1/2 cup sweetened condensed milk
125g butter, softened
250g milk arrowroot biscuits
1 tsp grated lemon rind
1 cup coconut

Lemon Icing
1 3/4 cups Chelsea Icing Sugar
3 Tbsp lemon juice
15g butter, softened
2 Tbsp coconut

Place condensed milk and butter in a small saucepan. Stir over a gentle heat until butter has melted and mixture is combined. Crush the biscuits finely and add the lemon rind and coconut. Mix well. Add the warm milk and butter mixture to the biscuit crumbs. Mix ingredients together with hands. Press into a greased 28cm X 18cm lamington tin. Refrigerate for an 1 hour. Ice with lemon icing and sprinkle with coconut. When the icing has set, cut into squares.

Icing
Combine the Chelsea Icing Sugar, lemon juice and butter in a bowl. Mix well to make a smooth icing.