Gluten, Nut, Egg and Dairy Free Lemon Slice (Vegan)

Everyone loves a good old fashioned lemon slice. Our no bake recipe for gluten free, egg free, nut free and dairy free lemon slice is every bit as delicious as the traditional version, but allergy-friendly. And it’s vegan too.

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Lemon slice ingredients

To make dairy free lemon slice you’ll need:

• 205g (2 cups/7oz) plain milk/egg/nut/soy/gluten free cookies
• 90g (1 cup) desiccated coconut
• 160g (1/2 can) non-dairy condensed milk
• 2 Tablespoons non-dairy spread (eg Nuttelex or similar), melted
• grated rind of one fresh lemon
• 3 Tablespoon fresh lemon juice (1 for the slice, 2 for the icing)
• 1 1/2 cups icing sugar (powdered sugar)
• extra desiccated coconut for decoration

Vegan and allergy-friendly plain biscuits or cookies

We used an arrowroot biscuit in this recipe, but you can use any type of plain crunchy cookie that is suitable for your allergies. The Woolworths brand Free From arrowroot biscuits we used are free from gluten, milk, eggs, nuts and soy, but if you don’t need to avoid soy the Leda arrowroot biscuits are very similar.

Other options include Enjoy Life vanilla honey graham cookies, Eskal vanilla tea biscuits (contain soy) or Schar digestives (contain soy). Make sure you check the ingredient labelling and any precautionary allergen statements carefully to choose something safe for you.

Desiccated Coconut

Make sure you use desiccated coconut and don’t try to substitute shredded coconut or coconut flakes. Desiccated coconut is a finely grated, dry coconut product. I usually buy McKenzies desiccated coconut. Don’t Shredded coconut and coconut flakes are too moist and don’t give the same texture.

Dairy free condensed milk

For this dairy free lemon slice, we used Pandaoroo sweetened condensed coconut milk. Another great option is Nestle Plant Based Condensed Milk Alternative (with oat milk). Both of these are available at our local supermarket.

Dairy free condensed milk comes in a smaller can than traditional condensed milk. For this recipe we only use half a can, so if you want to use the whole can just make double quantity!

If you can’t source a suitable non-dairy condensed milk, you can always make your own. For a vegan sweetened condensed milk, reduce about 650ml of your non-dairy milk with 50g of sugar in a saucepan over low heat. You can also add a dash of vanilla.

Method

Grease and line a 20x20cm (8×8 inch) baking pan with non-stick baking paper, allowing the paper to sit above the pan edge on 2 sides.

Crush the biscuits to make a fine crumb. You can do this in a food processor, or when I don’t feel like washing the whole processor I like to use my Bamix stick blender and the processor attachment. If you don’t have either, just put the biscuits in a bag and crush with a rolling pan.

Combine the dry ingredients – the crushed biscuits and the desiccated coconut – in a large mixing bowl using a wooden spoon. Add the grated lemon rind and mix well.

Melt the non dairy spread in a small saucepan (or heat for 30second on medium heat in the microwave).

Make a well in the dry ingredients and add the wet ingredients – the condensed coconut milk, 1 Tablespoon of lemon juice and melted Nuttelex. Mix these ingredients until well-combined. The mixture should form a ball.

Press the lemon slice mixture into the prepared pan to create an even layer. Use the back of a spoon or spatula to press down until the top is smooth and even.

Chill the slice in the fridge for 1/2 hour.

Make the lemon icing by mixing icing sugar and the remaining 2 Tablespoons of lemon juice. The consistency of the icing should be quite thick but spreadable. (You can add more icing sugar or lemon juice as required to get the right consistency).

Remove the prepared slice from the fridge, spread lemon icing over the top and sprinkle with extra desiccated coconut. Return to the fridge until the icing is set.

Once firm, cut into small pieces with a sharp knife.

This recipe makes about 24 pieces of lemon slice. Prepared slice will keep in the fridge for about a week.

More recipes

If you love lemon and other citrus flavoured sweet treats, you should also have a look at our recipes for:

• Dairy and egg free lemon curd;
• Light and luscious egg and dairy free lemon cookies;
• Lemon poppy seed zucchini cake (vegan);
• Easy gluten, nut & dairy free lemon coconut balls (vegan); or
• Egg and dairy free orange & poppy seed muffins (vegan)

Or for other recipes that use sweetened condensed coconut, try our coconut and maple dairy free fudge or gluten, nut, egg and dairy free chocolate slice.

For more quick and easy allergy-friendly recipes, make sure to visit our recipe page.

Gluten, Nut, Egg and Dairy Free Lemon Slice (Vegan)

Traditional sweet lemon slice recipe made allergy-friendly and vegan

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Australian

Servings 24 pieces

Calories 105 kcal

Equipment

• 20x20cm (8×8 inch) baking pan with non-stick baking paper
• Food processor (or Bamix stick blender and prcessor attachment or rolling pin) to crush biscuits
• large mixing bowl
• small saucepan
• Small grater for lemon rind
• Citrus juicer
• mixing spoon
• measuring spoons
• small mixing bowl
• spatula

Ingredients

  

• 205 g (2 cups, 7 oz) milk, egg, nut and gluten free biscuits/cookies
• 90 g desiccated coconut
• finely grated rind of one lemon
• 3 Tablespoons lemon juice (1Tb for slice, 2 Tbs for icing)
• 160 g sweetened condensed coconut milk (or other non-dairy condensed milk)
• 2 Tablespoons dairy free spread (eg Nuttelex)
• 1 1/2 cups icing sugar

Instructions

 

• Grease and line a 20x20cm (8×8 inch) baking pan with non-stick baking paper, allowing the paper to sit above the pan edge on 2 sides.
• Crush the biscuits to make a fine crumb. You can do this in a food processor, or use a Bamix stick blender and the processor attachment. If you don't have either, just put the biscuits in a bag and crush with a rolling pan.
• Combine the dry ingredients – the crushed biscuits and the desiccated coconut – in a large mixing bowl using a wooden spoon. Add the grated lemon rind and mix well.
• Melt the non dairy spread in a small saucepan (or heat for 30second on medium heat in the microwave).
• Make a well in the dry ingredients and add the wet ingredients – the condensed coconut milk, 1 Tablespoon of lemon juice and melted Nuttelex. Mix these ingredients until well-combined. The mixture should form a ball.
• Press the lemon slice mixture into the prepared pan to create an even layer. Use the back of a spoon or spatula to press down until the top is smooth and even.
• Chill the slice in the fridge for 1/2 hour.
• Make the lemon icing by mixing icing sugar and the remaining 2 Tablespoons of lemon juice. The consistency of the icing should be quite thick but spreadable. (You can add more icing sugar or lemon juice as required to get the right consistency).
• Remove the prepared slice from the fridge, spread lemon icing over the top and sprinkle with extra desiccated coconut. Return to the fridge until the icing is set.
• Once firm, cut into small squares with a sharp knife.
• This recipe makes about 24 pieces of lemon slice. Prepared slice will keep in the fridge for about a week.

Keyword allergy-friendly, dairy free, easy, egg free, gluten free, nut free, peanut free, vegan, vegetarian