Crust1 c all purpose flour
1/4 c sugar
1/4 tsp salt
3/4 c sweetened flaked coconut, toasted and cooled
6 Tbsp (3/4 stick) chilled unsalted butter, cut into 1/2 inch cubes
Filling
3/4 c sugar
2 large eggs
1/4 c fresh lemon juice
1tbsp (packed) finely grated lemon peel
1tsp all purpose flour
1/2 tsp baking powder
Pinch of salt
1/4 c powdered sugar
Preheat oven to 350°. Line an 8x8x2 inch metal pan with foil or parchment paper, leaving an overhang. Lightly coat the foil or parchment with butter
. Combine the flour, sugar and salt in a food processor, blend for 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather the dough into a ball and press the dough evenly over the bottom of the prepared pan. Bake the crust until golden at the edges, about 25 minutes.
To make the filling, as the crust is baking combine sugar, eggs, lemon juice lemon peel, flour, baking powder and salt in food processor. Blend until smooth.
Remove the crust from the oven and pour the filling evenly over the hot crust. Return the pan to the oven and bake until filling begins to brown at the edges and is just set and springy to the touch in the center, about 30 minutes. Remove the pan from the oven and place on a rack to cool bars completely.
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