Megan Deans’ lemon slice

PHOTO: SHAWN MCAVINUE
PHOTO: SHAWN MCAVINUE
In a series, Shawn McAvinue asks the people making the food served at bull sales in the south to share their recipes. This week Megan Deans, of Ettrick, shares her recipe for the lemon slice she supplied at Limehills Herefords, as a fundraiser for the Millers Flat School Parent-Teacher Association. 

Base:

250g coconut biscuits, such as e.g. Krispie

250g wheat digestive biscuits

1 cup rolled oats

1 cup desiccated coconut

1 x 395g can sweetened condensed milk

125g melted butter

Zest of four lemons

1 Tbsp lemon juice

½ tsp salt

Icing:

1 ¾ cups icing sugar, sifted

75g butter, melted

2 tsp lemon juice

zest of one lemon

pinch salt

2 tsp boiled water

Method:

1. Line a 20cm by 20cm slice tin with baking paper including the sides.

2. Blitz biscuits to a crumb in a food processor.

3. Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt and process again to combine.

4. Press the crumb mixture firmly into the tin in an even layer.

5. To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.

6. Add the just-boiled water until it just comes together into a smooth thick icing.

7. Pour over the slice and spread out evenly. Cover and refrigerate until set.

9. Cut into slices.

 

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