Serves 12

Hands-on time: 15 minutes

Hands-off time: 3 hours

 

INGREDIENTS

 

For the base:

½ cup (120g) margarine, room temperature

¼ cup honey

1 cup cake flour

½ cup oats

 

For the filling:

½ cup Brookes® Tru-Lem 100% Lemon Juice

½ cup honey

5 large eggs

⅓ cup cake flour

 

Serving suggestion:
Mint leaves

Lemon, honey & mint tea

 

METHOD

 

1. Preheat the oven to 180°C and line a 20cm square dish with baking paper.

 

For the base:

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2. Using a hand mixer, mix the margarine and honey together for 2-3 minutes until pale. Add the flour and oats in two batches and beat until crumbly.

3. Press the mixture into the prepared dish and smooth out the top with the back of a spoon. Prick the base a few times using a fork.

4. Bake for 12-15 minutes while preparing the filling. Remove the dish from the oven and decrease the temperature to 150°C.

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For the filling:

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5. Using a hand mixer, mix the ½ cup Brookes® Tru-Lem 100% Lemon Juice, honey, eggs and flour together for 1-2 minutes until smooth. *Chef’s Tip: Great source of Vitamin C!

6. Allow the baked oat base to cool for 5 minutes before pouring the lemon mixture on top. 7. Bake for 25-30 minutes or until the filling has set but is still slightly soft to the touch.

8. Allow to cool down at room temperature for 2-3 hours completely before refrigerating for 1-2 hours.

9. Slice into 12 bars and garnish with mint. Serve with a warm cup of lemon, honey and mint tea made from Brookes® Tru-Lem 100% Lemon Juice and ENJOY! *Chef’s Tip: Store refrigerated in an airtight container for up to 3 days!

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