1/2 cup sweetened condensed milk
200g digestives or granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice
Grease a 15.5cm x 25cm lamington pan and line base and sides with baking paper.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Use a food processor to process biscuits to fine crumbs.
Transfer to a bowl and add coconut and lemon rind. Stir to combine.
Add hot butter mixture and mix well.
Press mixture over the base of prepared pan.
Cover and refrigerate for 1 - 2 hours or until firm.
For lemon icing:
Sift icing sugar into a bowl.
Add butter and lemon juice and beat until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into squares to serve.