Method (base)

1. Preheat oven to 180℃ fan and line an 8 x 8 inch square / loose base tin with greaseproof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the lemon bakewell when ready.
2. Sift the flour, sugar and lemon zest into a medium sized mixing bowl. 
3. Add in the cold butter. Using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
4. Crumble the dough into the base of the lined tin and press down with your hands or an off-set spatula. Tip: Dust your fingers with flour, it prevents the dough from sticking.
5. Place into the middle of the oven and bake for 18 minutes or until light and golden in colour.
6. Remove the shortbread from the oven, set aside while you make the lemon curd.

Method (lemon curd)

1. Drain the clear liquid from a can of coconut milk, as you only want to use the thick white cream. Add all of the lemon curd ingredients into a medium sized saucepan. Stir to combine.
2. Heat over a medium heat, stirring constantly until the mixture thickens (this will take around 5 minutes). Stirring with a heat proof spatula or whisk will prevent any sticking and burning, and will remove any clumps.
3. Once the mixture is thick and glossy, remove from the heat and immediately pour over the base. Spread it out into an even layer with the back of a spoon or off set spatula.
4. Place the tin back into the middle of the oven and bake for a further 5-8 minutes or until the lemon curd develops a skin on top, then remove from the oven and set aside while you make the frangipane.

Method (frangipane)

1. In a large mixing bowl, whisk together the caster sugar and melted coconut oil until combined.
2. Add in the flour, milk, cornflour/cornstarch , lemon juice, almond extract and baking powder. Mix to combine.
3. Fold in the ground almonds until fully incorporated.
4. Spread the frangipane over the tray bake and level out with a spoon or off set spatula. Sprinkle some flaked almonds over the top before baking (optional).
5. Place back into the oven and bake for 20-25 minutes until golden brown in colour and the filling has set. If the frangipane looks like its burning at any time, remove from the oven and cover with some foil until the middle has baked.
6. Once baked, remove them from the oven, allow to cool fully in the tin at room temperature before icing.

Method (icing)

1. In a small bowl, mix together the icing sugar, aquafaba and lemon juice. You want the consistency to be that of toothpaste – not too thick, not too thin. If it’s too thick, it’ll take ages to dry, if it’s too thin, it will be transparent and won’t dry.
2. Remove a tablespoons worth of icing and add it into a separate bowl, colour with yellow food gel. Transfer this into a piping bag and snip off the tip.
3. Pour the white icing over the traybake and spread out into an even layer.
4. Pipe the yellow icing in lines down the tray bake, about 1cm apart. Using a cocktail stick or skewer, drag through the icing chocolate in opposite directions across the traybake to give a feathered effect (watch the video tutorial here).
5. Allow this to set either in the fridge or at room temperature.
6. Use a sharp knife to cut the tray bake into squares / bars. Serve and enjoy!