Ingredients:

Base:

½ cup sweetened condensed milk
125g (4oz) butter
250g (8oz) milk arrowroot biscuits
1 teaspoon grated lemon rind 1 cup coconut

Lemon Icing:

1 ¾ cups icing sugar
3 tablespoons lemon juice
15g (1/2 oz) butter
2 tablespoons coconut

Instructions:

Base:

Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add lemon rind and coconut; mix well. Add warm milk and butter mixture to biscuit crumbs, mix ingredients together with hand. Press into greased 28cm x 18cm lamington tin; refrigerate 1 hour. Ice with lemon icing, sprinkle with coconut. When the icing has set cut slice into squares.

Lemon Icing:

Combine sifted icing sugar, lemon juice and soft butter in bowl. Mix well to make a smooth icing.