Travel + Food Blog




Photo by Belinda-  www.outoftheoffice.com.au

Photo by Belinda- www.outoftheoffice.com.au

For some strange (stupid?) reason, whenever I'm feeling unwell -a rarity these days- I feel the need to eat really sugary treats. I should be nourishing my body with fruits, vegetables, wholefoods and homemade broths- but smart I am not. I give my body what it's craving- fruit tingles and lemon slice. Since I can't make the former, I would like to share a recipe for the latter. Which by the way, I have demolished in record time- the whole slice gone in under 24 hours. It's a breath of fresh air (through my blocked sinus-y head that seriously feels like a pressure cooker).

It's simple to make- no bake, no fuss and you can keep it in the fridge for a couple of days. I've been making this one for years and it's always a winner. Hope you enjoy it as much as I do! x


2 x 250 grams plain biscuits- crushed (we used one pack of scotch finger/ one pack of granita)

1 cup dessicated coconut

1  x 395 gram tin sweetened condensed milk

200 grams unsalted butter

1/3 cup lemon juice

rind of 2 lemons


3 Tablespoons lemon juice

50grams unsalted butter

2 cups icing sugar


Line a 20cms x 30cms airtight container with baking paper (making sure there is a overhang on all edges)

Mixed crushed biscuits and coconut in a bowl. Add all other base ingredients in bowl & mix.

Press mixture into container and refrigerate.

Combine all ingredients and mix until smooth. Spread onto base evenly and refrigerated until firm.

Cut into squares to serve.

Photo by Belinda-  www.outoftheoffice.com.au

Photo by Belinda- www.outoftheoffice.com.au