Ingredients
Base
- 250 g Butter, cubed
- 1 can Condensed milk (400g)
- 2 lemons, zest only, (keep lemons for icing)
- 2 packets of Marie biscuits
- 150 g desicated coconut
Icing / Glaze
- 400 g sugar
- Juice of up to 2 lemons, (depending on desired icing thickness)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add butter to bowl and melt for 2 mins, 100 degrees, sp 2. Check that all butter is melted, as you may need to repeat this step if butter is very cold.
Wait until bowl has cooled slightly and add the can of condensed milk. Mix for 1 min, sp 2, until well combined. Set aside. No need to clean bowl.
Add the zest of 2 lemons to the bowl. Chop for 10 secs, sp 8. May need to scrap sides and repeat if zest is still chunky.
Add one packet of Marie biscuits. Chop for 10 secs, sp 5. Set aside and repeat with second packet of biscuits. Return reserved biscuit crumbs to the bowl.
Add coconut to the bowl and mix for 60 secs, sp 2. May need to help the mixing process with the spatula. Check to make sure it is well combined, and repeat if necessary.
Add reserved wet ingredients and mix for 3 mins, sp 2, until well combined. Again, you may need to help the mixing process with the spatula, as bowl will be quite full.
Transfer mix to a slice baking tray lined with baking paper. Press down firmly and smooth out. Chill in fridge until firmed (approx. 2 hours).
Add 200g of sugar to bowl and mill for 30secs, sp 9. Set aside. Repeat with the remaining 200g of sugar. Add all sugar back to the bowl. Scrap down sides.
Add the juice of one lemon while mixing on sp 2. Slowly add the juice of the remaining lemon until the desired thickness is acheived. Icing should be a thick, 'pourable' state. Whip (blades only) for 10 secs, sp 5, to remove any lumps.
Pour over chilled lemon slice and spread evenly. Chill for a further hour, or until icing has set.
Cut slice into desired portions.
Base
Icing / Glaze
Tip
Depending on your baking tray, you may want to halve the recipe. This makes a double batch, as I have quite a large baking tray.
If making in hot weather, you may find some of the butter will come to the surface when pressing into the tray. This will absorb back into the slice when cooling.
This recipe also freezes really well in portions (in an air tight container), and is very refreshing on a hot night defrosted for a couple of minutes out of the freezer.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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