This Barker’s lemon slice recipe has our mouths watering. We couldn’t wait to make it. Tangy, delicious and incredibly easy to make.
Serves 12-18 Prep Time 35 Minutes
3/4 cup condensed milk
1/2 cup + 2 cups dessicated coconut
2 packets Arrowroot biscuits (GF if desired)
370g jar Barkers lemon curd
1 cup shredded coconut
Grease and line a 18cm x 28cm slice tin.
Crush the biscuits by placing into a plastic bag and bashing it with a rolling pin until fine crumbs, or blitz in the food processor.
Near-melt the butter and add condensed milk, stir to combine. Add half a cup of desiccated coconut and crushed biscuits, mix well.
Press these ingredients into your greased tin, then place in the fridge and allow to set.
In a clean bowl empty the jar of lemon Curd and add remaining desiccated and shredded coconut (reserving 1 tablespoon) mixing well to combine.
Take the base out of the fridge and spread the topping over the base, spreading evenly.
Sprinkle 1 tablespoon of shredded coconut over the top and press down lightly.
Place in the fridge and when set cut into small squares.