RECIPE COCONUT SLICE OF LEMON

INGREDIENTS

• 2 x 200 gm sachets rich shortbread
• 1 x 400g tin milk condensed
• 2 cups coconut
• 125g butter
• Crust of 1 lemon, finely grated
• 2 cups icing sugar
• 30 gm butter
• 3 tablespoons lemon juice

DIRECTION

• Grease a 20 cm x 30 cm slice with butter. 
• Use a food processor to crush the biscuits. 
• This takes 23 batches.
• Place the crushed biscuits, coconut, lemon zest and condensed milk in a large bowl. 
• Melt the butter and add other ingredients and mix well. 
• Press the mixture into the pan.
• For the icing, sift the icing sugar into a bowl and add the butter.
• Add lemon juice, a tablespoon at a time until the icing is smooth and spreadable.
• Spread slice with icing. 
• Refrigerate until firm, then cut into squares or triangles. 
• Store in the refrigerator.