For the base

240g flour

225g cubed butter

50g desiccated coconut

30g icing sugar

For the topping

400g granulated sugar

4 eggs

125ml fresh lemon juice

30g flour

tsp baking powder


1. Pulse it all together, then press into a greased lined 200mm square tin

2. Bake for 25 mins at 180°c and cool slightly

3. For the filling, whisk everything together, spoon over the warm base

4. Bake for 25 minutes until just set

5. Cool, sprinkle with more icing sugar, cut into triangles

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