Lemon slice always screams spring to me – a no bake dessert with fruit, what could be yummier on a sunny spring day? I love this recipe, it’s simple to make, the flavour of the coconut balances the lemon; and it is simply a winner as a dessert or cheeky snack. Coconut to me works with any recipe, the texture adds another element to every dish. I didn’t crush the biscuits for the base finely, as I like that bumpy feel you get when you crunch into it. This slice won’t keep long in the fridge, especially if you’re in a family of four or more…
- 1/2 cup condensed milk
- 125g butter
- 250g milk arrowroot/sweet biscuits
- 1 tsp grated lemon rind
- 1 cup shredded coconut
- 1 1/2 cups icing sugar
- 3 tbl lemon juice
- 15g butter
- handful of coconut, to sprinkle on top
Place condensed milk and butter in a small saucepan. Stir over low heat until butter is melted and mixture has combined.
Crush biscuits and place in a large bowl. (I crush by placing the biscuits in a plastic bag). Then add lemon rind and coconut. Mix through with a wooden spoon. Add the warm milk and butter to the biscuit crumb mixture. Combine until a sticky and consistent.
Press mixture in a greased tin or a baking dish with baking paper. Refrigerate for about an hour or until hard.
For the icing combine sifted icing sugar, lemon juice, and soft butter in a bowl. Mix well until smooth. Spread over chilled biscuit base and sprinkle with coconut. Refrigerate until icing is set.
Cut a generous slice and dig in!
Happy cooking, love Jem x