What's that you say? Another lemon treat? Yep, it sure is! For the love of all things lemon this one reaches the top. What could be better then lemon, coconut and shortbread combined? Right now, I'm not quite sure. At first I wasn't too sure about them, but now? ...I think I may be in love.
1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 unsalted butter, at room temperature.
1 cup freshly squeezed lemon juice (aprox. 4 lemons)
1/2 all-purpose flour
2 3/4 cup granulated sugar
For the base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in baking dish. In a large bowl, stir 1 cup flour with coconut and icing sugar. Cut up butter, using your fingers blend until the mixture resembles course crumbs. Pat down mixture in to pre-pared baking dish evenly over bottom. Base will be thin. Bake for 15-22 min total. Remove from oven and set temp to 325F.
For filling, in a large bowl, whisk eggs with lemon juice. Stir together flour and sugar then add to egg mixture and combine. Pour over hot baked crust, then place back in the oven for 30-35 min until the filling is set when the pan is jiggled. Cool then enjoy!
P.S. and I love lemon Sanpellegrino