Lemon Slice

1/2 cup Sweetened Condensed Milk
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind

LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Grease a 3cm deep, 15.5cm x 25cm (base) slab pan.
Line base and sides with baking paper, extending paper 2cm above edges of pan.
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.
Using a food processor, process biscuits until fine crumbs.
Transfer to a bowl.
Add coconut and lemon rind.
Stir to combine.
Add hot butter mixture.
Mix well to combine.
Press mixture over the base of prepared pan.
Cover & refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Sift icing sugar into a bowl.
Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces & serve.