Ingredients:
• 80g melted butter
• 250g rich tea biscuits
• 250g condensed milk
• 90g desiccated coconut
• Juice and zest from one lemon
• 350g icing sugar
• 90g softened butter
• Juice from 2 large lemons (about 5 tbsp
• Zest of half a lemon
• 1 tbsp desiccated coconut
Instructions:
- Line a 22cm X 32cm rectangular baking tin with baking paper.
- Crush biscuits in a bag with a rolling pin until really fine (like sand) and place into a bowl.
- Add the coconut and grated lemon zest. Mix to combine.
- Add the melted butter, condensed milk and the juice from 1 lemon to the biscuit mixture. Mix thoroughly until well combined.
- Press into the prepared tin and place into the fridge.
- In a bowl, whisk the room temperature butter with a hand mixer for a few minutes. Then sieve in the icing sugar and add the lemon juice.
- Mix until creamy and spreadable- if the frosting is too thick to spread, add a little more lemon juice or a drop of milk.
- Spread the frosting over the slice, sprinkle with the extra coconut and lemon zest and place back into the fridge to set completely for a few hours.
- Cut into slices and store in an airtight container in the fridge for up to 1 week
