Lemon Slice

Cook Time 10 minutes + 3 hours chilling/overnight is better

Servings makes 16 slices

Ingredients

400g digestive biscuits, crushed till crumb-like

1 cup desiccated coconut

Zest of 2 lemons

100g butter, melted

1 x 395g can sweetened condensed milk

Lemon Icing

4 cups icing sugar, sifted

¼ cup lemon juice (approx. 3-5 lemons)

20g butter, melted

Zest of 2 lemons

Method

Grease and line a slice tray (approx. 16 cm x 25 cm) with baking paper. Make sure the baking paper overhangs on the sides, for easy removal once it’s set.

In a large bowl, mix the biscuit crumbs, desiccated coconut and lemon zest. Add in the melted butter, condensed milk and mix well until the mixture is fully combined. Place the biscuit mixture into the prepared slice tin and firmly press down, creating a flat biscuit base for the icing to go on.

For the lemon icing, use a large bowl to whisk the icing sugar, lemon juice, butter, and zest together. Add in more lemon juice or water if the icing is too thick. It should be dollop consistency and easy to spread, but not runny. Spread the lemon icing over the biscuit base and sprinkle the top with lemon zest. Chill in the fridge for at least 3 hours, overnight is better.

To serve, slice up and enjoy with a cup of tea.