and butter add creaminess and flavor, but also make it quite high in sugar and fat per serving.

Lemon juice and zest bring in natural vitamin C and balance the sweetness, making the flavor feel lighter than it is.

For a slightly lighter version, reduce the base to a thinner layer and increase the lemon juice slightly for extra tartness. You can also cut the bars into smaller pieces—they’re rich enough to satisfy even in bite-sized portions.

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FAQs

1. Why didn’t my lemon filling set?
Make sure you used sweetened condensed milk (not evaporated milk), and fresh lemon juice. The acid in lemon juice reacts with the condensed milk to thicken the filling. Chilling time is also important—give it a full 4–6 hours or overnight.

2. Can I make this slice ahead of time?
Yes, it’s perfect for making ahead. Prepare the slice up to 2 days in advance and store it in the fridge. The flavor actually improves as it chills.

3. Can I freeze lemon fridge slice?
Yes. Freeze in a single layer, wrapped tightly. Thaw in the fridge before serving. The texture may soften slightly, but the flavor will remain fresh.

4. What type of biscuits work best?
Plain, sweet biscuits like Digestives, Marie biscuits, or graham crackers work best. Avoid anything with cream fillings or too much flavoring.

5. How do I prevent the base from crumbling?
Make sure to press it firmly into the pan and use enough melted butter to bind. Chilling before adding the filling also helps it hold.

6. Can I add gelatin to make it firmer?
It’s not necessary if using condensed milk and lemon juice. But for extra firmness or transport, you can dissolve 1 tsp gelatin in 1 tbsp hot water and stir into the filling.

7. What can I use instead of condensed milk?
There’s no direct substitute that will give the same sweetness and set without cooking. For a baked alternative, try a lemon bar with eggs and sugar. For dairy-free, use a plant-based condensed milk.

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