Makes 12 portions
INGREDIENTS
BASE
175g plain flour
50g coconut flour (or another fine flour like rice flour)
85g caster sugar
140g unsalted cold butter, chopped up
1 tbsp milk
TOPPING
Zest of 3 lemons or limes
Juice from 4 lemons or limes (TIP: zest them first)
3 medium eggs
200g caster sugar
25g plain flour
METHOD
Preheat oven to 180C
Line a 21 or 22cm square, shallow baking tin with baking parchment.
Put the flour, coconut flour and sugar in a bowl with the butter and rub with your fingertips until it’s like fine crumbs. Stir in the milk with a butter knife.
Tip into the tin and press down evenly.
Bake for 15-20 mins until golden.
Remove the tin and lower oven to 160C.
Mix the lemon/lime juice and eggs together
Combine with the sugar, flour and zest. Whisk
Pour over the base, then bake for 10-15 mins until set.
Cool in the tin, then slice.
Store in the fridge or freeze for later.
