Got extra lemons lying around? You can’t go wrong with acrowd-pleasing lemon slice. Have this one with your cuppa, pop it into lunchboxes or serve as dessert. It’s tangy and sweet and the secret to its speedy success is a base made from cake mix.
Ingredients
Method
Grease an 18 x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Preheat oven to 160°C fan-forced (180°C conventional).
Put cake mix in a large bowl. Add coconut, butter and zest. Stir until well combined. Press evenly over base of prepared pan. Bake for 10 minutes, or until light golden. Remove. Cool for 10 minutes.
Stir juice into condensed milk in a bowl. Spread over base. Sprinkle with extra coconut.
Bake for 15 minutes, or until filling is set and lightly browned on edges. Cool, then refrigerate for about 3 hours, or until cold.
Using baking paper, lift slice from pan. Cut into rectangles. Serve.
Easy lemon slice tips
- If you’re short on time, you can also make this lemon slice recipe ahead of time.
- Store in an airtight container in the fridge for 3-5 days.Â
- If you want to extend its shelf life, you can also consider freezing portions of the lemon slice and thawing them as needed.
