A citrus lover's dream, this gluten free citrus slice is an easy, no-bake recipe. A simple melt-and-mix base with biscuit pieces and coconut, topped with a smooth and zesty cream cheese icing.
Line an 8" (20cm) square cake tin with two long strips of baking paper. Make sure the paper overhangs the sides so you can use it to lift out the slice once it's set.
Zest the lemons and the orange onto a plate and set it aside. Juice one of the lemons and the orange (you can use the juice of the second lemon for something else), strain the juice and set that aside too.
Place the condensed milk, butter, half of the combined lemon and orange zest and 2 teaspoons of the combined lemon and orange juice into a microwave-safe bowl or jug, and microwave in short bursts until the butter is mostly melted. Mix until fully melted and combined. (You could also do this step in a small pot on the stove if you prefer).
Crush the biscuits. You can either do this in a food processor or put the biscuits in a large snaplock bag and crush them with a rolling pin. It's ok to have some larger pieces of biscuit, they'll add crunch to the slice.
Place the crushed biscuits and desiccated coconut in a large bowl and stir to combine. Add in the wet ingredients and mix.
Press the mixture into the cake tin, and spread it out to make an even layer. Pop it into the fridge.
Make the Icing:
In a medium bowl, beat the softened butter and the remaining citrus zest with an electric mixer until smooth. Add the cream cheese and beat on medium speed until combined.
Add in the icing sugar a few spoonfuls at a time, beating just until combined after each addition. Once you've added the last of the icing sugar, scrape down the sides of the bowl and mix briefly again. If the icing is too thick to spread, you can add a little of the remaining citrus juice to thin it down.
Spread the icing over the base, and refrigerate the slice for 2-3 hours or until firm. You can speed it up by popping it into the freezer, just don't let it actually freeze!
Use the overhanging edges of the baking paper to lift the slice out of the tin. Cut into pieces using a large sharp knife. Store the slice in an airtight container in the fridge.
Notes
*You can use any complementary flavour of gluten-free biscuit that you like.Use whichever citrus you have on hand (lemons, oranges, limes, mandarins etc.) in this recipe. If you like it extra citrus-y, you can add more zest to the base and the icing.To make the slice egg-free, make sure you choose egg-free biscuits.To make the slice dairy free, replace the condensed milk with 1 can of sweetened condensed coconut milk, replace the butter in the base with a dairy-free/vegan butter alternative, and check that the gluten free biscuits you're using are also dairy free. Make sure you have some extra biscuits on hand, as the condensed coconut milk is a bit runnier than the regular one and you may need to add more biscuits to firm up the base mixture.For the icing, you have a couple of choices to make it dairy free. You could try a dairy-free cream cheese alternative (I haven't tested this, and you may need to adjust the icing sugar amount to get the right consistency in the icing). Or, you can do a simple "butter"cream icing instead. Just beat 125g of the dairy free butter with the citrus zest until it's creamy, then beat in 250g of sifted icing sugar and enough citrus juice to make a thick icing.
Enjoyed this recipe?Tag @gfkiwifavourites on Facebook or Instagram, and hashtag #gfkiwifavourites on Instagram ❤ It makes my day to see what you've been making!