Lemon Icebox Dessert

• 1-1/2 cups all-purpose flour
• 4-1/2 teaspoons sugar
• 3/4 cup cold butter
• 8 large eggs, separated
• 2 cups sugar, divided
• 2/3 cup lemon juice
• 3 tablespoons grated lemon zest
• 1 tablespoon unflavored gelatin
• 1/2 cup plus 2 tablespoons cold water, divided
• 1/2 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 cup sweetened shredded coconut
• 1 tablespoon grated orange zest

1. In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350u0b0 for 18-22 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160u0b0 and coats a metal spoon. Remove from the heat; cool completely.
3. In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160u0b0. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust.
4. For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.

flour, sugar, cold butter, eggs, sugar, lemon juice, lemon zest, unflavored gelatin, cold water, cream of tartar, heavy whipping cream, sugar, coconut, orange zest

Taken from www.tasteofhome.com/recipes/lemon-icebox-dessert/ (may not work)