Double lemon slice

It's really unfair to have a cup of tea without a cake, a slice, or a biscuit. This is one of my favourites, a super easy double lemon slice, with both lemon and lemon myrtle.

Double lemon slice. Credit: Freshly Picked with Simon Toohey

• serves

  16

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g plain sweet biscuits
• ½ cup desiccated coconut
• 180 g margarine, melted
• 1 cup condensed oat milk
• 1 tbsp grated lemon zest
• 2 tbsp lemon juice

Lemon myrtle icing

• 2 cups icing sugar, sifted
• 25 g margarine
• 2 tbsp lemon juice
• 1 tsp lemon myrtle powder

Instructions

1. Grease a 19 cm x 19 cm tin and line with baking paper.
2. Blend the biscuits and the desiccated coconut to a rough crumble.
3. Add the condensed oat milk, margarine, lemon zest and lemon juice and blitz until combined. Pour into the prepared tin and press down.
4. Add the icing mixture (making sure you sift the icing sugar) to a pan then mix on low heat until all melted and combined. 
5. Pour over the base, then place slice in the fridge to set. Slice into pieces to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.