Preheat the oven to 180 oC
Line an 8” by 8” cake tin with foil

Rub together the flour, caster sugar and dairy free spread
Press into the base of the tin and bake for 15 minutes

Make the filling by whisking together the eggs, lemon zest, lemon juice, caster sugar and flour
Pour onto the base and cook for 30 minutes

Allow to cool, remove from the cake tin and sprinkle with icing sugar
Trim the edges and cut into 9 bars