Lemon and coconut dotie bars

Updated at: Thu, 17 Aug 2023 00:06:08 GMT

Step 1

Preheat the oven to 170?C. Line a 20 x 20cm baking tin with baking parchment.

Step 2

Crush the biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin. Put the crushed biscuits in a bowl and add in the melted butter. Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly. Pop into the fridge while you prepare the filling.

Step 3

Whisk the condensed milk, egg yolks and lemon zest and juice together in a bowl, then pour this over the biscuit base. Lastly, scatter the coconut evenly over the top.

Step 4

Bake in the oven for 25 minutes until firm on the sides, but still slightly wobbly in the middle.

Step 5

Allow to cool down fully, then chill in the fridge for an hour. Remove from the tin in one piece, transferring to a board, and cut into squares.

Step 6

Store in an airtight container for up to five days.

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