Line an 8-inch (20cm) square baking tin with parchment paper and set aside.

Crush the biscuits using a food processor or place them in a sealed bag and crush with a rolling pin.

In a large bowl, combine crushed biscuits, desiccated coconut, and lemon zest.

In a small saucepan, gently heat butter and condensed milk until the butter melts.

Pour the mixture into the dry ingredients and mix thoroughly.

Press the mixture firmly into the prepared tin.

Refrigerate for 1–2 hours until the base is set.

Prepare the icing by mixing icing sugar with about 3 tablespoons of lemon juice until thick and smooth.

Spread the lemon icing over the base.

Optionally sprinkle coconut or decorations on top.

Let it set, then slice into squares and serve your delicious Iced Lemon Squares.