Slice:

Cup of Yum
1. Crush biscuits: Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well, and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.7 oz plain sweet biscuits/ 200 g
2. Liquid mixture: Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.½ cup unsalted butter/ 125 g + scant ¾ cup sweetened condensed milk/ 200 ml + 3 tablespoons lemon juice + 1 teaspoon lemon zest
3. Make the crust: Pour over the crushed biscuits, add the desiccated coconut, and stir well to combine.¾ cup unsweetened desiccated coconut/ 75 g
4. Chill: Line a baking dish of about with parchment paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.

Frosting:

1. Soften butter: Make sure that the butter is very soft, like a paste.3 tablespoons unsalted butter/ 45 g
2. Mix frosting: Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.2 cups icing sugar/ 200 g + butter + 2 ½ tablespoons lemon juice + 1 tablespoon hot water
3. Spread the frosting over the lemon slice. Sprinkle with the desiccated coconut.2-3 tablespoons desiccated coconut
4. Chill lemon slice: Place in the refrigerator until ready to serve. Cut into small squares (about 24).