Easy Lemon Bars

Method

Step 1
Preheat oven to 180°C/fan 160°C/gas 4 and grease and line a 20cm square cake tin.
Step 2
Combine almond meal, baking powder, lemon zest and salt in a large bowl.
Step 3
Whisk together coconut oil, maple syrup and egg and add to dry ingredients. Mix together, fingers are best at this stage, massaging the ingredients together.
Step 4
Using the back of a spoon and fingers, press crust mix into the base and sides of the tin, forming a small edge.
Step 5
Bake for 15 minutes or until golden brown and fragrant.
Step 6
At the same time, whisk filling ingredients together in a mixing bowl until well combined.
Step 7
Pour filling over the crust and return to oven for 15-20 minutes or until firm but with a slight wobble in the middle.
Step 8
Cool to room temperature, then refrigerate for 1-2 hours or overnight.
Step 9
Cut into equal pieces to serve.
Store refrigerated in an airtight container for up to a week or can be frozen for up to 3 months.

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