Well, as promised, we’re back to tea parties and pretty things! Thanks for allowing me that moment, and for being so kind about it all.Quick, someone put the kettle on!
In the early ’80s, Veggie Mama was a very little girl. A little girl that was addicted to lemon coconut slice.
I’m not sure if it’s purely an Australian thing, but I ate a lot of it as a kid. It seemed to be everywhere – parties, barbecues, school bring-a-plates, fetes, Christmas… it was probably the single most favourite thing of mine that my mum made.
I was partial to a bit of cherry ripe slice too, actually… and mint slice. Caramel slice I could take or leave, but I still miss jelly slice to this day. Damn you gelatine!
Anyway, my mum made this a lot, and when I moved out of home, I tried to make it too. It became a real labour of love because without a food processor, I had to hand crush those damn biscuits with a centuries-old potato masher! It would take ages and I’d get crumbs everywhere. And I’d grate my knuckles grating the lemon rind on an old tin box-grater.
Anybody would think I lived in pioneer times.
Anyway, with the miracle of modern technology, I am no longer afraid to make this! We actually made them for my baby shower, and I’m not ashamed to say I hid some in case they all got eaten and I didn’t get enough. It’s the prerogative of a 36-week-pregnant woman in the height of summer. She can have whatever she wants.
Lemon Coconut Slice
- 250g Arnott’s Marie biscuits (or any mildly sweet, plain biscuit)
- 1 tin condensed milk
- 125g butter, melted
- 1.5 cup coconut
- juice and rind of 1 lemon
1. Process biscuits in batches until crumbly.
2. Mix with condensed milk, butter, coconut and lemon juice and rind.
3. Press into a rectangular tin and place into refrigerator an hour or two to chill and firm.
4. Ice with lemon icing – a cup of icing sugar, a tablespoon or so of melted butter (optional) and enough lemon juice to make soft and smooth.