4. While that’s baking, whisk together the eggs, granulated sugar, baking powder, salt, lemon juice, and lemon zest until well blended. Stir in the vanilla extract, then gently fold in the coconut.
5. Pour this mixture over the baked crust—no need to let the crust cool—and return the pan to the oven.
6. Bake for 25-30 minutes, or until the center is set and the top is lightly golden brown.
7. Once done, let it cool in the pan on a wire rack, then dust with additional powdered sugar if you’re feeling a little fancy.
8. Cut them into squares (I like to make a little prayer before cutting into any baked good, just seems right) and serve them up to your heart’s content.
Variations & Tips
– If you want a bit more of a tropical feel, try mixing in 1/2 cup of crushed pineapple (well-drained) to the filling.
– For a gluten-free option, your favorite 1:1 gluten-free flour blend should work just fine in place of all-purpose flour. I’ve learned you’ve got to be flexible in the kitchen.
– Always use real butter, darlin’. It makes a difference in taste that’s as clear as day versus night.
– When life gives you lemons, not all are created equal. The best ones for juicing are heavy for their size and give a little when you press them; they’re practically begging you to turn them into something delicious.
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