Ingredients for lemon slice
1/2 cup sweetened condensed milk
200g whole meal biscuits
1 cup desiccated coconut
1 lemon, rind finely grated
2 cups icing sugar mixture
40g butter, softened
1 lemon, juiced
How to make lemon slice
Grease and line a 3 centimeter-deep, 15 centimeter x 25 centimeter base slab pan (there’s a special way to do this, see below). Put the butter and the condensed milk in a small pot over a medium heat. Cook, stirring gently, until the butter melts.
Put the biscuits in a food processor or mixer and process to turn the biscuits into fine crumbs. Combine the coconut, the crumbs, and 2 teaspoons of lemon juice in a bowl. Next, add hot butter mixture. Stir your lemon slice recipe until the lemon slice ingredients are well combined.
Press the biscuit mixture into prepared pan. This will be the base of your lemon slice, so make sure there are no gaps. Refrigerate for 90 minutes hours or until the base is firm.
Making the lemon icing:
Put the butter icing sugar mixture, and two and a half tablespoons if lemon juice together in a bowl. Beat the icing ingredients with a spoon until the mixture is smooth.
Spread icing ingredients over the fresh lemon slice base.
Now pop the whole slice back in the fridge for a further half an hour or so or until the icing has set.
Your lemon slice is now ready to be cut into pieces and served.
How to line a slab pan:
First grease the pan. When you cut the baking paper, cut it longer than the pan, with a 2cm overhang at each long end. You use this overhanging paper to lift the slice from the pan without breaking.
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