1 packet Sao biscuits
1 packet lemon jelly crystals
1/2 cup boiling water
600ml carton vanilla custard
1/2 cup cream
Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.
Source: contributed by M. Christian in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.91.
