Easy treat TRAY BAKES

Take one 20cm square cake tin and make one of these three sweet delights

- JESS MEYER AND ROSE FOOKS

PISTACHIO AND LEMON BARS

For fans of sweet and tangy bakes, these are a joy. A gooey lemon layer tops a crisp biscuit base.

PER SERVING

220 cals, 11g fat, 6g sat fat, 26g carbs

SERVES 16

PREP 30 MINS

COOK 40 MINS

• 50g pistachios
• 100g caster sugar
• 75g plain flour
• 50g desiccated coconut, plus 1tbsp, to scatter over the top
• 100g unsalted butter, melted
• 1 tbsp pistachios, finely chopped

For the filling:

• Finely grated zest of 4 lemons and 230ml juice (about 5 lemons)
• 4 medium eggs, beaten
• 230g caster sugar
• 35g plain flour

You will need:

20cm square loose-bottom tin, base and sides lined

1 Heat the oven to 160C Fan/Gas 4. Whizz the pistachios in a food processor until finely ground, then add the sugar, flour, coconut and butter, then pulse to bring together. Press into the base of the prepared tin and bake for 15 mins until lightly golden. Reduce oven to 140C Fan/Gas 3.

2 Meanwhile, whisk all the filling ingredients together in a bowl. Strain through a sieve, then carefully pour over the warm base and return to the oven for 25 mins, just until set. Cool in the tin then scatter over the 1tbsp desiccated coconut before cutting into 16 equal portions/bars.