What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Base:
250g (about 2 cups) plain sweet biscuits (Arnott’s Marie, Nice, or digestive-style)
125g (½ cup / 1 stick) unsalted butter, melted
For the Filling:
1 can (395g) sweetened condensed milk (the star!)
80ml (⅓ cup) fresh lemon juice (~1–2 lemons)
2 tbsp finely grated lemon zest (don’t skip—the oil adds punch!)
100ml (~6–8 tbsp) passionfruit pulp (fresh or canned—seeds included!)
Optional: 1 tsp gelatine + 1 tbsp hot water (for firmer set in heat)
For the Topping (Optional but Recommended):
2 tbsp extra passionfruit pulp
1 tsp icing sugar (lightly sweetens the top)
That’s it.
No eggs. No flour.
Just real ingredients, chilled into bliss.
💡 Pro tip: Use fresh passionfruit when in season—they’re more aromatic than canned.
🔥 How to Make It: Step-by-Step, Zest-by-Zest
Let’s build this like we’re making edible sunshine—one layer at a time.
Step 1: Make the Base
Crush biscuits into fine crumbs (use a food processor or rolling pin).
Mix with melted butter until moistened.
Press firmly into the bottom of an 8×8-inch or 20x20cm pan lined with parchment paper.
Chill while making the filling.
👉 Pro move: Use the bottom of a glass to press it smooth and even.
Step 2: Prepare Gelatine (If Using)
In a small bowl, sprinkle gelatine over hot water. Stir until dissolved. Set aside to cool slightly.
👉 Skip this step if you prefer a softer, spoonable texture.
Step 3: Mix the Filling
In a large bowl:
Whisk together sweetened condensed milk, lemon juice, lemon zest, and passionfruit pulp.
If using gelatine, whisk it in now until fully blended.
👉 Batter will thicken immediately—this is normal!
Step 4: Pour & Chill
Pour filling over the base.
Smooth the top with a spatula.
Refrigerate at least 4 hours, or overnight for best results.
💡 Hot weather tip: The gelatine version holds up better at outdoor events.
Step 5: Top & Serve
Just before serving, drizzle or dot with extra passionfruit pulp.
Lightly dust with icing sugar for a pretty finish.
Slice into squares with a sharp knife (wipe blade between cuts).
Serve cold—with coffee, tea, or just quiet joy.
Bonus: Leftovers keep beautifully for 3–4 days in the fridge.
💡 Pro Tips for Next-Level Success
🍊 Love more tartness? Add a splash of lime juice to the filling
🧈 Butter temperature matters: Warm, not hot—so it doesn’t melt the base
🍈 Tropical twist: Add mango purée or coconut cream for a piña colada vibe
🍽️ Gluten-free? Use certified GF biscuits like Schär or plain rice crackers
🧊 Freezer option: Freeze unbaked slice up to 1 month. Thaw in fridge before serving
🎁 Gift idea: Layer in a clear container with ribbon—“Homemade Aussie Slice”
🍽️ When to Serve These Golden Gems
🌞 Summer picnics and beach days
🍸 High tea with scones and clotted cream
🎂 Kids’ birthday parties (they love the seeds!)
🫶 To someone who says, “I don’t eat desserts” —watch them go back for seconds
Because once they taste that tangy-citrus, creamy-tropical magic?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
A can of condensed milk
Two kinds of citrus joy
And the courage to say: “Today, I’m making sunshine.”
And when your partner says, “Did you get this from a café?”
Or your kid asks for “one more piece” after dinner…
You’ll know:
You didn’t just make dessert.
You made happiness.
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