It's that time of year when I have an abundance of lemons on my trees.
I now have so many delicious recipes using lemons

This recipe is made in a storage container, if you don't have a storage container around the size then use a lamington tin

• Easy
• 0:30 Prep
• 10 Servings

Ingredients​

BASE​

• 2 x 250g sweet plain biscuits crushed
• 1 cup desiccated coconut
• 395g sweetened condensed milk
• 200g unsalted butter melted
• 1/3 cup lemon juice

ICING​

• 3 tbs lemon juice
• 50g unsalted butter melted
• 2 cups icing sugar

Method​

1. Line a 20 x 30cm plastic airtight container with baking paper, leaving 5cm overhang on edges.
2. Mix biscuits and coconut in a large bowl. Add all other base ingredients and combine well.
3. Press mixture evenly into container and refrigerate.
4. Icing: Combine all ingredients and mix until smooth.
5. Spread evenly over slice and refrigerate until firm.
   Cut into squares to serve.

NOTES​

I use Marie or Arrowroot biscuits.

 

[Marilynne]

An oldie but a goodie.

 

[Penny4]

I would love it, except being lactose intolerant, coconut condensed milk doesn't stack up as a sub.

 

[Marilynne]

I would love it, except being lactose intolerant, coconut condensed milk doesn't stack up as a sub.

Oh, that is so darn sad

 

[Irene Anthony]

I love all these different recipes - what a treat for us all