Double lemon slice

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.