350g plain sweet biscuits (like Superwine or Vanilla Wine), crushed
½ cup desiccated coconu
125g unsalted butter, melted
Zest of 1 lemon
½ tsp salt
½ cup Cyclops Thick & Creamy yoghurt
2 cups icing sugar, sifted
1 tbsp lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract (optional)
½ cup desiccated coconut, for decorating
Extra lemon zest or edible flowers, to serve (optional)
Instructions:
Line a 20cm (8-inch) square slice tin with baking paper, leaving some overhang on the sides for easy removal. In a medium bowl, mix together the crushed biscuits, coconut, lemon zest and salt. Pour in the melted butter and stir until the mixture resembles damp sand. Press the mixture firmly into the base of the tin using the back of a spoon or the bottom of a glass. Place in the fridge to chill while you make the topping.
In a bowl, whisk together the yoghurt, icing sugar, lemon juice, lemon zest, and vanilla (if using) until smooth. Pour the topping over the chilled base and spread it out evenly with a spatula. Sprinkle with coconut and refrigerate overnight to allow the topping to fully set.
Lift the slice out of the tin using the baking paper overhang. Cut into squares and top with extra lemon zest or edible flowers if desired. Keep in an airtight container in the fridge for up to 4 days.
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