Luscious low sugar, gluten free lemon slice

Method

1. Preheat the oven to 145°C (150°C fan forced). Grease and line your brownie tin with baking paper.

2. To make the base, in a medium bowl mix together 185 g of vanilla cupcake mix, desiccated coconut, melted butter, egg and salt with a wooden spoon until combined. Press this mixture evenly into the base of your lined tin and refrigerate for at least 20 minutes. Once this has chilled, place it in the oven to bake for 15 minutes. Remove the tin from the oven but keep the oven on.

3. To make the lemon layer, whisk together 80 g of the vanilla cupcake mix, egg yolks, and egg in a medium heatproof bowl, set aside.

4. In a medium saucepan, combine and then cook your sachet of vanilla frosting mix, lemon juice, orange juice and lemon zest on low heat until simmering. Remove from the heat and gradually stream the hot lemon mixture into your egg mixture, whisking to combine. Pour this combined mixture back into your saucepan and return to the heat. Turn the heat to medium and cook until thickened (about 5 minutes). Once thickened, stir through 60g butter.

5. Pour the lemon filling evenly over your prepared base and bake in the oven for another 5 minutes until it looks set.

6. Allow your slice to cool on the bench for 10 minutes before transferring to the fridge. Let this set in the fridge for at least 4 hours or overnight before slicing and serving.