Lemon Condensed Milk Fridge Slice

Lemon Condensed Milk Fridge Slice

Lemon condensed milk fridge slice is a creamy no-bake dessert made with a buttery biscuit base and a tangy lemon filling that sets beautifully in the refrigerator. It delivers bold citrus flavor, smooth texture, and slices cleanly into perfect squares.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Servings: squares

Calories: 290kcal

Author: Paula

Cost: $2

Equipment

8x8-inch square pan
parchment paper
Mixing bowl
Whisk
food processor or rolling pin
Spatula

Ingredients

2 cups crushed plain biscuits or graham crackers
1/2 cup unsalted butter, melted
14 oz sweetened condensed milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup shredded coconut (optional)

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Instructions

Place biscuits in a food processor and pulse until fine crumbs form. Alternatively, crush in a sealed bag using a rolling pin.
Pour melted butter over biscuit crumbs and mix until the texture resembles wet sand.
Line an 8x8-inch pan with parchment paper. Press the crumb mixture firmly into the base using the back of a spoon or flat-bottomed glass.
Refrigerate the base for 20–30 minutes to firm up.
In a bowl, whisk sweetened condensed milk with fresh lemon juice until thickened.
Stir in lemon zest and shredded coconut if using.
Pour the lemon filling over the chilled base and spread evenly with a spatula.
Refrigerate for at least 3–4 hours or overnight until fully set.
Lift from pan using parchment overhang. Slice into squares using a warm, clean knife.

Notes

Use fresh lemon juice for best flavor and proper thickening. Do not add extra lemon juice beyond the measured amount or the filling may not set. Chill at least 3–4 hours, preferably overnight, before slicing. Press the base firmly to prevent crumbling. Store refrigerated up to 5 days or freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.

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