Just love this lemon, coconut unbaked slice … perfect for the hot weather and deliciously rich enough to have just one square with coffee … if you can limit yourself!
First line a 7-8″ square pan ( or similar ) with non stick bake paper
375 gm pack of Arnotts shortbread biscuits crushed
3/4 cup chopped almonds or almond meal
1/2 cup oat bran
1 cup shredded coconut
2 tblsp chia
125 gms melted butter
2/3 can sweetened condensed milk
Zest of 1 large or 2 small lemons
For the Icing:
1 1/2 cups icing sugar
Small knob of butter
Lemon juice … 1/2 large or 1 small
Crush biscuits and mix with other dry ingredients, add lemon zest
Melt butter and combine with sweetened condensed milk
Stirring with a knife … mix combined milk and butter with dry ingredients
Spoon into the lined pan and press down well and into the corners … I use the back of a large tablespoon
Refridgerate for 1-2hrs
Make up Icing …. melt butter and add to icing sugar
Add squeezed lemon juice a little at a time as the icing sugar will soak it up quickly …. you want a soft icing but not runny.
Spread over the top of the slice and sprinkle with extra coconut
Place in the fridge for another 2hrs or overnight before cutting into squares
I cut the square into quarters then each quarter into 9 pieces but you can vary the size to your taste.
Store in a lidded container in the fridge.
Now …. put the kettle on!