This slice is absoulte heaven for lemon lovers (me!). The sweet biscuity base is a perfect contrast to the tangy icing and you can adjust the amount of juice/zest you use to taste. It says to refrigerate it however I prefer the softer consistency of the base at room temperature so unless you live somewhere super hot I'd recommend you just leave it in the pantry. My father hates lemon so I used orange juice in the icing instead and he loves it! I also only put in about a third the amount of coconut they say (not being a big coconut fan) and made up my own icing which I've put here instead of their cream cheese version. The recipe is from the Old Vicarage Cafe in Christchurch.
395g tin condensed milk
2x 250g packets of wine biscuits
2C desiccated coconut
Zest of 1 lemon & 1 orange
1 1/2C icing sugar
Juice of lemon to mix
Grease a pan approximately 20x30cm and line the base with baking paper if preferred.
Melt the butter and mix in condensed milk to combine. In a food processor finely crumb the biscuits in several intervals. If you like a bit of crunch process them for a little less time. Add crumbs, coconut and zest to the butter mixture and mix until it's all combined.
Press mixture evenly into pan, smooth the top and refrigerate to set.
For the icing boil some water, sift the icing suger into a bowl and place the chunk of butter on top. Pour a couple of spoonfuls of water over the butter to melt and beat in until thick. Add juice to taste and mix with a fork until the icing is smooth. You can add more or less juice and icing sugar to suit yourself.
Spread over the base and once set cut into squares. If you want to go all out you can sprinkle some zest on top as a garnish. Delish!