What to make when your oven is on the fritz - No bake Lemon Slice!

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Well if you follow me on twitter or facebook, you no doubt would have seen me whinging complaining expressing my dismay that my oven had  malfunctioned and needed repair.  It is most annoying when you have things to bake, and you are rostered on as the Mum to provide morning tea at playgroup.

The playgroup mums  - I should say - my friends - because we are a tight little group - have high expectations and there is always an air of excitement when someone mentions it's my turn to provide morning tea.  There's been many-a-reference to bribe the person who creates the roster to put me on morning tea roster every week.  Hmm..... I'll just feel complimented by that ;)

So here's a no-bake slice.  Super-dooper easy and always a crowd pleaser.  Good for the lunchbox too - no nuts!

No bake lemon slice

Makes 16 slices (or 32 smaller if you like!)

125gr butter

1/2 cup sweetened condensed milk

250g milk arrowroot biscuits (1 packet)

1 cup dessicated coconut

zest and juice of 1 lemon

1 3/4 cup icing sugar

50g butter, softened, extra

Method:

In a saucepan, over low heat combine your condensed milk and 125gr butter and allow your butter to melt.  Set aside.

Crush your milk arrowroots by either whizzing in  your food  processor or beating the frustrations of your day out of them - but put them in a plastic bag first.  Mix the coconut and lemon zest into the crushed milk arrowroots together in a bowl, and then add the melted butter/condensed milk mixture.

Stir well, it will resemble wet sand.

In a slice tray (or tupperware slice n store as I have done) spray lightly with canola oil.
Add the biscuit mixture and press down well ensuring you press into the corners also.
Refrigerate for one hour.

Meanwhile, make icing by mixing your softened butter and icing sugar together, add your lemon juice whilst mixing until it reaches the same consistency as toothpaste. 

Spread over refrigerated biscuit mix and decorate with fork prongs if you like!  Cut and serve!

Make ahead - store in airtight container in fridge for up to 1 week.

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