Prepare an 18 cm x 26 cm (or similar) slice tin (with sides at least 3 cm high) by lining it with a layer of baking/parchment paper. Leave the edges of the paper overhanging from the sides to easily remove the slice when it is set.

Place the biscuits into a food processor and blend until the mixture resembles fine crumbs, but still with some chunks for texture. **If you don't have a food processor, place the biscuits in a large bowl or sealable bag and crush them with the end of a rolling pin. Leaving some small chunks is ok and leaves texture.

Add the crushed biscuits to a bowl with the coconut and lemon zest.

Add the melted butter, condensed milk and juice.

Stir until the mixture is completely combined and sticking together.

Place the biscuit mixture into the prepared tin and use a metal spoon to very firmly press the mixture into the tin. Place into the refrigerator while you prepare the icing.

Place the icing sugar, 6 tablespoons of the lemon juice, melted butter and zest into a mixing bowl and stir until combined. The icing should be thick enough to hold its shape. Add more juice, if the mixture is still a little thick.

Spread the icing over the top of the slice and top with extra coconut and/or lemon zest. Place the slice into the refrigerator to set for at least 2-3 hours, until firm.

Once the slice has set, use a clean, sharp knife to cut the slice into pieces of desired size. Enjoy!