Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 200g sweetened condensed milk
- 125g butter (or Olivani Spread)
- 250g packet plain biscuits
- 1 cup desiccated coconut (100g)
- Zest and juice from 1 lemon
Lemon Icing
- 1 cup Chelsea Icing Sugar (150g)
- 1 tsp lemon juice
- Hot water
- Desiccated coconut, to sprinkle on top
Chelsea Products in Recipe
Reviews
89
What did you think of this recipe?
Thomas
It was easy to make and it tastes amazing! I love your cookbooks. I have got about four of them. I loved the taste
5
Me
I'm not a fan of sweet things but my neighbor made this and brought some over, I just couldn't stop eating it! Delish!! & so easy
5
Lucia
We love this. So easy. Hardest part is waiting for it to set! Question: how long can it stay in the fridge once made?Chelsea Sugar: It can be kept in the fridge for 3-7 days.
5
DW
I have tried many recipes from Chelsea, but this was absolutely woeful. I followed recipe exactly and found it was way too sweet, wet and greasy. Unfortunately I had only purchased 1 pkt of biscuits and ran out of coconut trying to absorb the moisture. If I could give it a minus score I would. The sweetness overrides any of the delicious tang of the lemon unfortunately.
1
addi
It's tasty.
5
Suz
Easy as and very good.
5
Lashana
Love this slice. I always add extra lemon juice for more flavour. Add yellow food coloring makes icing stand out. my icing is never as thick as it looks on the picture so I try double it next time.
4
Shannon
Mine turned out more like a fudge consistency. Would use half the amount of condensed milk next time or double biscuits
3
Hi
Hi just wondering for uncooked lemon slice do you add the whole lemon in recipe rind and all. ThanksCHELSEA: Hi there, you need to add the juice and the zest of the lemon. We have updated the recipe to make this easier to understand. Enjoy :-)
5
Jane
This is so simple and delicious. I always get asked for the recipe. A real hit!
5
Method
Grease and line a 20cm square baking tin.
Melt condensed milk and butter together. Crush biscuits and add to butter mixture together with the coconut, lemon zest and lemon juice. Press into tin, then refrigerate for 1 hour.
Lemon Slice
Mix together Chelsea Icing Sugar, lemon juice and enough hot water to form a smooth spreadable consistency. Spread over the slice and sprinkle with coconut. Leave to set.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
89
What did you think of this recipe?
Thomas
It was easy to make and it tastes amazing! I love your cookbooks. I have got about four of them. I loved the taste
5
Me
I'm not a fan of sweet things but my neighbor made this and brought some over, I just couldn't stop eating it! Delish!! & so easy
5
Lucia
We love this. So easy. Hardest part is waiting for it to set! Question: how long can it stay in the fridge once made?Chelsea Sugar: It can be kept in the fridge for 3-7 days.
5
DW
I have tried many recipes from Chelsea, but this was absolutely woeful. I followed recipe exactly and found it was way too sweet, wet and greasy. Unfortunately I had only purchased 1 pkt of biscuits and ran out of coconut trying to absorb the moisture. If I could give it a minus score I would. The sweetness overrides any of the delicious tang of the lemon unfortunately.
1
addi
It's tasty.
5
Suz
Easy as and very good.
5
Lashana
Love this slice. I always add extra lemon juice for more flavour. Add yellow food coloring makes icing stand out. my icing is never as thick as it looks on the picture so I try double it next time.
4
Shannon
Mine turned out more like a fudge consistency. Would use half the amount of condensed milk next time or double biscuits
3
Hi
Hi just wondering for uncooked lemon slice do you add the whole lemon in recipe rind and all. ThanksCHELSEA: Hi there, you need to add the juice and the zest of the lemon. We have updated the recipe to make this easier to understand. Enjoy :-)
5
Jane
This is so simple and delicious. I always get asked for the recipe. A real hit!
5
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ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened (or Olivani Spread)
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
- 1 tsp finely grated lemon rind
- ¾ cup Meadow Fresh Traditional Sour Cream
- 125g punnet blueberries
- Chelsea Icing Sugar, for dusting
ingredients
CAKE
- 125g Butter
- ¾ Cup Chelsea Caster Sugar
- 1 Teaspoon Vanilla Essence
- 2 Eggs
- 2 Cups Self Raising Flour
- Pinch of Salt
- ⅔ Cup Milk
LEMON CHEESE
- 1 Cup Chelsea Caster Sugar
- Finely grated Rind of 4 Lemons
- Juice of 4 Lemons (1 Cup)
- 4 Egg Yolks
- 125g Butter
ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
Cake
- 120g butter, softened
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 tsp Edmonds Baking Powder
- ⅔ cup Chelsea White Sugar (150g)
- 2 large eggs
- ¼ cup Meadow Fresh Original Milk (60ml)
- grated rind and juice of 1 lemon
Topping
- juice of 1 lemon
- ½ cup Chelsea White Sugar (113g)
- 3-4 Tbsp boiling water (to dissolve sugar)
learn about baking
How to Choose SugarFor Baking?
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