BAKE IT EASY

Pop the kettle on and whip up one of these tasty traybakes

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Coconut and lemon bars

SERVES 16

This old-school slice is sweet, tangy and perfect with a cuppa.

YOU WILL NEED

For the biscuit base:

50g ground almonds

100g caster sugar

75g plain flour

50g desiccated coconut, plus 1tbsp to scatter over the top

100g unsalted butter, melted

For the filling:

Finely grated zest 4 lemons and 230ml juice (about 5 lemons)

4 medium eggs, beaten

230g caster sugar

35g plain flour

You will need:

20cm square loose-bottom tin, base and sides lined

HOW TO DO IT

Heat the oven to 160C Fan. In a food processor, whizz all the base ingredients until they come together into a crumby dough. Press into the lined tin and bake for 15 mins until lightly golden.

Meanwhile, whisk all the filling ingredients together in a bowl. Strain through a sieve, then carefully pour over the warm base.