Meyer Lemon Bars

• FOR THE CRUST:
• 1-1/2 cup Flour
• 1 cup Sweetened Shredded Coconut
• 1/2 cups Powdered Sugar
• 1/2 teaspoons Salt
• 10 Tablespoons Unsalted Butter, At Room Temperature
• FOR THE FILLING:
• 3 whole Large Eggs
• 3/4 cups Sugar
• 2 Tablespoons Fresh Meyer Lemon Zest
• 5 Tablespoons Fresh Meyer Lemon Juice
• 1/4 cups Flour
• 1 pinch Salt
• Powdered Sugar

1. Preheat oven to 350u0b0F and spray a 13 x 9-inch baking dish with nonstick spray.
2. For the crust:
3. Beat flour, coconut, powdered sugar, and salt with a mixer on low speed until combined, about 30 seconds. Add butter and beat on low until moist clumps form. Press dough evenly into bottom of prepared baking dish. Bake until crust is golden, about 25 minutes.
4. For the filling:
5. Lightly whisk eggs in a medium bowl. Whisk in sugar, lemon zest, lemon juice, flour, and salt until smooth. Reduce oven temperature to 325u0b0F and pour filling over hot crust; bake until filling is firm, about 22 minutes. Cool completely in pan on wire rack, then cut into squares.
6. Dust bars with powdered sugar before serving. Store in an airtight container up to 2 days.

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Taken from tastykitchen.com/recipes/desserts/meyer-lemon-bars/ (may not work)