Lemon Slice

Serves 12

  • 250g digestive biscuits
    ¾ cup (60 g) desiccated coconut
    100g butter, chopped
    ½ cup sweetened condensed milk
    1 tablespoon finely grated lemon zest
    2 cups (250g) Bundaberg Icing Sugar, sifted
    50g butter, softened
    2 tablespoons lemon juice
    1 tablespoon desiccated coconut, for topping

1. Grease and line a 28cm x 18cm x 3cm slice pan with non-stick baking paper, leaving a 5cm overhang on the long sides (this will make the slice easy to remove).

2. Place biscuits in a food processor and process until finely crushed. Add coconut and process until combined.

3. Place butter, condensed milk and lemon zest in a small saucepan over a moderate heat. Stir until butter melts. Remove from heat and cool slightly, then pour over biscuit mixture. Process until well combined. Press mixture evenly into prepared pan. Refrigerate for 1 hour or until firm.

4. Make icing. Combine icing sugar, butter and lemon juice in a bowl and beat with a wooden spoon until smooth. Spread over slice, then sprinkle with coconut. Refrigerate for 1 hour. Cut into squares. Store in the refrigerator.