No Bake Lemon Curd Slice

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Serves 12-18
Prep Time 35 Minutes

Adapted recipe and Photo by Against The Grains

Store slice in an air-tight container in the fridge, otherwise the slice will become soft.
Use gluten-free biscuits if desired

150g butter
3/4 cup condensed milk
1/2 cup + 2 cups desiccated coconut
1 packet Arrowroot biscuits (add more biscuits if necessary to form a soft crumb)
350g jar Barker's Lemon Curd
1 cup shredded coconut

Grease and line a 18cm x 28cm slice tin.
Crush the biscuits by placing into a plastic bag and bashing it with a rolling pin until fine crumbs, or blitz in the food processor.
Near-melt the butter and add condensed milk, stir to combine. Add half a cup of desiccated coconut and crushed biscuits, mix well.
Press these ingredients into your greased tin, then place in the fridge and allow to set.
In a clean bowl empty the jar of Lemon Curd and add remaining desiccated and shredded coconut (reserving 1 tablespoon) mixing well to combine.
Take the base out of the fridge and spread the topping over the base, spreading evenly.
Sprinkle 1 tablespoon of shredded coconut over the top and press down lightly.
Place in the fridge and when set cut into small squares.

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