Prep 20m Makes 16

Ingredients

• 100g (1/2 cup) caster sugar
• 75g (1/2 cup) gluten free plain flour
• 55g (1/2 cup) almond meal
• 45g (1/2 cup) desiccated coconut
• 100g unsalted butter, melted
• Pure icing sugar, sifted, to dust
• Small lemon slices and whipped cream, to decorate (optional)

Filling

• 4 eggs
• 35g (1/4 cup) gluten-free plain flour
• 215g (1 cup) caster sugar
• Finely grated rind of 1 lemon
• 125ml (1/2 cup) fresh lemon juice

Method

1. Preheat oven to 180°C/160°C fan forced. Line a 16 x 26cm (base measurement) slice pan with baking paper, allowing the sides to overhang.
2. Combine the sugar, flour, almond meal and coconut in a bowl. Add the melted butter and stir until well combined. Press firmly into prepared pan and smooth the surface. Bake for 15 minutes or until light golden.
3. To make the filling, whisk the eggs, flour and sugar in a medium bowl until smooth. Whisk in the lemon rind and juice.
4. Carefully pour filling over the base. Bake for 20-25 minutes or until filling is set. Set aside to cool completely in the pan before cutting into bars and dusting with icing sugar. Add small lemon slices and piped whipped cream.