Lemon, sultana and coconut fridge slice
makes 12
Ingredients
| ½ cup | Sultanas |
| ¼ cup | Apple juice |
| 200 g | Biscuits, plain eg vanilla wine, milk arrowroot - crushed |
| 200 g | Condensed milk (Main) |
| 4 | Lemons, 2 sliced finely, 2 zested and the juice reserved |
| 1 cup | Desiccated coconut |
| 70 g | Butter, melted, plus an extra 20g for the icing |
| 1 cup | Icing sugar, sifted |
| 2 Tbsp | Caster sugar |
| ¼ cup | Water |
Directions
- Grease a 20 x 30cm slice tin.
- Simmer the sultanas with the apple juice for 15 minutes then let cool.
- Add the crushed biscuits and sultanas to the condensed milk, coconut, lemon zest and first measure of melted butter. Stir to combine then press into the tin.
- Combine the icing sugar with the reserved lemon juice and the extra 20 grams of melted butter until smooth. Spread thinly over the slice. Refrigerate for about 2 hours or until set.
- Put the sugar and water into a saucepan. Bring to a boil, then add the lemon slices. Reduce the heat and simmer until translucent. Cool, then arrange on top of the slice before serving.