from one generation to the next
These luscious no bake bars have been part of my life for as long as I can remember. While I don’t have any recollection at all of my own Mum making this recipe, the flavour is a real blast from the past. In the years I spent cooking for a catering company we used to make them in batches six times the quantities listed below. We would cut them with a hot sharp knife into dainty 3cm squares, top them with toasted flaked coconut and serve as an elegant sweet treat, but believe me when I say kids love them just as much as grownups.
No Bake Lemon Coconut Slice
1 X 250g packet of plain sweet biscuits (cookies) such as Marie or Milk Arrowroot
1 cup desiccated coconut
Zest of 1 lemon or 2 limes
½ 200g can of condensed milk
125 g butter
1 ¾ cups icing sugar
15g butter, softened
Juice of 1 lemon or 1 ½ limes
1 tablespoon desiccated coconut
Grease a slice tin 20cm x 25cm and line with baking paper.
Roughly crush the biscuits but do not reduce them to crumbs. Grate the zest from the lemon, then mix together the biscuits, coconut and zest. Over a low heat melt the butter and condensed milk, stirring constantly as the condensed milk has a low caramelization point. Stir the melted butter and milk thoroughly into the biscuit crumb mix. Tip it into the slice tin then using the back of a spoon press the mix firmly into the tin.
Sift the icing sugar, then add the butter and juice and beat to a thick cream. Spread the icing over the slice, sprinkle with the extra desiccated coconut, or toasted flaked coconut.
Chill until firm then cut into fingers.