Zesty lemon and coconut slice

Sweet with a touch of zest, this delicious lemon and coconut slice is definitely worth a try. It’s a no-bake with only a few ingredients so is super easy to make, with a crumbly biscuit base topped with lemon icing, icing sugar and coconut. 

You can store it in an airtight container in the fridge –  just take the slice out about 15 minutes before eating because it’s at its best at room temperature.

Ingredients

• 1/2 cup sweetened condensed milk
• 100g butter
• 200g granita biscuits
• 1 cup shredded coconut
• 2 tsp finely grated lemon rind

Lemon icing

• 2 cups pure icing sugar
• 20g butter, softened
• 2 1/2 tbsp lemon juice

Method

1. Grease a 3cm deep, 15.5cm x 25cm slab pan. 
2. Line base and sides with baking paper, extending paper 2cm above edges of pan. 
3. Place condensed milk and butter in small saucepan over medium heat. 
4. Cook, stirring, for five minutes or until smooth and combined. Remove from heat. 
5. Using food processor, process biscuits until fine crumbs. Transfer to bowl. 
6. Add coconut and lemon rind. Stir to combine.
7. Add hot butter mixture. Mix well to combine. 
8. Press mixture over prepared pan. Cover. Refrigerate for 1 1/2 hours. 
9. Meanwhile, start making the lemon icing.
10. Sift icing sugar into bowl. Add butter and lemon juice. 
11. Beat with wooden spoon until smooth and combined. 
12. Spread icing over slice. Stand at room temperature for 30 minutes.