Ingredients

• 125g butter
• 250g milk arrowroot biscuits
• 1/2 cup condensed milk
• 1 cup coconut
• 1 tspn grated lemon rind

Icing

• 1 3/4 cups icing sugar
• 3 tblspns lemon juice
• 15g butter
• 2 tblspn coconut

Method

• Place condensed milk and butter in small saucepan.
• Stir over gentle heat until butter has melted and mixture is combined.
• Crush biscuits very finely, add lemon rind and coconut, mix well
• Add warm milk and butter mixture to crumbs.
• Mix ingredients together.
• Press into greased 28x18cm lamington tin.
• Refrigerate 1 hour.
• Ice with lemon icing, sprinkle with coconut.
• When icing has set, cut the slice into squares.

Wendy Eves.