Gluten-Free Lemon Slice Recipe: Zesty No-Bake Dessert

This easy, no-bake gluten free lemon slice is any lemon lover’s dream. With a thick layer of smooth cream cheese icing swirled with lemon curd, it’s hard to stop at one piece.

Pieces of slice on a pale purple background, text overlay reads: "gluten free lemon slice".

No-bake slices are one of the simplest desserts to make. Whether you don’t want to turn the oven on in summer or you’re after a quick, fuss-free treat, this lemon slice is mixed, chilled and ready to enjoy with minimal effort.

Popular in Australia and New Zealand, no-bake slices are great for families and perfect for involving kids in the kitchen. This recipe is a lemon-only version of a citrus slice I used to make and later reinvented—bright, creamy and tart.

The base is made from crushed gluten free biscuits, desiccated coconut, sweetened condensed milk, butter, lemon zest and a little lemon juice. The top is a thick cream cheese icing with dollops of lemon curd swirled through for extra zing. If you prefer, store-bought lemon curd works just fine.

What you’ll love about this recipe:

Kids-in-the-kitchen friendly – no baking and no sharp knives required for younger cooks.
Super lemon-y – bright citrus flavour for lemon fans.
No-bake – ideal for warm days or quick desserts.
No gluten free flour needed – the base uses crushed gluten free biscuits instead of flour.

Gluten Free Lemon Slice Ingredients:

The lemon slice ingredients in bowls on a grey background.

You’ll need the following ingredients:

Sweetened condensed milk – this recipe uses slightly less than a whole can.
Unsalted butter – used in both the base and the icing; salted butter can be substituted if needed.
Gluten free biscuits – plain or complimentary-flavoured biscuits work; about 400g (approx. 2 packets).
Desiccated coconut – adds texture and flavour; you can replace it with ground almonds or extra crushed biscuits if preferred, though amounts may need adjusting.
Lemons – two medium lemons for zest and juice (use three if lemons are small).
Cream cheese – gives a tangy, creamy icing; if unavailable, a simple butter + icing sugar + lemon glaze can be used.
Icing sugar – sifted powdered sugar for a smooth icing.
Lemon curd – homemade or store-bought to swirl into the icing.

Dairy-free option: Use a dairy-free butter substitute in the base and icing and choose sweetened condensed coconut milk for the base (use a little less). For the topping, make a lemon glaze with sifted icing sugar, softened dairy-free butter and lemon juice if dairy-free cream cheese isn’t available.

Egg-free option: Use egg-free biscuits and either skip the lemon curd or use an egg-free/vegan lemon curd. Add extra lemon zest to the icing for more flavour if skipping curd.

Making the Slice

Pre-line an 8″ (20cm) square pan with two long strips of baking paper placed across the base so there’s an overhang to lift the slice out later. Clip the edges if needed to keep the paper in place.

Zest the lemons and juice one of them. In a microwave-safe jug or small saucepan combine the condensed milk, butter, lemon zest and 2 teaspoons of lemon juice. Heat briefly until the butter is mostly melted and stir until smooth.

Collage of four images showing the prepared pan, lemons being zested and juice, and the wet ingredients being mixed.

While the wet mixture cools, crush the biscuits in a food processor or place them in a sealed bag and bash them with a rolling pin. Combine the crushed biscuits with the desiccated coconut, then stir in the condensed milk mixture and press evenly into the prepared pan. Chill in the fridge while you make the icing.

Collage of four images showing the dry ingredients in a bowl, the wet ingredients being added, and the mixture being pressed into the pan.

For the icing, beat softened butter with 1 teaspoon lemon juice until smooth. Add the cream cheese and beat until combined, then gradually beat in sifted icing sugar until you reach a spreadable consistency. If too thick, thin with a little reserved lemon juice.

Spread the icing over the chilled base, then place small dollops of lemon curd over the top. Use a skewer or the handle of a spoon to swirl the curd through the icing for a marbled finish.

Collage of four images showing the cream cheese icing being made, and lemon curd being swirled into it.

Chill the slice for 2–3 hours until set (or speed up in the freezer briefly, taking care not to freeze). Use the paper overhang to lift the slice from the pan and cut into squares with a large sharp knife. Store in an airtight container in the fridge.

The slice, cut into squares on a pale purple background, with a knife and a bowl of lemon curd.

Recipe Summary