No bake lemon and raspberry tray bake with a Jammie Dodger biscuit base, topped with zesty white chocolate fudge, raspberry jam and lemon curd.
No Bake Recipes
No-bake recipes are my go-to this spring and summer, and it’s easy to see why they’ve become so popular! I can’t wait to share even more easy no-bake desserts with you. I already have some favourites on the blog, including my Custard Cream traybake, Carrot Cake Rocky Road, and Lemon Meringue Rocky Road, plus plenty more in my no-bake recipe collection.
What I love most about no-bake treats is how simple and fuss-free they are. They’re quicker to make, require fewer ingredients, and you don’t even need to turn on the oven, perfect for warmer days. With minimal equipment and lower costs, these easy no-bake desserts are ideal for anyone looking for delicious bakes without the effort. And the best part? You still get an indulgent, crowd-pleasing dessert every time. Total win for me!
Lemon and Raspberry Biscuit Slice
Let’s take a moment for these lemon and raspberry bars. First of all, they’re no-bake, so they’re already a winner. And secondly… lemon and raspberry! This flavour combination just screams spring and summer. The fresh, zesty lemon paired with sweet raspberry is a match made in heaven, and if you haven’t tried it yet, this is your sign.
This recipe is all about flavour and texture. It starts with a buttery biscuit base made using Jammie Dodgers for that extra raspberry twist because who doesn’t love a Jammie Dodger? On top, there’s a smooth and fudgy white chocolate layer, flavoured with lemon for that perfect citrus twist. To finish, it’s decorated with swirls of raspberry jam and lemon curd for a beautiful and delicious topping.
Honestly, this dessert is an absolute dream, easy to make, packed with flavour, and perfect for the warmer months!
Ingredients
- Jammie Dodgers– The perfect biscuit base, adding raspberry flavour and sweetness.
- Condensed Milk– Helps bind the base together while adding a rich, creamy sweetness.
- Butter– Melts into the biscuits to create a firm, buttery base that sets perfectly.
- White Chocolate– Creates a smooth, creamy fudge layer with a sweet, indulgent taste. I usually use a supermarkets own such as Aldis own which is 75p for 100g.
- Condensed Milk– Gives the fudge its soft, melt-in-the-mouth texture and helps it set without baking.
- Lemon Flavouring– Adds a fresh, zesty citrus kick that balances the sweetness and enhances the lemon flavour.
- Lemon Curd– Brings a tangy, citrus finish that complements the creamy fudge layer.
- Raspberry Jam– Adds a fruity sweetness and a pop of colour, pairing perfectly with the lemon.
Why You’ll Love This Recipe
If you’re looking for an easy no-bake dessert that’s bursting with fresh, fruity flavour, this lemon and raspberry tray bake is for you. Here’s why you’ll love it:
- No oven needed– Perfect for warm weather baking, this no-bake raspberry and lemon dessert is quick and fuss-free.
- Easy to make– With simple steps and minimal equipment, it’s ideal for beginners or when you need a last-minute treat.
- Delicious flavour combo– The zingy lemon and sweet raspberry create a classic spring and summer dessert pairing.
- Creamy and crunchy textures– A buttery biscuit base topped with smooth white chocolate fudge and fruity toppings.
- Budget-friendly ingredients– Made with a handful of affordable, easy-to-find ingredients.
- Perfect for any occasion– Great for picnics, parties, or as a no-bake tray bake to share.
Tips & Tricks
- Crush biscuits finely– For a firm, even base, crush your Jammie Dodgers into fine crumbs so the mixture holds together well.
- Press the base firmly– Use the back of a spoon or a spatula to press the biscuit base tightly into the tin to avoid a crumbly slice.
- Don’t overheat the chocolate– Melt gently to keep the fudge smooth and prevent it from seizing.
- Adjust lemon flavour to taste– Add your lemon flavouring gradually so you get the perfect balance of sweet and tangy.
- Swirl toppings for a pretty finish– Lightly swirl the raspberry jam and lemon curd for a bakery-style look.
- Chill for long enough– Let the tray bake set in the fridge for at least 3 hours (or overnight) for clean slices.
- Use baking paper– Line your tin to easily lift out the no-bake biscuit slice once set.
Frequently Asked Questions
How do I store this no-bake lemon and raspberry tray bake?
Store your no-bake lemon dessert in an airtight container in the fridge for up to 4–5 days. This keeps the fudge layer firm and fresh.
Can I freeze this no-bake tray bake?
Yes! This lemon and raspberry slice freezes well. Wrap it tightly and freeze for up to 2 months. Defrost in the fridge before serving.
Can I use a different biscuit for the base?
Absolutely. While Jammie Dodgers add a lovely raspberry flavour, you can use digestives, shortbread, or any plain biscuit for your no-bake biscuit base and it flavour it with raspberry extract.
What can I use instead of lemon flavouring?
I recommend using lemon flavouring/extract. Using lemon juice may seize your chocolate.
Why isn’t my fudge layer setting?
This usually happens if the ratio of chocolate to condensed milk is off or if it hasn’t chilled long enough. Make sure to measure accurately and chill your no-bake fudge layer for at least 3-4 hours.
Can I make this no-bake dessert ahead of time?
Yes, this is a great make-ahead no-bake dessert. Prepare it the day before and let it set overnight for best results.
Do I have to use both lemon curd and raspberry jam?
No, you can customise the topping. However, using both gives that perfect balance of sweet and tangy in this lemon and raspberry tray bake.
How do I get clean slices?
Use a sharp knife and wipe it between cuts. Chilling the tray bake fully will also help you achieve neat, clean slices of your no-bake slice recipe.
Pin It
This no-bake lemon and raspberry tray bake is the perfect easy dessert for spring and summer. With its buttery biscuit base, creamy white chocolate lemon fudge layer, and fruity topping, it’s a no-bake slice recipe that’s packed with flavour and texture.
Not only is it quick and simple to make, but it also uses minimal ingredients and no oven, making it ideal for anyone looking for an easy no-bake dessert that still feels indulgent. The combination of zesty lemon and sweet raspberry creates a fresh, vibrant flavour that’s hard to resist.
Whether you’re making it for a party, picnic, or just a weekend treat, this lemon and raspberry dessert is guaranteed to impress. Once you try it, it’ll quickly become one of your go-to no-bake tray bake recipes!
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Lemon and Raspberry Biscuit Slice (No Bake)
Ingredients
Biscuit Layer
- 300g Jammie Dodgers (Finely Crushed).
- 90g Unsalted Butter
- 90g Condensed Milk
Fudge Layer
- 300g White Chocolate
- 300g Condensed Milk
- 1-2 Tsp Lemon Flavouring
- 30g Lemon Curd
- 30g Raspberry Jam
- Raspberry Sprinkles (Optional).
Instructions
- Line an 8×8-inch tin with baking paper and set aside. Crush the Jammie Dodger biscuits into fine crumbs and place them in a large bowl. Add the melted butter and condensed milk, then mix until the mixture comes together like a soft, sticky dough. Press the mixture firmly and evenly into your prepared tin.
- In a microwave-safe bowl, add the white chocolate pieces along with the remaining condensed milk. Melt in short 20–30 second bursts, stirring each time, until smooth, thick and glossy. Flavour with your lemon flavouring then pour the chocolate topping over the biscuit base and spread it out evenly to the edges. Decorate the top with raspberry jam, lemon curd and raspberry pieces.
- Chill the traybake in the fridge for around 3 hours or until completely set. Once firm, slice into squares and enjoy your tray bake!