Impossible lemon bars

Step 1

Preheat oven to 180C/160C fan forced. Line a 23cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above sides.

Step 2

Place flour, sugar, coconut, eggs, vanilla and lemon rind and juice in a large bowl and stir until combined. Gradually add milk, stirring constantly, until just combined. Stir in the butter. Pour mixture into prepared pan. Bake for 45 minutes or until lightly browned and set.

Step 3

Set aside in pan for 1-2 hours or until cooled to room temperature, before placing in the fridge for a further 1 hour. Dust with icing sugar and slice into squares to serve.