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.