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No Bake Lemon Bars

by The Chop House, Chef: Michelle Gurbal

1/2 Cup sweetened condensed milk
6 Tbs. butter
1 12.8 oz. packet of Short bread cookies, finely crushed
1 Cup shredded dry coconut
Zest of one Lemon
Juice of one Lemon

And for the icing:
1 3/4 Cup icing sugar
Juice of one Lemon
1 Tbs.  soft butter

  1. Grease and line an 11 x 7 inch pan and set aside.
  2. In a mixing bowl, place crushed cookies, coconut and lemon zest and mix together well.
  3. Place condensed milk and butter into a saucepan and stir over a low heat until butter has melted and mixture is combined.
  4. Remove from heat, add lemon juice to milk mixture and stir to combine.  Pour milk mixture over dry ingredients and mix together until combined.
  5. Press into the greased pan and refrigerate until firm.
  6. To make the Lemon icing, mix together sifted icing sugar, Lemon juice and butter in a bowl until smooth.
  7. Spread over the chilled slice. 


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