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Line a 20cm x 20cm slice tin with baking paper so it goes up the sides.
Break up the biscuits into a food processor and process to a crumb. (Or, place biscuits in a ziplock bag and crush to a crumb with a rolling pin.)
Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice, and salt, and process again to combine. If you don’t have a food processor, place the crumb mixture in a mixing bowl with the oats, coconut, condensed milk, butter, lemon zest, lemon juice, and salt. Stir to combine evenly.
Press the crumb mixture firmly into the tin in an even layer.
To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.
Add teaspoons of the just-boiled water until it just comes together into a smooth thick-ish icing. Pour over the slice and spread out evenly. Cover and refrigerate for a few hours until set.
Cut into slices and keep in the fridge for a couple of weeks. It’s fine out of the fridge, too, in an airtight container.