Gluten Free Lemon Jelly Slice

Lemon Jelly Slice (Gluten Free)

This Gluten Free Jelly Slice has been on my bucket list to make for a while now. Believe it or not it was my first time making jelly slice let alone a gluten free version. So I finally got around to making it and it did not disappoint! My friends certainly enjoyed it on the weekend.

To mix things up a little I decided on lemon flavoured jelly instead of the standard raspberry flavour. This resulted in me eating 1/4 of the slice myself it was that good! It’s such a fresh tasting slice with very few ingredients. Truly a perfect treat for spring or summer.

P.S. I’ve tweaked the recipe a little and added extra gelatine to the middle lemon layer, as I noticed it didn’t quite set as desired when I made it. So if you decide to make the recipe, please let me know how you go and if I got it right second time around?

Thanks for reading,

Gluten Free Lemon Jelly Slice
Prep Time
45 mins
Total Time
45 mins
Servings: 24 squares
  • 170 g butter, melted
  • 350 g plain gluten free sweet biscuits. I used Leda gluten free Arrowroot biscuits.
  • 1 tin (395g) condensed milk
  • 1/2 cup lemon juice (approximately 4 lemons)
  • 4 leaves gelatine (or 2 teaspoons gelatine powder)
  • 3/4 cup boiling water
  • 1 teaspoon gelatine leaf (or ½ teaspoon gelatine powder)
  • 1 packet (85g) lemon flavoured jelly crystals
  • 1 cup boiling water
  1. Lightly grease a 20cm x 30cm lamington tray and line with baking paper.
  2. Using a food processor crush biscuits until fine crumbs are formed, then add in melted butter and mix until combined.
  3. Press biscuit mixture evenly into the tray and refrigerate until cold and firm. Approximately 20 minutes.
  1. Mix condensed milk with lemon juice in a medium size bowl.
  2. In a small bowl with cold water, soak the gelatine leaves for 5 minutes until soft then squeeze excess water from the gelatine and dissolve in boiling water and cool.
  3. Once dissolved gelatine is cool, stir into the condensed milk mixture.
  4. Pour filling over the biscuit base then refrigerate until cold and set. Approximately 2 hours.
  1. Soak the gelatine leaf for 5 minutes in cold water to soften. Squeeze excess water from the gelatine then stir into a medium size bowl with jelly crystals and boiling water until gelatine and crystals are dissolved. Set aside to cool to room temperature.
  2. Pour jelly mixture over slice and refrigerate until jelly is set. Approximately 2-3 hours before cutting slice into squares and serving.


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