Step 1

Preheat your oven to 180C. Line a slice tin and set aside.

Step 2

Base: In a food processor, blitz together sugar, lemon rind and 150g Milk Arrowroot biscuits until they resemble fine crumbs. Add 100g of butter, desiccated coconut and lemon juice. Blitz until well combined and mixture holds together when compressed.

Step 3

Evenly spread and press down the mixture into the base of your slice tin to form a level base for your bars. Set aside in the fridge.

Step 4

Lemon filling: In a large mixing bowl, combine the juice of four lemons, eggs, coconut cream and caster sugar, and beat on high with electric beaters until smooth.

Step 5

Add 1/4 cup of plain flour and beat on low until just combined.

Step 6

Retrieve your slice tin from the fridge, and pour your mixture through a sieve and into the slice tin over your biscuit base.

Step 7

Tap your slice tin lightly on the bench to dislodge any bubbles and place in the centre of your oven to bake for 30-35 minutes or until set.

Step 8

Leave the oven door open slightly and allow to cool in the oven for 1 hour to avoid cracking.

Step 9

Move your slice to the fridge and allow to chill before slicing.