With winter upon us in the Southern Hemisphere, the cold season has well and truly set in. While hot honey and lemon drinks soothe a sore throat, this lemon slice contains so much lemon, that I am sure it is good for you somehow (even if just good for the soul).
The ease of this recipe is probably also quite good for your soul as you really only need to melt some butter and mix everything together before putting in to the fridge to set – allowing you time for a cup of tea and relaxing on the couch. It’s the perfect ‘bring a plate’ morning tea dish.
The icing is lovely and simple too and as it hardens up fairly quickly you will need to move fast to get it on top of the biscuit base. This is my favourite lemon glaze as it doesn’t end up a runny soupy mess.
I used lemon curd, the breakfast spread beloved by Grannies the world over, as a final flourish and to add another element of lemon, but it is optional so feel free to leave it out.
‘Lemoniest’ Lemon Slice
An original recipe from Eating With Katie
250g digestive biscuits
1 cup desiccated coconut
zest of 1 lemon
1/2 tin condensed milk
1 Tablespoon lemon juice
- In a large bowl, crush the digestive biscuits into a fine crumb. Mix in the desiccated coconut and lemon zest.
- In a microwave safe jug/bowl, melt the butter and mix with condensed milk and lemon juice.
- Add the butter mix to the biscuit crumbs and mix until everything cones together and is well coated.
- Press into a lamington tin lined with baking paper and place in the fridge to set overnight or for at least one hour.
1 1/2 tablespoons butter
juice and zest of 1 lemon
1 cup icing sugar
1 heaped tablespoon lemon curd
- Over a low heat, gently melt the butter
- Add the juice and zest of the lemon and stir well
- Add icing sugar and whisk until smooth. The icing mixture will start to thicken, when it has reached the desired consistency, remove from heat and pour onto the biscuit base.
- Using a spoon, spread lemon curd on top of the icing. Cut into squares.