A yummy slice with fresh zest. No need to bake. The perfect mid afternoon pick-me-up.
Prep time: 10 minutes Set time: 60 minutes Serves: 8
1 cup desiccated coconut
250g wine biscuits
1 lemon, zest only (save juice for icing)
120 g butter (we love Anchor)
1/2 cup sweetened condensed milk
Lemon icing 40 g butter (we love Anchor)
2 cups icing sugar
1 lemon, juice only
Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. Place biscuits in a food processor and process to form fine crumbs.
Transfer the mixture to a bowl, then combine with coconut and finely grated zest of 1 lemon. Place butter in a small saucepan over medium heat to melt. Stir in condensed milk. Pour melted mixture over the dry ingredients. Stir to combine well.
Press biscuit mixture into prepared tin. Refrigerate for one hour or until firm. When set, ice with lemon icing.
To make lemon icing, place the icing sugar in a bowl. Add melted butter and lemon juice and beat until smooth.