This is old, OLD school lemon slice. The one that sits next to the chocolate hedgehog in cafes (though not necessarily hip inner-city ones). It's pure Aussie, and I love it. While strolling the aisles of Sunnybrook recently, I discovered that someone finally got their act together - in this case, the Brazilians - by making a dairy-free sweetened condensed milk.
(For those living outside of Melbourne, doesn't look like the product is listed in Sunnybrook's online shop yet - try Cruelty Free Shop)
Or you could try making your own here.
Makes about 18 pieces
80g dairy-free margarine (Nuttelex)
250g (3/4 cup) soy sweetened condensed milk
250g plain sweet dairy/egg/nut free biscuits*
85g (1 cup) desiccated coconut
1 tablespoon (20ml) fresh lemon juice
2 teaspoons grated lemon zest
extra desiccated coconut, for sprinkling on top of slice
Lemon Icing
250g (1 3/4 cups) icing sugar
2 tablespoons (40ml) fresh lemon juice
* McVities Digestives are dairy/egg/nut free though they are made on a production line handling milk. Arnotts Nice biscuits (and some other varieties) are also fine, but have traces of nut/dairy/egg/seed. Here I have used both plain and cocoa flavoured Kedem Tea Biscuits available at Coles - they are dairy/egg free and made in a nut-free facility - no traces. Orgran vanilla animal cookies might also make a reasonable substitute.
Grease an 18cm by 28cm slice pan or baking dish and line pan/dish with baking paper.
Place dairy-free margarine and soy condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when margarine has melted and mixture is smooth.
Finely crush biscuits using a blender or food processor. Stir crushed biscuits, coconut and lemon zest together in a large bowl until well combined. Stir lemon juice into condensed milk mixture.
Add wet ingredients to dry ingredients and stir until well combined. Press mixture very firmly into the prepared pan using the base of a flat-bottomed glass if necessary. Refrigerate.
To prepare icing, combine icing sugar and lemon juice in a small saucepan over low heat. Stir until mixture is warm to the touch and completely smooth. Remove from heat and spread over slice, sprinkling with extra coconut.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer.
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