This easy no-bake gluten free lemon slice is any lemon lover's dream (say that five times fast!). With a lovely thick layer of smooth cream cheese icing swirled with lemon curd, it's hard to say no to a second (or third) piece!
Line an 8" (20cm) square cake tin with two long strips of baking paper. Make sure the paper overhangs the sides so you can use it to lift out the slice once it's set.
Zest the lemons onto a plate and set it aside. Juice one of the lemons (you can use the juice of the second lemon for something else), strain the juice and set that aside too.
Place the condensed milk, butter, lemon zest and 2 teaspoons of the lemon juice into a microwave-safe jug or bowl, and microwave in short bursts until the butter is mostly melted. (You could also do this step in a small pot on the stove if you prefer). Mix until fully melted and well combined.
Crush the biscuits. You can do this in a food processor or put the biscuits in a large resealable plastic bag and crush them with a rolling pin. It's fine to have some larger pieces of biscuit, they'll add crunch to the slice.
Place the crushed biscuits and desiccated coconut in a large bowl and stir to combine. Add in the wet ingredients and mix.
Press the base mixture into the cake tin, and spread it out to make an even layer. Pop it into the fridge while you make the icing.
Make the Icing:
Put the softened butter into a medium-sized bowl with 1 teaspoon of lemon juice and beat with a handheld electric mixer until smooth. Add the cream cheese and beat on medium speed until combined.
Add in the icing sugar a few spoonfuls at a time, beating just until combined after each addition. Once you've added the last of the icing sugar, scrape down the sides of the bowl and mix briefly again. If the icing is too thick to spread nicely, you can add a little of the remaining lemon juice to thin it down.
Spread the icing over the base, then put dollops of the lemon curd on top, and swirl them into the icing with a skewer or the handle of a spoon.
Refrigerate the slice for 2-3 hours or until firm. You can speed it up by popping it into the freezer, just don't let it actually freeze!
Use the edges of the baking paper to lift the slice out of the tin. Cut into pieces using a large sharp knife.
Store the slice in an airtight container in the fridge.
Notes
*Biscuits - You can use any complementary flavour of gluten-free biscuit/cookie that you like. I used gluten free arrowroot biscuits from our local supermarket, but vanilla or lemon flavour biscuits would work, shortbread biscuits would be a great option, too.Lemons - If you like it extra lemon-y, you can add more zest to the base and the icing.Lemon curd/butter - If you don't have the time or inclination to make homemade lemon curd, then you can use a store-bought lemon curd instead.