No Bake Citrus Slice

9 Aug

No need for an oven and extremely easy to make. I like to make a huge batch of the so that I can keep some in the freezer.  So feel free to half the recipe if you don’t want quite so much. This is an extremely versatile recipe you can use any citrus fruit. I always use lemon because I love that intense sweet sour lemon zingy flavour but you can use orange, lime or a combination of all three.  My Mum even makes a coffee version which is also very nice.

Ingredients:

  • 200g butter
  • 1 can (400g) of sweetened condensed milk
  • grated rind of 1 lemon (or 2 if you really want)
  • 2 cups desiccated coconut
  • 500g biscuit crumbs (2 packets)

Method:

Melt butter in a saucepan, stir in condensed milk.  Add rind and coconut.  Mix well.  In a big bowl, smash up biscuits up using a whatever you have on hand.  I usually use a full tin can or a heavy cup.  You could use a food processor for this but I find that it makes the crumbs too fine.  I like to have a bit of texture, so I leave some bigger bits.  Add the crumbs to the mixture and spread evenly into a paper lined slice tin. Cover with a thick layer of icing.

Citrus icing:

  • Knob of butter
  • 2 cups icing sugar (approx)
  • citrus juice
  • grated Citrus rind (the yellow flecks look pretty in the icing)

Mix together until it forms a smooth icing.  If you want a thick layer of icing you will need to add more icing sugar.  Do not be afraid to add more juice if it is too thick or more icing sugar if too watery.

Comment:

I love being creative with this recipe.  I love to use a variety of biscuit crumbs.  I usually use digestive biscuits because I can buy them in bulk (a 1 kg bag of broken biscuits) from a local baking shop.  However, when I made these in NZ I usually used malt biscuits which give a nice flavour and they make the slice a nice rich brown colour.  Oh…I just remembered that I also used gingernut biscuits which give a crunchy texture and the lemon and ginger flavours go really well together. Yum!  Just to let you know that the other reason that I double this mixture is because I always end up throwing away the 1/2 tin of condensed milk that I never end up using.  It is such a waste, so I just make heaps and freeze it as it freezes really well. (actually, it is really nice to eat straight from the freezer, especially on a hot day)

Adapted from: My Mum’s Cookbook  Thanks Mum!

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3 Responses to “No Bake Citrus Slice”

  1. Keri-Lee Beasley August 11, 2011 at 5:21 am #

    Hi Rachel,

    Just a quick note to say how much the Digital Literacy Team at UWCSEA loved your citrus slice. It got swallowed up in a matter of seconds! Delicious!

    I actually asked Andrew for the recipe, so he pointed me to your blog. I would love to subscribe to it! Can you get an RSS feed for me to do so please?

    Cheers & keep it up!

    Keri-Lee

    • expat kiwi cook August 11, 2011 at 10:41 am #

      I am so glad you liked it. I have lots more yummy things to make and place on the blog. I will have to get a copy of your meeting schedule so that you can be my taste testers. Thanks for the support!

      I think Andrew added the RSS Feed link to the side bar or here https://expatkiwicook.wordpress.com/feed/

  2. Margaret Crawford-Warden June 11, 2015 at 11:35 pm #

    made this yesterday for a church function with the Gingernuts as suggested and my Husband loved the little scrapes that where left over and asked me to me another one for the tins 12th June 2015

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