Jul 112010
 
Ingredients

The biscuit base
250g of plain biscuits (such as Arnott’s Marie), crushed
100g butter
½ cup condensed milk
1 cup desiccated coconut
1 teaspoon lemon rind, finely grated

The lemon icing
1 cup icing sugar
1 teaspoon soft butter
lemon juice
extra desiccated coconut

Method

The biscuit base
Melt the butter and condensed milk together in a small saucepan and then pour over the crushed biscuits, coconut and lemon rind (I normally reserve some of the wet ingredients until I see how sticky the mix is, adding extra coconut if too sticky). Mix well and press firmly into a slice tin. Refrigerate to set.

The lemon icing
Add the lemon juice to the icing sugar and butter a little at a time until you reach a spreadable consistency. Spread over the biscuit base.

Sprinkle with coconut and return to refrigerator to set before slicing into squares.

Author

Megan Goodman
Donvale

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