Lemon and Coconut Slice

Ingredients

Base

80g butter

250g condensed milk

250g digestive biscuits, crushed

250g desiccated coconut

1 lemon

Topping

240g icing sugar

30g butter, melted

3 Tsp lemon juice

extra desiccated coconut for decoration

Method

Base: Melt the butter, add the condensed milk, crushed biscuits, coconut, the juice of the lemon (reserve 3Tsp for the topping), and the zest of the lemon. Press into a Swiss roll tin lined with baking parchment.

Topping: Mix together the icing sugar, lemon juice and melted butter. Spread over the base.  Sprinkle a little coconut over the topping before it sets.

Variations

Use gluten-free digestives for a gluten-free lemon slice.