Show me a person who doesn’t love lemon coconut slice and I’ll show you a lier. It has to be hands down one of the yummiest slices and it’s so simple to make. Everyone has their own version (which don’t really vary much) and this one is mine. I can’t remember the original source of this recipe but I like my lemon slice really lemony and the icing has to be not too thick but not too thin either. Adapt to your personal taste. I also think the quality of the biscuits enhances the flavour. Try this one – it’s light, lemony and luscious!
For the base:
1 x 250g packet of Digestive or Milk Arrowroot biscuits, crushed
1 x cup dessicated coconut
1 x grated lemon rind
125g butter (more if base is too crumbly)
1/2 can (200ml) condensed milk (freeze leftover condensed milk or just double the recipe)!
Combine biscuit crumbs, coconut and lemon rind in a large mixing bowl. Melt butter in a medium saucepan, add condensed milk and stir over a low heat until combined. Pour over crumb mixture. Mix well. Using fingers, press firmly into a lined 18cm x 28cm slice tins. Refrigerate.
For the icing:
3 cups sifted icing sugar
2-3 lemons, juiced
Combine all ingredients and beat/mix until smooth. Spread over chilled base. If desired, sprinkle with more coconut, or grated lemon rind. Allow to set in fridge for a few ours. Lift off tin using foil as handle. Cut into fingers, or as preferred.