Recipe: Lemon Slice

[aquaprofunda]

Another re-post from double joint!

Lemon Slice

Recipe adapted from taste.com.au:

Ingredients

• Grated/zested rind of 2 medium, ripe lemons


• 200g Arnott's granita biscuits (or alternative!)


• 100g butter


• 1/2 cup sweetened condensed milk


• 1 cup desiccated coconut

Icing:

• 2 cups icing sugar


• 40g softened butter


• Lemon juice

Method

1. Chuck the biscuits in a food processor until they're fine crumbs. In a large bowl, add the lemon zest and coconut. Mix all together.


2. In a small saucepan over medium heat, stir together the condensed milk and 100g of butter until the butter is all melted.


3. Pour the butter/milk mixture into the dry ingredients bowl and mix together.


4. Grease a 3cm deep, 15.5cm x 25cm slab pan and add a layer of greaseproof paper to cover all surfaces. Leave overhang so you can lift the whole slice out when it's set.


5. Press the mixture into the pan evenly. Put it into the fridge for about 1.5 hours, or until firm.

Icing:

1. Mix icing sugar, softened butter and 2.5 tablespoons of lemon juice thoroughly in a bowl with a wooden spoon. When smooth and stiff, spread it evenly over the biscuit base. Put back in the fridge for another 30 mins, or until the icing is set (hard). (NB: As tempting as it is to add more lemon juice, it's important to not put in more liquid than specified because the icing won't set.)

Chop into squares or rectangles.

NOM!

Now, that was the first batch I made. On the second batch I got a bit more creative - put in slivers of coconut instead of a small portion of the desiccated coconut, and used half coconut cream and half sweetened condensed milk. For the icing I used lime juice. I want to do the whole thing with lime (instead of lemon zest), but limes are so expensive here right now! Alex also suggested BLOOD ORANGE SLICE, which sounds AMAZING, but it's totally the wrong season for oranges right now. So, stay tuned!