Lemon glaze icing
1.Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
2.Combine dates, butter and sugar in large saucepan, stir constantly over heat without boiling for 5 minutes, or until smooth and pulpy. Remove pan from heat, stir in lemon juice, coconut, Rice Bubbles, peanuts and extra butter.
3.Press mixture firmly into prepared pan, spread with icing, refrigerate until set before cutting.
4.Lemon Glace Icing. Combine sifted icing sugar and butter in bowl, stir in enough juice to give a stiff paste. Stir over hot water until spreadable.