TANGY LEMON BISCUIT SQUARES
Put the butter and the condensed milk in a saucepan over a medium heat and stir until the butter is melted and it is well combined with the condensed milk. Put the roughly crushed digestive biscuits, the 100g (3 ½ oz) desiccated coconut, and the lemon zest in a large bowl and pour the condensed-milk-and-butter mixture over it. Mix everything together until all the dry ingredients are well coated. Line a 9in (24cm) square baking tin with baking paper. Pour the biscuit mixture in and press it firmly into the tin. Put the tin in the fridge for at least an hour to set the biscuit mixture. To make the icing, mix the sifted icing sugar and the lemon juice together until you have a smooth consistency. When the biscuit base is firm and chilled, pour the icing evenly over it and sprinkle the top with the two tablespoons of desiccated coconut. Return to the fridge overnight, then cut into 12 squares with a sharp knife.