CRUST:

1 cup all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt, 3/4 cup butter, chilled and sliced, 1/2 cup coconut, toasted

FILLING: 3/4 cup sugar, 2 eggs (room temperature), 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1/2 teaspoon baking powder, 1/2 teaspoon salt 

Confectioners’ Sugar, dust top

Preheat oven to 350°F. In food processor, combine flour, sugar, and salt until mixed. Add butter and coconut, processing until mixture resembles a fine meal. Line an 8-inch square pan with parchment paper. Lightly butter the parchment paper. Transfer the flour crumb mixture to pan and press into bottom forming a crust. Bake until light golden brown around the edges, about 20 minutes. For filling, combine sugar, eggs, lemon juice, zest, baking powder, and salt in food processor or blender. Process until smooth. Pour filling into hot crust. Continue to bake until the filling begins to brown around the edges and springs back when touched, about 25 to 30 minutes. Cool on rack. Lift parchment paper from pan and cut into squares.