Totally old school today – taking a trip down memory lane. Aunty Nancy (well, great Aunt) passed away at the age of 97 last week. She was a fab lady. I remember going around to her place, with her golf-green lawn, fresias and camelias. We’d sit around the red formica table and eat her lemon slice – it was magical stuff, and for some reason, my Mum never made it. It’s so easy though, I looked it up the other day in Aunty Nan’s memory. I think it originated in a Women’s Weekly or the like, but it’s been passed around so many Australian kitchens now, that nobody could really tell you where it came from.
The best thing? No baking, and so great to get the little ones to help you with.
- 1 lemon – rind and juice
- 1/2 cup sweetened condensed milk (that’s 1/2 a medium sized tin)
- 100g butter
- 1 Packet Marie biscuits (or milk arrowroot) biscuits (250g)
- 1 cup coconut
- 2 cups icing sugar
- 1 tbsp butter
- crush all the biscuits, and add to a bowl with lemon rind and coconut.
- warm the butter and condensed milk just until it melts, then stir into the biscuits. Then press this into a tray lined with greaseproof paper and refrigerate for 30 minutes.
- melt the tablespoon of butter, then add the icing sugar and lemon juice and whip up until smooth. You want quite a stiff mix, but loose enough to spread. Then layer this over the biscuits, and refrigerate for about another 30 minutes, or until firm.
- slice into 2cm squares. Keeps in the fridge for about a week.