Lemon Bars With Coconut Shortbread Crust

• FOR THE CRUST:
• 2 cups Flour
• 1/2 cups Powdered Sugar
• 1/2 cups Sweetened Flake Coconut
• 1 cup Butter, Chilled And Diced Into Small Cubes
• FOR THE LEMON LAYER:
• 1-3/4 cup Sugar
• 1/4 cups Flour
• 1 whole Large Lemon (or 2 Small), Zested
• 4 Eggs
• 1/2 cups Freshly Squeezed Lemon Juice
• Additional Powdered Sugar, For Dusting

1. Butter a 13x9 pan and set aside. Preheat oven to 350u0b0F.
2. Place flour, powdered sugar and coconut in a food processor and pulse several times to combine. With the machine running, drop in the butter pieces. When all the butter is in, switch from run to pulse, and keep processing just until a soft crumbly dough begins to form. It does not all have to come together into a smooth ball.
3. Press dough evenly into the bottom of the prepared pan. Bake for 17-20 minutes, or until light golden brown.
4. While the crust is baking, prepare the lemon layer. In a large bowl, whisk together the sugar, flour, and lemon zest. Add the eggs, and whisk just until smooth. Finally, whisk in the lemon juice. The mixture should be very light and smooth.
5. When crust is done, immediately pour the lemon mixture evenly on top. Return the pan to the oven, and bake for an additional 20-25 minutes, or until the top is light golden brown, and the center does not jiggle when you shake the pan gently.
6. Remove from the oven, cool completely, then dust with powdered sugar. Cut into bars and serve!

flour, powdered sugar, flake coconut, butter, lemon layer, sugar, ubc, lemon, eggs, freshly squeezed lemon juice, sugar

Taken from tastykitchen.com/recipes/desserts/lemon-bars-with-coconut-shortbread-crust/ (may not work)