Lemon Coconut Slice

INGREDIENTS

50 grams of butter

395 gram can of condensed milk

1 tbsp freshly squeezed lemon juice

250 grams Marie biscuits, crushed

1/2 cup desiccated coconut

Lemon Icing

1 & 3/4 cup of icing sugar

2 tbsp freshly squeezed lemon juice

1. Lightly grease and line a lamington tray with greaseproof paper making you leave enough overhang on the sides to lift out the slice when set.

2. Place butter and condensed milk in a small saucepan and stir over low heat until melted and smooth. Stir in lemon juice and set aside. (Mix will appear thick and a little lumpy.)

3. In a bowl, combine the crushed biscuits and coconut. Stir in the condensed milk mixture and mix until combined.

4. Press mix into the bottom of the pan and flatten out evenly with the base of a wet spoon. (Dip the spoon in water now and then to stop it sticking so you can press it down evenly.)

5. Make the icing by combining the icing sugar and lemon juice in a small saucepan over low heat until stir until warmed and smooth.

6. Pour icing over the base and sprinkle with extra coconut if desired.

7. Refrigerate for at least 3 hours.

8. When set, remove from the pan using the paper overhang and then cut into squares.