Lemon Crisp Custard Slice

You know those recipes that come from a craving you didn’t even mean to have?
That was this one for me.

I wasn’t trying to bake. I wasn’t even hungry, really. I was just wandering around the kitchen, opening cupboards the way you do when you’re restless — not looking for anything in particular, just something. And there they were: a packet of Lemon Crisp biscuits, a bit crumpled from sitting too long at the back of the shelf.

It hit me that I hadn’t had them in years. They remind me of afternoons at my grandmother’s house — the kind of lemony sweetness that stuck to your fingers and made your tongue tingle just a bit. I remembered how she used to turn anything into dessert. A packet of biscuits, a tin of milk, some cream — that’s all she ever needed.

So I thought, why not? I didn’t have much, but I had enough. I layered, whisked, and guessed my way through it, and when I finally cut into it the next day, I swear it tasted like nostalgia. The kind of thing that doesn’t need to be perfect because it already feels familiar.

This slice isn’t fancy. It doesn’t need to be. It’s soft and tangy and a little crumbly in all the right ways. It’s something you make when you want to treat yourself without turning it into a whole production. Something that just feels good — quietly good.

Ingredients

For the slice:

• 1 packet (250 g) Arnott’s Lemon Crisp biscuits
• 2 cups (500 mL) milk
• 1 packet (100 g) vanilla or lemon instant pudding mix (or custard mix)
• 300 mL thickened cream
• 1 tsp lemon zest
• 2 tbsp lemon juice
• ½ cup (160 g) sweetened condensed milk (optional, but makes it lush)

For the topping (optional):

• ½ cup icing sugar
• 1–2 tbsp lemon juice
• Crushed Lemon Crisp crumbs or a bit of grated lemon zest

Directions

1️⃣ Line your tin — about 20×20 cm is perfect. I like to line it with baking paper so it’s easy to lift out later. Lay down a neat layer of Lemon Crisps on the base. They won’t fit perfectly, and that’s fine.

2️⃣ Make the filling. In a big bowl, whisk the pudding mix and milk until it thickens a bit. Then stir in the cream, lemon juice, zest, and condensed milk if you’re using it. It’ll go creamy and smooth, and the smell alone will make you smile.

3️⃣ Layer it up. Pour half the filling over the biscuits, smooth it out, then add another layer of biscuits. Pour the rest of the filling, then top it with one final layer. It’s okay if it looks a little uneven this isn’t a cake, it’s comfort in a tin.

4️⃣ Chill. Cover it and pop it in the fridge for at least 4 hours, though overnight is even better. That’s when the magic happens the biscuits soften, and the whole thing comes together like a dream.

5️⃣ Glaze (if you’re feeling fancy). Mix the icing sugar with lemon juice until it’s a soft drizzle. Pour it on top and let it set. Add a bit of zest or crushed biscuits for a little extra charm.

Then cut yourself a square. Or two. No judgment here.

Recipe FAQs

1. Can I use other biscuits?
Yeah, totally. Marie biscuits, Nice, or even plain digestives work fine. Lemon Crisps just give it that nostalgic flavor, but use whatever’s in the cupboard.

2. Do I have to add condensed milk?
Nope. It just makes it richer and creamier. Without it, it’s still delicious — just a bit lighter.

3. How long does it last in the fridge?
About 3–4 days, but honestly, you’ll be lucky if it makes it past the second.

4. Can I freeze it?
You can, but it’s better fresh. The biscuits go a bit too soft after thawing.

5. What’s the best time to eat it?
Late at night, when the house is quiet. Straight from the fridge, fork in hand, no plate. Just you, the cold lemony cream, and that small quiet joy that only homemade things give.

Lemon Crisp Custard Slice

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the slice:*

• * 1 packet (250 g) Arnott’s Lemon Crisp biscuits

• * 2 cups (500 mL) milk

• * 1 packet (100 g) vanilla or lemon instant pudding mix (or custard mix)

• * 300 mL thickened cream

• * 1 tsp lemon zest

• * 2 tbsp lemon juice

• * ½ cup (160 g) sweetened condensed milk (optional, but makes it lush)

• *For the topping (optional):*

• * ½ cup icing sugar

• * 1–2 tbsp lemon juice

• * Crushed Lemon Crisp crumbs or a bit of grated lemon zest

Directions

• *Line your tin* — about 20×20 cm is perfect. I like to line it with baking paper so it’s easy to lift out later. Lay down a neat layer of Lemon Crisps on the base. They won’t fit perfectly, and that’s fine.
• *Make the filling.* In a big bowl, whisk the pudding mix and milk until it thickens a bit. Then stir in the cream, lemon juice, zest, and condensed milk if you’re using it. It’ll go creamy and smooth, and the smell alone will make you smile.
• *Layer it up.* Pour half the filling over the biscuits, smooth it out, then add another layer of biscuits. Pour the rest of the filling, then top it with one final layer. It’s okay if it looks a little uneven this isn’t a cake, it’s comfort in a tin.
• *Chill.* Cover it and pop it in the fridge for at least 4 hours, though overnight is even better. That’s when the magic happens the biscuits soften, and the whole thing comes together like a dream.
• *Glaze (if you’re feeling fancy).* Mix the icing sugar with lemon juice until it’s a soft drizzle. Pour it on top and let it set. Add a bit of zest or crushed biscuits for a little extra charm.