Preheat the oven to 160C/325F/Gas mark 3
Lightly grease a 20cm x 30cm lamington tin. Sift together the dry ingredients. Rub in the butter. Stir in the rind and enough juice to make the ingredients cling together. Turn the dough onto a lightly floured surface. Knead lightly until smooth. Press dough evenly into the prepared tin. Mark into finger lengths. Bake for about 40 minutes or until lightly browned.
Cut into finger lengths in pan, stand for 10 minutes, lift onto wire rack to cool. Dip an end of each biscuit in the glaze. Place on a foil-covered tray to set.
Lemon Glaze: Combine sifted icing sugar, rind and juice in a bowl; beat until well combined.
