melted butter, for greasing
250 g packet plain sweet biscuits
125 g butter, melted
395 g sweetened condensed milk
Finely grated zest of 2 lemons
½ cup lemon juice
3 eggs, separated
½ cup caster sugar
1½ cups desiccated coconut
Preheat oven to 180°C. Grease a 30 x 20cm slice tin with melted butter and line with baking paper. Put biscuits in the bowl of a food processor and process until fine crumbs form. Add melted butter and process until well combined. Press mixture into base of prepared tin. Freeze for 10 minutes or until set.
- Combine condensed milk, zest, juice and yolks in a bowl. Pour mixture over base and spread evenly.
- Put eggwhites in the small bowl of an electric mixer and beat until frothy. With motor running, add sugar, 1 tbsp at a time, beating well after each addition. Beat until a thick shiny meringue forms. Fold coconut through meringue. Spread meringue over slice filling.
- Bake for 30 minutes or until meringue is golden. Transfer to a wire rack to cool. Cut into squares and serve.