Lemon and coconut bars

Line a 30cm-square baking tray with baking paper and set aside until needed.

For the base, cream together the butter and icing sugar in the bowl of an electric mixer fitted with a paddle attachment until light and creamy. Add the remaining base ingredients and mix on a low speed until just combined. Flatten the dough with your hands and press into the prepared tray right to the edges on all sides. Refrigerate to chill, at least 30 minutes. Preheat the oven to 180°C.

Blind-bake the base until golden brown, about 20 minutes. Remove from the oven and allow to cool in the tin.

For the filling, mix all of the ingredients together in a bowl. Pour the mixture over the crust and bake until set, 30 minutes. Remove from oven and allow to cool to room temperature. Cut the bars into 7cm x 4cm rectangles, dust with icing sugar and sprinkle with a pinch of salt flakes to serve.