Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
  • 2 cups granulated sugar
  • 0.25 cup all-purpose flour
  • 4 large eggs
  • 2 large egg yolks
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.25 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, stir together 1.5 cups flour, shredded coconut, 0.25 cup sugar, and 0.25 tsp salt.
  3. Pour in the melted butter and mix until the dough resembles wet sand.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake for 15-18 minutes until the edges are mahogany-colored and the center is set.
  6. While the crust is baking, whisk together 2 cups sugar and 0.25 cup flour in a large bowl until no lumps remain.
  7. Add the 4 eggs and 2 egg yolks, whisking vigorously until the mixture is smooth and pale.
  8. Stir in the lemon juice, lemon zest, and 0.25 tsp salt until the batter is glossy and homogeneous.
  9. Pour the lemon filling directly over the hot crust.
  10. Reduce oven temperature to 325°F (160°C) and bake for 20-25 minutes until the center has a slight jiggle but is not liquid.
  11. Remove from the oven and cool completely in the pan for at least 2 hours before slicing.