Ingredients
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3/4 cup flaked coconut
1 3/4 cups flour
1/2 cup powdered sugar
10 tbsp (1 1/4 sticks) unsalted butter, cubed
3 None eggs
1 cup granulated sugar
1 None lemon, peel finely grated
1/2 cup lemon juice
None None Whipped cream, to serve (optional)
Preparation
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Pour 1/4 cup boiling water over coconut in a small bowl. Let stand 30 mins, until liquid is absorbed. Preheat the oven to 350\u00b0F. Grease a foil-lined 11 x 7 inch baking pan, with foil extending at long sides for handles.
Sift 1 1/2 cups of the flour and powdered sugar into a large bowl. Add butter and rub into flour with fingertips until mixture resembles breadcrumbs. Press into bottom and 1/2 inch up sides of prepared pan.
Bake for 20 mins, until golden. Remove from oven and set aside to cool slightly. Reduce oven to 325\u00b0F.
Beat eggs and granulated sugar in a large bowl with an electric mixer until pale. Fold in coconut, and lemon peel and juice. Add remaining 1/4 cup flour and stir until well combined. Pour over crust.
Bake for 30-35 mins, until set. Cool completely in pan on wire rack. Cut into bars and serve with a dollop of whipped cream, if desired.
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