Lemon Slice

Method

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1. Line a 20 cm square tin with parchment paper, leaving an overhang on two sides.

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2. Mix the crushed biscuits and coconut in a large bowl. Stir in the melted butter, condensed milk and lemon zest until evenly combined.

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3. Press the mixture firmly into the tin with the back of a spoon and smooth the top.

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4. Beat the icing sugar, lemon juice and softened butter until smooth and spreadable. Spread over the base and sprinkle with the coconut.

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5. Refrigerate for at least 2 hours, until firm, then lift out and cut into 16 squares.

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Chef’s Tips

• Crush the biscuits finely. Big pieces make a crumbly slice that will not hold together.
• Use plenty of lemon zest. It is the only lemon in the base.
• Cut with a hot, dry knife, wiping it between cuts.

Pairing Suggestions

• A cup of tea
• Fresh berries
• Whipped cream

Storage & Reheating

Keep in an airtight container in the fridge up to 1 week. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.