Yields 12 servings
1 1/2 Cup flour, all-purpose
1/2 Cup sugar, powdered
3/4 Cups butter cold
4 Large egg, whole
1 1/2 Cup sugar, white
1/2 Cup juice, lemon
1 tsp baking powder
1 Cup coconut, dried, unsweetened
Preheat oven to 350 degrees and line a 9 × 13 × 2 inch pan with foil or parchment paper and spray with non-stick cooking spray.
In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined).
Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 15 minutes.
Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
Bake at 350 for 20 to 25 minutes or until golden brown.
Cool on a wire rack. Cut into bars.