Unbaked Lemon Coconut Slice

This is a simple thing to make. It also freezes well. It is sticky so needs to be kept in the fridge, not on the countertop.

Unbaked Lemon Coconut Slice

Base
90 g (3 oz) butter
250 ml (8 oz) sweetened condensed milk
250g (8 oz) plain, sweet biscuits (US cookies) such as Nice, Marie or Arrowroot
1 C dessicated coconut/shredded coconut
2 tbsp lemon juice

Icing
1 1/2-13/4 C icing (confectioner's) sugar
1 tbsp butter, melted
2 tbsp lemon juice

Method
To make base: Crush biscuits finely. Combine butter and condensed milk in a saucepan over low heat and stir until butter melts. In a bowl combine crushed biscuits, butter mixture, coconut and lemon juice. Press mixture into a 9" x 13" greased or paper-lined pan and refrigerate until firm.

To make icing: Sift sugar. Combine with butter and lemon juice and beat with a wooden spoon until smooth. Add extra icing sugar is the icing is too liquid, or extra lemon juice if it is too stiff. Spread over slice and sprinkle with a little extra coconut. Refrigerate again until icing sets.



Cut into squares and enjoy!

Thanks to Our Red House for the recipe