Lemon Butter Filling

1. Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved.

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2. Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base.

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Shortcrust Base

1. Preheat the oven to 180°C / 160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges.

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2. Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point.

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3. Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove.

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4. Pour over warm lemon butter filling. Bake for 20 - 25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm.

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5. To serve, dust with icing sugar and slice into bars with a hot knife.

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