A dessert typically associated with bisexuals on the internet, they're actually pretty delicious and not that difficult to make.

Ingredients:

1 cup Butter, Vegan comrades can use vegan butter as an alternative, if you can't find it at a store you can make your own using plant based milk and various instructions online (I'm not vegan so I can't comment on how to do this),

½ cup Sugar

2 cups flour, gluten or wheat free comrades can use coconut or rice flour, or a mixture of the two (my preferred method when making for wheat allergic friends, I'm not gluten/wheat free myself),

½ teaspoon vanilla essence/extract (optional),

4 Eggs, Vegans can replace this with 2 to 2  ½ cups of coconut milk,

1 ½ cups of sugar,

¼ cup flour, gluten free comrades can use the same substitute as before and vegans can replace this with corn starch/flour as it binds to the coconut milk better,

Enough lemons to make between  ½ to 1 cup of lemon juice, usually between 2 to 4 lemons based on personal preference.

A bit of confectionery sugar to sprinkle on top (optional).

Directions

Step 1
Pre Heat oven to 180°C (about 350°F).

Step 2
Line the bottom of a 23 by 33 centimeter (9 by 13 inches) or similar size oven proof container/pan/dish with baking paper or a little bit of butter and flour or non stick spray to prevent the base from being stuck to the bottom.

Step 3
In a bowl using a whisk, mixer or blender, blend together the butter/vegan butter, 2 cups flour/gluten free substitute, 1/2 cup sugar and optional vanilla essence/extract . Do not melt the butter before mixing as this will make the crust less flaky and compact. Press and compact into the bottom of the pan/dish.

Step 4
Bake the base for 10 to 15 minutes in the oven, or until the edges start getting golden and the middle is firm. In a bowl, mix together the 1/2 cups sugar and 1/4 cup flour/corn flour/gluten free substitute. Whisk in the 4 eggs/coconut milk and lemon juice, made by cutting open the lemons and juicing them into a cup, and using a sieve to filter out the seeds and "flesh" while adding to the mix . Pour over the baked base/crust.

Step 5
Lower the oven temperature by 10°C/20°F and bake for 20 minutes in the oven. Leave the bars to cool a bit before cutting them into squares or rectangles or what ever shape you want really (Anarchy means no rules!!!:anarchy: ). If you want you can sprinkle a bit of confectionery sugar on top (I don't like doing this). If you like them cool and want them to firm up more you can store them in the fridge. And you're done! Eat away.

Hope everyone enjoyed that one! If the ingredients are too expensive or the recipe is too large remember you can halve the quantity of all ingredients and use a smaller container to make less lemon bars. Cheers and lots of appreciation and love to everyone!