1. Lightly grease a 28cm x 18cm (11" x 7") slice pan, line with baking paper and set aside. 2. Mix the biscuit crumbs, coconut, slivered almonds or pistachios and lemon rind in a bowl until well-combined; add the juice a little at a time and mix to combine so that you can see that it's being absorbed by the dry ingredients. 3. In a medium saucepan, melt the butter and sweetened condensed milk over a low heat until the butter has melted and is well-combined with the condensed milk; stirring, add the milk mixture to the biscuit mixture and mix until all the ingredients are well-combined. 4. Press the lemon slice mixture into the slice pan. 5. Sift the icing sugar into a bowl and stir in the lemon juice, mixing until the icing is smooth; spread the lemon icing over the biscuit base and refrigerate to set. 6. Cut into squares or fingers and store in an airtight container. 7. TIP: Crush the biscuits in a food processor or alternatively place them in a plastic bag and crush them with a rolling pin or the bottom of a lage can. ---------------------------------------------------------------------------
Nutrition
Ingredients
