LEMON and COCONUT SLICE
When life is
a little busy and you need a quick and easy bounce to go with a cup of tea in
the morning or afternoon, this lemon and coconut slice is the perfect solution!
Ingredients
Lemon Slice
Base
- lemon juice from 1 lemon
- 250 g (3/4 cup) condensed milk
- lemon zest from 1 lemon
- 90 g (1 cup) desiccated coconut
- 80 g butter
- 250 g biscuits plain sweet biscuits (like Arnotts Marie biscuits)
Lemon
Frosting
- 5 tbs lemon juice
- 3 tbs desiccated coconut
- 360 g icing sugar
- 90 g butter softened to room temperature
Instructions
First, grease
and line a 22 cm x 32 cm rectangular baking pan with parchment paper.
Then, crush
the cookies and place them in a bowl.
Add the
coconut and grated lemon zest. Mix to combine.
Add the
melted butter, condensed milk and lemon juice to the cookie mixture. Mix well
until homogeneous.
Press into
the prepared pan and place in the refrigerator.
In a bowl,
whisk the icing sugar, butter at room temperature and lemon juice in a bowl
until creamy and `` freezing '' - if the frosting is too thick to spread, add a
little more lemon juice.
Spread the
frosting on the slice, sprinkle with additional coconut and put back in the
fridge to set well.
To slice.
Store in an
airtight container in the refrigerator for up to 1 week.
Happy
Cooking Time.
