Too-easy lemon slice recipe
Makes 48 squares
Egg-free, nut-free (check your biscuits)
- 2 x 200g packets shortbread biscuits (I used Paradise Butterscotch Shortbread)
- 2 cups desiccated coconut
- 400g can skim condensed milk
- 125g butter, melted
- Zest of 1 lemon, finely chopped
- 2 cups icing sugar
- 30g butter, softened
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon desiccated coconut
Grease a 20cm x 30cm slice tin with butter.
Use a food processor to crush the biscuits, this takes 2-3 batches (if you don’t have a food processor, put the biscuits in a strong plastic bag and roll/smash/crunch with a rolling pin).
Place crushed biscuits, coconut, lemon rind and condensed milk in a large bowl.
Melt butter and add to other ingredients, mix well. Firmly press mixture into tray.
To make icing, sift icing sugar into bowl and stir in butter. Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency.
Spread slice with icing, sprinkle with coconut, refrigerate until firm and then slice into squares or triangles. Store in the fridge.
You can make this recipe in stages. I usually make the base, refrigerate overnight and then ice the next morning — also easier to ice when the base is cold — then slice when you get a chance.