TOO EASY RECIPE LEMON SLICE

MAKES 48 SQUARES
 

INGREDIENTS

• 2 x 200g packets shortbread (I used Caramel Shortbread Paradise)
• 2 cups desiccated coconut   
• 400g can of evaporated skimmed milk   
• 125g butter, melted
• Zest of 1 lemon, finely chopped   

FROSTING       

• 2 cups icing sugar   
• 30 gm butter, softened   
• 23 tablespoons of fresh lemon juice   
• 1 tablespoon of desiccated coconut   

DIRECTION   

• Grease a 20 cm x 30 cm slice with butter.
• Use a food processor to crush the biscuits, it takes 23 batches (if you do not have a food processor, place the biscuits in a plastic bag and strong roll / break / crunch with a rolling pin).
• Place the crushed biscuits, coconut, lemon zest and condensed milk in a large bowl.
• Melt the butter and add other ingredients and mix well. 
• Firmly press 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, sprinkle with coconut and refrigerate until firm, then cut into squares or triangles. 
• Store in the refrigerator.
• rating
• You can make this recipe in stages. 
• I used to make the base, then refrigerate overnight ice the next morning easier to ice when the base is cold  then slice when you get a chance.