Lemon Myrtle Slice

A simple and delicious lemon myrtle slice using native ingredients.



  • 1/2 cup condensed milk

  • 100g butter

  • 200g granita biscuits

  • 1 cup desiccated coconut

  • 2 teaspoons finely grated lemon rind

  • 1/2 teaspoon lemon myrtle


  • 2 cups pure icing sugar

  • 20g butter, softened

  • 2 1/2 tablespoons lemon juice 

  • 1/2 teaspoon lemon myrtle

Step 1 / Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2 / Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth and combined. Remove from heat.

Step 3 / Using a food processor, process biscuits until fine crumbs. Transfer to a bowl. Add coconut and lemon rind. Stir to combine. Add hot butter mixture. Mix well to combine. Add lemon myrtle powder. Press mixture over the base of prepared pan. Refrigerate for 1-1.5 hours.

Step 4 / Make lemon icing: Sift icing sugar into a bowl. Add butter and lemon juice. and lemon myrtle. Spread icing over slice. Stand at room temperature for 30 minutes or until icing has set.



Any suggestions for gluten free base alternative?


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What is lemon myrtle please

Pauleen Gross

What size pan please

Julie Camm

What size pan should you use?
I used a slice tin but it seems too thick and the icing was too hard and doesn’t look right.

Julie Camm

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