Introduction

If you could capture sunshine on a plate, it would taste just like this Passionfruit & Lemon Condensed Milk Slice. Bright, velvety, and refreshingly tangy, this classic Australian no-bake dessert has become a staple in home kitchens, school bake sales, and summer gatherings over the years. It combines a buttery biscuit base with a silky citrus filling created from sweetened condensed milk, fresh lemon juice, and perfumy passionfruit pulp. The result is a perfectly balanced slice that is at once sweet yet tart, smooth yet firm, and seriously satisfying with each and every bite.

This dessert has strong ties to the home baking traditions of Australia and New Zealand, where no-bake slices gained huge popularity due to their simplicity, affordability, and convenience in warm climates. Instead of putting on the oven during very hot summer months, home bakers relied on chilled tray slices that could be quickly assembled and set in the refrigerator. The combination of condensed milk and citrus was especially loved for its creamy texture and refreshing flavor.

The Passionfruit & Lemon Condensed Milk Slice is still loved to this day, not only for its retro feel but also because it requires very little effort and produces a brilliant outcome. It contains minimal ingredients and does not require baking, thus making it perfect for novices in the kitchen or for those quite busy, or for anyone who would like a show-off dessert that can be ready in about a couple of hours. It’s also a great make-ahead dessert for parties, picnics, and holidays since it cuts very nicely and holds up perfectly.

From the buttery, slightly crunchy biscuit base to the velvety-smooth citrus layer, this can be enjoyed through a wide range of tastes. The passionfruit will add the tropical aroma and subtle crunch from the seeds, while the lemon will add that bright acidity which will cut through the condensed milk sweetness. This balance is what makes the slice so memorable and addictive.

Whether you want to make something special for the weekend, bring a potluck offering, or simply need a refreshing treat, this is a recipe that delivers maximum flavour with minimal effort. Serve chilled on a warm day, with a cup of tea, or as a light dessert after a big meal. Once you taste it, you’ll understand why this slice has remained an Australian classic.

Ingredients

Biscuit Base

250g plain sweet biscuits (like Marie or Digestive) crushed

100 g unsalted butter, melted

1 cup desiccated coconut

2 tablespoons lemon zest (optional for extra flavour)

Filling

1 can (395 g) sweetened condensed milk

1/2 cup fresh lemon juice

1/4 cup passionfruit pulp (fresh or canned)

1 teaspoon vanilla extract (optional)

Topping

1/4 cup passionfruit pulp

1 tbsp icing sugar (to thicken topping if needed)

Instructions

Line a 20 x 30 cm slice tin with baking paper, allowing some overhang for easy removal.

In a large bowl, mix together the crushed biscuits and desiccated coconut.

Add the melted butter to this and mix well until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the base of the prepared tin, smoothing the surface with the back of a spoon.

Refrigerate the base while you’re preparing the filling.

In a medium bowl, whisk together sweetened condensed milk, lemon juice, passion fruit pulp, and vanilla extract until smooth and thick.

Pour the filling over the chilled base, spreading it evenly.

To make the topping, mix the passionfruit pulp with icing sugar if you like the slightly thicker finish, then drizzle or spread over the filling.

Refrigerate for at least 2–4 hours, or until fully set.

Once firm, lift the slice out using the baking paper and cut into clean squares or bars.

Presentation Ideas

To elevate the dessert for entertaining or photography:

Serve chilled, with a thin lemon slice or passionfruit drizzle.

Dust lightly with icing sugar before serving.

Garnish with fresh mint leaves for colour contrast.

Serve with whipped cream or vanilla ice cream for added richness.

Plate on a white or pastel dish in order to enhance the bright color. Cut into small rectangles for a more sophisticated look and showcase on a tiered dessert stand.

Source

This slice is inspired by the traditional Australian refrigerator slices popularized in the mid-20th century. The use of pantry staples like condensed milk ensured versatility and affordability. Citrus fruits like lemon balanced the sweetness and reflected the fresh and vibrant flavors often associated with Australian baking. Passionfruit, grown widely throughout warmer regions, added a distinctly tropical flavor that, with this combination, has been recognized as a nostalgic favorite throughout Australia.

Recipe Details

Cuisine: Australian

Prep Time: 20 minutes

Rest/Chill time: 2–4 hours

Cooking time: Does not require baking

Serving: 12–16 slices

Difficulty: Easy

Category: No-bake dessert

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