This easy to make no-bake slice is perfect for afternoon tea on a bright spring day.
Please note: I use a 20ml tablespoon and 250ml measuring cup for all of my recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing.
Makes about 18 pieces (each about 4.5cm by 6cm).
250g (3/4 cup) sweetened condensed milk
250g Nice biscuits (I use Arnott’s brand when I can get hold of them)
85g (1 cup) desiccated coconut
1 tablespoon (20ml) fresh lemon juice
3 cups icing sugar
3 tablespoons (60ml) fresh lemon juice
1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice
Line an 18cm by 28cm slice pan with baking paper, plastic wrap or foil.
Melt the butter and condensed milk together.
Crush biscuits. I use a mortar and pestle so that the pieces are slightly uneven but overall are fine. You could use a blender or food processor.
Mix with coconut together in a large bowl until well combined. Sprinkle with lemon juice.
Add the butter and condensed milk mix and stir until well combined. The mixture will appear quite wet at this stage.
Press mixture into the prepared pan. Scrape over with a fork so that you get ridges, this will help the icing to stick.
Refrigerate while preparing icing (see instructions below).
Spread lemon icing over slice and sprinkle with extra coconut.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces.
Store slice in an airtight container in the refrigerator or freezer.
Combine icing sugar and lemon juice in a small bowl. If the mixture is too dry to spread, add a teaspoon of hot water from the kettle. You can keep adding icing sugar, lemon juice and hot water until you get a suitable amount/consistency.