September 12, 2023
This no-bake lemony treat is one of those classic recipes almost everyone enjoys. Allow at least 4 hours setting time ... so it is best made in the morning or the night before.
The Base
1 Grease and line the baking tray/ cake tin
2Place biscuits in a snap-lock bag and use the rolling pin to crush into a fine crumb (or whizz in food processor).
3Add crushed biscuits then the desiccated coconut to a bowl and pour in the melted Nuttelex, the condensed milk, and the finely grated lemon zest. Mix well till evenly incorporated.
4Scoop the biscuit mixture into the lined square cake tin and once all the mixture is in, push down firmly to compact the mixture and then even-out the top. Then cover the tray and place in fridge to set for 2 hours.
The Icing
1In a bowl, combine Nuttelex, sifted icing sugar, and lemon juice. Whisk till smooth.
2Remove the biscuit base from the fridge and smooth over the top with the freshly whisked icing mixture. Then sprinkle with the toasted coconut flakes. Allow another 2 hours to set, but the longer the better.
1Once ready, cut it into 12 rectangular pieces and enjoy!
