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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.