No Bake Lemon Curd Slice

  • Gluten Free Recipe

Serves 12-18 
Prep Time 35 Minutes

Adapted recipe and Photo by Against The Grains
  • Store slice in an air-tight container in the fridge, otherwise the slice will become soft.
  • Use gluten-free biscuits if desired


  • 150g butter
  • 3/4 cup condensed milk
  • 1/2 cup + 2 cups desiccated coconut
  • 1 packet Arrowroot biscuits (add more biscuits if necessary to form a soft crumb)
  • 350g jar Barker's Lemon Curd
  • 1 cup shredded coconut


  1. Grease and line a 18cm x 28cm slice tin.
  2. 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.
  3. Near-melt the butter and add condensed milk, stir to combine. Add half a cup of desiccated coconut and crushed biscuits, mix well.
  4. Press these ingredients into your greased tin, then place in the fridge and allow to set.
  5. In a clean bowl empty the jar of Lemon Curd and add remaining desiccated and shredded coconut (reserving 1 tablespoon) mixing well to combine.
  6. Take the base out of the fridge and spread the topping over the base, spreading evenly.
  7. Sprinkle 1 tablespoon of shredded coconut over the top and press down lightly.
  8. Place in the fridge and when set cut into small squares.