Suurlemoen vingers

My mum made these easy bites for our vacations and trips. Sweet memories of picking lemons in the orchards! But at winter time as a child I feared pressing lemons for the sting of the acid on my bruised and cracked fingers, but you never said no to mum!

300 g marie biscuits or Graham crackers, chopped
200 g butter, room temperature
4 tbsp cream cheese
100 ml fresh lemon juice
4 tbsp finely chopped lemon peel
5 ml caramel essence
500 g icing sugar
1 large egg
60 g desicated coconut
1/2 tsp salt

Prepare a 19 cm x 30 cm bakingsheet with greaseproof paper. Set adide. Alternative shaping press into 12 standard muffin tin prepared with butter.

Melt together: butter, lemon juice, lemon rind. Remove from heat, add egg and mix with a whisk briskly.

Add essence mix again. Add rest of ingredients and mix well press into prepated tin.

Rest 6 hours before cutting.

Note: you can add a topping of lemonglaze instead of a dust with icing sugar. 1 cup of icingsugar, 1 tbsp water and 1 tbsp lemonjuice, mix and drizzle over.

Store airtight containers in the freezer 12 months!