Double Lemon Slice

mouth watering vegan lemon slice on plate with a cup of tea on side

If Sansa Stark lived in Australia, this would be her go-to dessert. Lemon slice, but with an extra punchy zing that only lemon myrtle can deliver — and on top of that, it’s super easy to make!

Preparation time Prep: 15 mins
cook 5 mins
set 2 hours

You will need:

  • 500g plain sweet biscuits
  • ½ cup desiccated coconut
  • 1 cup condensed oat milk*
  • 180g margarine, melted
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
Lemon myrtle icing:
  • 2 cups icing sugar, sifted
  • 25g margarine
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon myrtle powder
Recipe: Simon Toohey


  • 1Grease and put baking paper in a 19 x 19cm tin.
  • 2Blend the biscuits and the desiccated coconut to a rough crumble.
  • 3Add the condensed oat milk, margarine, lemon zest and lemon juice and blitz until combined.
  • 4Pour the mixture into the prepared tin and press down firmly to form a nice solid base.
  • 5Add the icing ingredients (making sure you sift the icing sugar) to a warming pan, then mix together on low heat until it's all melted and combined.
  • 6Pour the icing over the base, and quickly tilt the baking tray in all directions to ensure the icing spreads to all the edges and corners before it cools. Place in the fridge to set.
  • 7Add a verrrry light dusting of lemon myrtle powder on top if you like — and slice into pieces to serve :)

*Variation: *Condensed coconut or soy milk will work too if you can't find condensed oat milk!

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