I dedicate this to my friend who gave me limes from her tree. It's a lemon bar recipe but you can substitute with any type of citrus.

Makes 16 squares


160 g flour

50 g sugar

120 g cold butter or dairy-free spread, cubed


160 ml / 2/3 c lime juice (about 8 small limes)

zest from limes, optional

250 g coconut cream

250 g caster sugar

6 Tbsp cornflour

few drops green food colouring (if you're using lemons you can add 1/4 tsp turmeric or yellow food colouring)

icing sugar to dust

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

In a large bowl mix the flour, sugar and spread with your fingers until a soft dough forms. Press evenly into your tin and prick several times with a fork. Bake for around 20 minutes until golden and crisp, Leave to cool in the tin. Keep your oven on.

Place all the filling ingredients in a small saucepan and keep stirring over medium heat until mixture thickens, about 5 minutes.

When the filling is thick and glossy, pour over the base and use a spatula to spread evenly.

Bake for a further 10 minutes until set.

Remove from the oven and let cool in the tin until room temperature. Then place in the fridge to chill for several hours or overnight.

Remove from the tin and dust with sifted icing sugar, then cut into 16 squares.

Store in an airtight container in the fridge for up to 3 days.