Base 

1 packet (250g) milk arrowroot biscuits (crushed) 
1 cup desiccated coconut 
250g sweetened condensed milk  125g melted butter 
Juice & zest of 1 lemon 

Topping 

2 cups icing sugar 
50g melted butter 
3 tbsp lemon juice 

Method 

For the base:  

Mix the crushed biscuits and the coconut. Add the rest of the base ingredients and combine thoroughly. Press into a greased slice tin (we used 27cm x 17cm). 

For the topping:  

Combine the topping ingredients in a large bowl and whisk until smooth. Spread the topping evenly over the base and refrigerate 1-2 hours. Cut into squares to serve. 

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