Lemon Fudge Slice


If a slice recipe contains sweetened condensed milk in the ingredient list then I’m 100% interested in baking it. Recently my boyfriend bought me The Great New Zealand Baking Book filled with tons of Kiwi classics from complete and utter indulgence to healthy twists to usually quite rich recipes all from Kiwi chefs such as Nadia Lim, Niki Bezzant, Dame Alison Holst, Jo Seagar, Julie Le Clerc, Ruth Pretty and Simon Holst just to name a few! I came across the lemon fudge slice within minutes looking through the book and just had to bake it! Lemon fudge has a nostalgic feel to it, something I had a lot growing up and there’s something about two packs of digestive biscuits mixed with condensed milk  and lemon that’s incredibly enticing for me (& hopefully you too)! This recipe is super easy, requires no oven time and tastes amazing!


Makes 15 servings


2 packets of wine/digestive biscuits (500g)
1 can of sweetened condensed milk (390g)
200g butter (melted)
1/4 cup lemon juice
2 tbsp glace mixed peel
1 cup long thread desiccated coconut (90g)

45g butter (melted)
Zest of one 1 lemon
1 tbsp lemon juice
3 1/2 cups of icing sugar (520g)
3 1/2 tbsp boiling water


Line a 20 cm x 20 cm tin with baking paper and put aside for later.

In a large processor pulse all of the biscuits until they reach a crumb texture. Or if you don’t own a processor or can’t be bothered washing all the little bits and bobs that go with one –  you can place both packets of biscuits into a large zip-lock bag and bash with a roller until they resemble crumbs. Place wine biscuits, lemon juice, condensed milk, glace mixed peel and coconut into a large bowl, begin to mix with a wooden spoon until fully combined.
Press firmly and evenly into your prepared tin and pop in the fridge to set whilst making the icing.

The icing is even easier than the base (I don’t how that is possible but it is). Add all of the ingredients into a medium sized bowl and mix until fully combined; the texture should  be smooth and a spreadable consistency. Spread the icing across the base and leave to set in the refrigerator for a good thirty minutes. Cut into fifteen slices and serve with a nice cup of tea! If you want to be fancy you can zest a lemon and sprinkle a little bit of zest over the top.

Store in an airtight container for up to 3-4 days.


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