Lemon Bars

INGREDIENTS

For the base:

• 225g caster sugar
• 75g Dunnes Stores Desiccated Coconut
• 300g Dunnes Stores Plain Flour
• 200g unsalted butter, melted

Lemon Filling:

• 375g caster sugar
• 65g cornflour
• 500ml water
• 4 lemons, zest & juice
• 5 large free-range egg yolks
• 65g plain flour
• 65g butter
• Icing sugar, for dusting

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20 x 20cm brownie tin with parchment paper. Place the sugar, coconut and flour in a bowl and mix together. Create a well in the middle, add the melted butter and stir until combined and the mixture resembles coarse breadcrumbs.
2. Using the back of a spoon, press the mixture into the prepared tin. Bake for 15 minutes or until lightly golden. Set aside to cool slightly while you prepare the filling. Reduce the oven temperature to 160°C/140°C fan/320°F/Gas 3.
3. For the lemon filling, place the sugar, cornflour and 400ml of water in a large saucepan and stir until smooth. Stir in the lemon zest and juice, egg yolks and a pinch of salt. Place over a medium heat and cook, stirring continuously, for 10–12 minutes until thickened.
4. Whisk in the flour to remove any lumps, then stir in the butter until melted. Remove from the heat and allow to cool slightly.
5. Carefully pour the filling over the cooked base and bake for 45–50 minutes or until just set. Refrigerate for at least 2 hours or until firm.
6. Dust with icing sugar and slice into 12 to serve.