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Paula Pinkmann

Lemon Condensed Milk Fridge Slice

This no-bake lemon condensed milk fridge slice features three delicious layers: a buttery biscuit base, creamy white center, and a glossy yellow lemon topping. Simple, refreshing, and perfect for summer treats or fuss-free entertaining.
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Prep Time 20 minutes
Cook Time 7 minutes
Resting time 4 hours
Total Time 4 hours 27 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: American, Australian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • Base Layer
  • 250 g – Crushed plain biscuits – graham crackers or Marie biscuits
  • 125 g – Unsalted butter – melted
  • Cream Layer
  • 397 g – Sweetened condensed milk – 1 can
  • 250 g – Cream cheese – softened
  • 1 tsp – Vanilla extract
  • Lemon Topping
  • ½ cup – Lemon juice – freshly squeezed
  • 1 tbsp – Lemon zest
  • 2 tbsp – White sugar
  • 1 tbsp – Cornstarch
  • ½ cup – Water
  • Optional garnish: Thin lemon slices or grated zest

Equipment

  • 8x8 square pan
  • Mixing bowls (x2)
  • Whisk
  • Saucepan
  • Spatula
  • Electric hand mixer (optional)

Method
 

  1. Base Layer
  2. Line an 8x8 square pan with parchment paper.
  3. Combine crushed biscuits and melted butter in a bowl. Mix well.
  4. Press the mixture firmly into the bottom of the pan to form a smooth, even layer.
  5. Chill in the fridge for 15 minutes.
  6. White Cream Layer
  7. In another bowl, beat the cream cheese until smooth.
  8. Add the sweetened condensed milk and vanilla. Mix until fully combined and creamy.
  9. Spread the mixture evenly over the chilled base. Return to fridge and chill for 30 minutes.
  10. Yellow Lemon Topping
  11. In a small saucepan, whisk lemon juice, zest, water, sugar, and cornstarch.
  12. Heat over medium while stirring continuously until thickened and glossy (about 5–7 minutes).
  13. Remove from heat and allow to cool to room temperature.
  14. Final Assembly
  15. Gently pour the cooled lemon topping over the cream layer.
  16. Smooth evenly and refrigerate for at least 4 hours, or overnight.
  17. Slice using a hot knife for clean edges. Serve cold.

Notes

Store in the refrigerator for up to 5 days in an airtight container.
Do not freeze; the lemon topping may separate.
For sharper lemon flavor, add more zest to the topping.
To create neater slices, run a knife under warm water before cutting.