Lemon, sultana and coconut fridge slice

Viva 8/3/2012

Amanda Laird

Your
Rating:

Ratings: No ratings yet

½ cup	Sultanas
¼ cup	Apple juice
200 g	Biscuits, plain eg vanilla wine, milk arrowroot - crushed
200 g	Condensed milk
1 cup	Desiccated coconut
4	Lemons, 2 sliced finely, 2 zested and the juice reserved
70 g	Butter, melted, plus an extra 20g for the icing
1 cup	Icing sugar, sifted
2 tbsp	Caster sugar
¼ cup	Water

Prepare the slice pan according to today's tip.
Simmer the sultanas with the apple juice for 15 minutes then let cool.
Add the crushed biscuits to the condensed milk, coconut, lemon zest and melted butter. Stir to combine then press into the tin.
Combine the icing sugar with the reserved lemon juice and the extra 20 grams of melted butter until smooth. Spread thinly over the slice
Put the sugar and water into a saucepan. Bring to a boil then add the lemon slices. Reduce the heat and simmer until translucent. Cool then arrange on top of the slice before serving.

Makes 12

Wine Match

$ VIEW DEAL