Aussie Lemon Squares (Slices) - cooking recipe

Ingredients

200 g mcvites digestive biscuits
1/2 cup sweetened condensed milk
140 g butter, room temperature and seperated into 100g and 40g
1 cup shredded coconut
1 lemon, zested then juiced (3 tsp zest & 3 Tbsp juice)
2 cups confectioners' sugar

Preparation

Lightly grease the base and sides of a baking sheet that is 15.5cm x 25cm, paying particular attention to the two short ends, then line lengthwise with parchment paper, with a bit of overhang over the long ends (overhang helps in lifting of entire slice from pan in one piece). Set aside.
Place condensed milk and 100g butter in a small saucepan over medium heat stirring until butter melts and both ingredients are blended well (3 minutes).
Hand-crush or use a food processor to make fine crumbs out of the biscuits. By hand you could place biscuits in a plastic food bag then wrap that bag in a dish towel, then pound and roll with a rolling pin or hammer or large wooden spoon.
Combine biscuit crumbs, 1 cup shredded coconut, and 2-3 teaspoons (per taste) of the lemon rind in a bowl. Add warm milk and butter mixture. Stir until well combined.
Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
To make lemon icing:
Place confectioners sugar, 40g butter and 3 tablespoons fresh lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over chilled biscuit mixture. Refrigerate for 30 minutes until icing has set. Cut into 12 pieces.