No Bake Lemon Curd Slice


This Barker’s lemon slice recipe has our mouths watering. We couldn’t wait to make it. Tangy, delicious and incredibly easy to make.

Serves 12-18 Prep Time 35 Minutes


150g butter

3/4 cup condensed milk

1/2 cup + 2 cups  dessicated coconut

2 packets Arrowroot biscuits (GF if desired)

370g jar Barkers lemon curd

1 cup shredded coconut



Grease and line a 18cm x 28cm slice tin.

Crush the biscuits by placing into a plastic bag and bashing it with a rolling pin until fine crumbs, or blitz in the food processor.

Near-melt the butter and add condensed milk, stir to combine. Add half a cup of desiccated coconut and crushed biscuits, mix well.

Press these ingredients into your greased tin, then place in the fridge and allow to set.

In a clean bowl empty the jar of lemon Curd and add remaining desiccated and shredded coconut (reserving 1 tablespoon) mixing well to combine.

Take the base out of the fridge and spread the topping over the base, spreading evenly.

Sprinkle 1 tablespoon of shredded coconut over the top and press down lightly.

Place in the fridge and when set cut into small squares.


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