Impossible Lemon Bars

• 125 g Nuttelex Spread melted & cooled
• 1 cup castor sugar
• 0.5 cup fresh juice strained (about 3 juicy lemons)
• zest of 3 lemons finely grated
• 2 tsp vanilla extract
• 4 eggs
• 1.5 cups plant-based milk of choice
• 0.5 cup gluten-free plain flour
• 1 cup desiccated coconut

Toppings to Serve

• icing sugar (sieved)
• Lemon zest ribbons (use a zester or peeler & then slice strips into fine ribbons)
• coconut yoghurt icecream (optional)

Tools

• Square, lined baking tray
• Ruler
• Sharp knife
• Sieve
• Lemon Juicer
• Peeler
• Zester

1. Preheat oven to 180C/160C fan forced. Line a square pan with baking paper allow edges to overhang. Gather all ingredients
2. In a bowl place all the ingredients except the flour, coconut and melted Nuttelex and stir to combine. Then stir in the gluten-free plain flour, coconut and melted Nuttelex to form a batter.
3. Once combined pour the batter into a prepared lined tray.
4. Bake in preheated oven for 45 minutes or until slightly browned on top.
5. Once cooled (about 1 hour) cover with cling wrap and refrigerate overnight.
6. User a ruler and knife to cut into vertical trips as per the image
7. Then use the baking paper to turn the slab clockwise, and again use the ruler to slice into even, bite-sized pieces.
8. Dust with icing sugar and top with ribbons of lemon zest.