Tuesday, February 9, 2010

What's Cooking: Lemon and Coconut Slice

Last year when my Nanna moved into a nursing home one of the things I inherited was her collection of recipes. I made this Lemon and Coconut slice the other week and my husband gobbled it down. One of the advantages is that it is no bake; ideal on those hot summer days. And, for us, it mainly uses ingredients we have on standby. It seems to keep for about a week in the fridge - if it lasts that long!

Lemon and Coconut Slice

250g packet Milk Arrowroot biscuits (crushed)
1 cup coconut
grated rind of 1 lemon
125g butter
1/2 cup condensed milk
For the icing:
1 1/2 cups icing sugar (sifted)
15g butter
2 tbsp lemon juice
1 tbsp hot water
extra coconut

Combine biscuit crumbs, coconut and lemon rind in a large bowl. Melt butter in a saucepan, add condensed milk and stir over low heat until combined. Pour butter/milk mixture over crumbs and mix well. Press firmly into a foil lined 18cm by 28cm lamington tin. Refrigerate.

To prepare icing, combine all ingredients, except extra coconut, and beat until smooth. Spread over chilled base. Sprinkle with coconut. Lift out of tin using foil as a handle and cut into squares to serve. This makes about 24.

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