A friend of mine just emailed me asking where my Lemon Slice recipe from The Art of Afternoon Tea had disappeared too! Well here you are Nicole, this one’s for you.
A slice is a classic Aussie recipe that appears on every fête table, in every school around the nation. This particular Lemon Slice is courtesy of my Aunt Vicky who lives in the beautiful Snowy Mountains High Country and who is also an avid teacup collector. This simple recipe has been a favourite for many years. Be prepared…you will not be able to stop at one piece!
125g butter, melted
2/3 cup condensed milk
250g packet Arnott’s Marie biscuits
1/2 cup coconut
zest of 1 lemon
Ingredients – Icing
1 cup pure icing sugar
1 tbsp lemon juice
1 tbsp butter
1 tbsp boiling water
Grease and line a rectangular slab tin.
Wrap the biscuits in a clean tea towel then take a rolling-pin and roll over the top until all biscuits are finely crushed. Alternatively pulse in a food processor until finely crushed.
Transfer to a large bowl and mix in the melted butter and condensed milk.
Add the zest and coconut and mix till well combined.
Press mixture firmly into the prepared tin using the back of a metal spoon.
Chill in the fridge for 1 hour.
In a small bowl sift the icing sugar to remove all lumps.
Mix in the softened butter by pressing into the sugar with the back of a metal spoon.
Add the lemon juice then start to mix by adding a few drops of boiling water at a time, stirring constantly and vigorously until you have a smooth, glossy icing.
Remove the slice from the fridge and spread the icing on whilst still in the tin.
Return the slice to the fridge for another 30min til the icing has set.
Slice up into squares to serve.