Lemon Condensed Milk Fridge Slice

Lemon condensed milk fridge slice is a bright, no-bake dessert made with a buttery biscuit base and a creamy lemon filling that sets naturally in the refrigerator. This easy recipe uses simple pantry ingredients and delivers perfectly firm, tangy-sweet squares every time.

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Course: Dessert

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: squares

Calories: 275kcal

Author: Chloe White

Cost: $2

Equipment

8x8-inch square pan
Parchment paper
Mixing bowl
whisk
food processor or rolling pin
spatula

Ingredients

250 g plain biscuits or graham crackers, crushed (about 2 1/2 cups)
125 g unsalted butter, melted (1/2 cup)
14 oz sweetened condensed milk
1/3 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup shredded coconut (optional)

Instructions

Crush the biscuits or graham crackers into fine crumbs using a food processor or rolling pin.
Mix the crumbs with melted butter until the texture resembles damp sand.
Press the mixture firmly into a parchment-lined 8x8-inch square pan, creating an even compact base.
Refrigerate the base for 20–30 minutes to firm up.
In a bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until thickened and smooth.
If using, fold shredded coconut into the filling mixture.
Pour the lemon filling over the chilled crust and spread evenly with a spatula.
Refrigerate for at least 4 hours or overnight until fully set.
Lift from pan using parchment overhang and slice into squares with a sharp knife, wiping between cuts.

Notes

Use freshly squeezed lemon juice for best flavor and proper thickening. Do not exceed 1/3 cup lemon juice per 14-ounce can of condensed milk to ensure the filling sets correctly. Chill at least 4 hours, preferably overnight, for clean slices. Press the crust firmly to avoid crumbling. Store refrigerated up to 5 days or freeze up to 2 months. Keep chilled until serving.

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