½ cup of unsalted butter, at room temperature (1 stick)
For Filling: 1 cup granulated sugar
2 large eggs
2 tbsp. butter, melted
2 tablespoons milk
zest of one large lemon
2 tbsp. lemon juice
1½ tsp. flour
1½ tsp. cornmeal
¼ teaspoon salt
½ cup sweetened flaked coconut
For Topping: ¼ cup confectioners’ sugar
Instructions
Preheat oven to 350 degrees.
Spray a 9x9 inch pan with cooking spray.
Combine crust ingredients in a large bowl using a pastry cutter until ingredients are mixed and crumbly looking. (I used my hands to mix it all up and get it to that consistency.)
Press into the bottom of the pan and bake for 15-20 minutes until dough turns lightly golden. Press down any bubbles that formed during baking.
While crust is baking, mix together all ingredients up to and including the coconut.
Pour filling onto crust and then bake for 25-30 minutes until the center is set.
Place on a wire rack to cool for 30 minutes. Sprinkle with ¼ cup of confectioners’ sugar and slice into bars.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/coconut-lemon-bars/