Lemon and ginger slice

Ginger and lemon tea is so restorative that I wanted to make a slice with them. What a refreshing way to accompany a cuppa? My recipe is a combination of ideas from this caramel slice recipe and this ginger and lemon slice recipe. I'm not shy on the ginger, so moderate this ingredient to suit your own tastes.

Ingredients

Base
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
2-3 tsp ground ginger

Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Zest of approximately 1 lemon

Method

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

Combine all base ingredients in a bowl. Mix well.

Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

Cut into squares to serve.