Ingredients

½ cup sweetened condensed milk

125 grams butter

250 grams milk arrowroot biscuits

1 teaspoon grated lemon rind

1 cup desiccated coconut

Lemon icing

1 ¾ cups icing sugar

3 tablespoons lemon juice

15 grams butter

2 tablespoons coconut

Method

Slice: Put the condensed milk and the butter in a small saucepan and stir it over a gentle heat until the butter is melted and combined.  Crush the biscuits finely in a food processor. If you don’t have one, you can place the biscuits in a plas­tic bag and carefully smash them with a rolling pin to crush them. Add the lemon rind and coconut and mix together. Add the con­densed milk and butter mixture to the crushed biscuits and combine. Press this into a greased slice tin (I also line with baking paper) 28cm x 18cm. Refrigerate for an hour.

Icing: Combine the icing sugar, lemon juice and butter in a bowl and mix well to form a smooth  icing. Spread evenly over the slice and top with coconut or icing sugar.