Aussie Lemon Squares (Slices)

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READY IN: 2hrs 20mins
SERVES: 12
YIELD: 12 Squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease the base and sides of a baking sheet that is 15.5cm x 25cm, paying particular attention to the two short ends, then line lengthwise with parchment paper, with a bit of overhang over the long ends (overhang helps in lifting of entire slice from pan in one piece). Set aside.
  • Place condensed milk and 100g butter in a small saucepan over medium heat stirring until butter melts and both ingredients are blended well (3 minutes).
  • Hand-crush or use a food processor to make fine crumbs out of the biscuits. By hand you could place biscuits in a plastic food bag then wrap that bag in a dish towel, then pound and roll with a rolling pin or hammer or large wooden spoon.
  • Combine biscuit crumbs, 1 cup shredded coconut, and 2-3 teaspoons (per taste) of the lemon rind in a bowl. Add warm milk and butter mixture. Stir until well combined.
  • Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
  • To make lemon icing:
  • Place confectioners sugar, 40g butter and 3 tablespoons fresh lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over chilled biscuit mixture. Refrigerate for 30 minutes until icing has set. Cut into 12 pieces.
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