Preparation

Step 1: Prepare the Base

1. Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.
2. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
3. In a large mixing bowl, combine the crushed biscuits, desiccated coconut, and lemon zest.
4. Add the melted butter and sweetened condensed milk to the dry ingredients. Mix thoroughly until all components are well combined and the mixture resembles wet sand.
5. Transfer the mixture into the prepared baking tin, pressing it down firmly with the back of a spoon or a flat-bottomed glass to create an even layer.
6. Refrigerate the base for about 30 minutes to allow it to set slightly before adding the icing.

Step 2: Prepare the Lemon Icing

1. In a medium bowl, combine the sifted icing sugar, lemon juice, melted butter, and lemon zest. Stir until the mixture is smooth and free of lumps.
2. If the icing is too thick, add a little more lemon juice; if it’s too thin, add a bit more icing sugar to achieve a spreadable consistency.
3. Spread the icing evenly over the chilled base using a spatula or the back of a spoon.
4. Optional: Sprinkle extra desiccated coconut over the icing for added texture and visual appeal.
5. Return the tray to the refrigerator and chill for at least 2 hours, or until the icing is firm and set.

Step 3: Serve

1. Remove the slice from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.
2. Lift the slice out of the tin using the overhanging baking paper and place it on a cutting board.
3. Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat slices.
4. Serve chilled or at room temperature, depending on your preference.