80g dairy-free margarine (Nuttelex)
250g (3/4 cup) soy sweetened condensed milk
250g plain sweet dairy/egg/nut free biscuits
85g (1 cup) desiccated coconut
1 tablespoon (20ml) fresh lemon juice
2 teaspoons grated lemon zest
extra desiccated coconut, for sprinkling on top of slice
250g (1 3/4 cups) icing sugar
2 tablespoons (40ml) fresh lemon juice
Grease an 18cm by 28cm slice pan or baking dish and line pan/dish with baking paper.
Place dairy-free margarine and soy condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when margarine has melted and mixture is smooth.
Finely crush biscuits using a blender or food processor. Stir crushed biscuits, coconut and lemon zest together in a large bowl until well combined. Stir lemon juice into condensed milk mixture.
Add wet ingredients to dry ingredients and stir until well combined. Press mixture very firmly into the prepared pan using the base of a flat-bottomed glass if necessary. Refrigerate.
To prepare icing, combine icing sugar and lemon juice in a small saucepan over low heat. Stir until mixture is warm to the touch and completely smooth. Remove from heat and spread over slice, sprinkling with extra coconut.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer.
Makes about 18 pieces
Recipe submitted by Queen Bee Allergy Free