200g (7oz) butter, melted
1 tin condensed milk
170g (6oz) coconut
2 teaspoons grated lemon rind
450g (1 lb) dry biscuits (eg. graham crackers/milk or coffee biscuits/cookies), crushed
1 cup icing sugar
2 tablespoons soft butter
1/2 tablespoon lemon juice
lemon jelly (jello) crystals
Combine butter and condensed milk. Add coconut, lemon rind and crushed biscuits. Stir until well-combined (will be a stiff, dry mixture). Press into greased 28x20cm (11x8") cake pan and refrigerate until set.
Combine icing sugar, butter and lemon juice. If icing is too dry, add butter until a soft icing texture; if too moist, add icing sugar. Spread icing over slice after it has set, and sprinkle with jelly crystals.
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