Ingredients
- 150 g butter
- 96 g Condensed Milk
- 2 1/2 cup desiccated coconut
- packet Arrowroot biscuits
- 350 g Barker's NZ Lemon Curd
- 1 cup shredded coconut
Method
- Grease and line a 18cm x 28cm slice tin.
- Crush the biscuits by placing into a plastic bag and bashing it with a rolling pin until fine crumbs, or blitz in the food processor.
- Near-melt the butter and add condensed milk, stir to combine. Add half a cup of desiccated coconut and crushed biscuits, mix well.
- Press these ingredients into your greased tin, then place in the fridge and allow to set
- In a clean bowl empty the jar of Lemon Curd and add remaining desiccated and shredded coconut (reserving 1 tablespoon) mixing well to combine.
- Take the base out of the fridge and spread the topping over the base, spreading evenly.
- Sprinkle 1 tablespoon of shredded coconut over the top and press down lightly.
- Place in the fridge and when set cut into small squares.
This Recipe Uses
Squeezed NZ Lemon Curd 350g
$6.79
350g
