Ene's Recipe Book

Method

1. Combine milk & melted butter.
2. Pour over biscuits, coconut & lemon rind
3. Press into 2 paper lined 27 X 18 cm slice tins
4. Refrigerate for half an hour
5. Mix icing sugar, butter and enough hot lemon juice to make it smooth but not wet icing.
6. Spread over biscuit mix.
7. Refrigerate until icing is set.
8. Remove from fridge and cut into desired sized pieces