½ cup sweetened condensed milk
125g (4oz) butter
250g (8oz) milk arrowroot biscuits
1 teaspoon grated lemon rind 1 cup coconut
1 ¾ cups icing sugar
3 tablespoons lemon juice
15g (1/2 oz) butter
2 tablespoons coconut
Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add lemon rind and coconut; mix well. Add warm milk and butter mixture to biscuit crumbs, mix ingredients together with hand. Press into greased 28cm x 18cm lamington tin; refrigerate 1 hour. Ice with lemon icing, sprinkle with coconut. When the icing has set cut slice into squares.
Combine sifted icing sugar, lemon juice and soft butter in bowl. Mix well to make a smooth icing.