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Categories:
butter brown sugar egg vanilla all-purpose filling eggs white sugar freshly squeezed lemon juice lemon zest baking powder coconut powdered sugar
Viewed: 59 - Published at: 9 years agoIngredients
- FOR THE CRUST:
- 2 sticks Softened Butter
- 1 cup Brown Sugar
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 2 cups All-purpose Flour
- FOR THE FILLING:
- 4 whole Eggs
- 2 cups White Sugar
- 1/2 cups Freshly Squeezed Lemon Juice
- 1 Tablespoon Grated Lemon Zest
- 1/2 teaspoons Baking Powder
- 1/4 cups Flour
- 1 cup Shredded Coconut
- Powdered Sugar (optional)
Method
- Preheat oven to 350°F.
- To make the crust:
- Mix the softened butter and sugar together until light and fluffy. Add in the egg yolk and the vanilla. Add the flour slowly until combined. It should be crumbly. Press firmly and evenly into the bottom of a greased 9x13 inch pan. You can even make it go up the sides a bit, if you prefer the bottom to be a little thinner. Bake for 20-25 minutes, until golden brown.
- To make the lemon filling:
- Beat the eggs until frothy. This took about 2 minutes in my KitchenAid. Add the sugar, lemon juice and lemon zest. Add the baking powder, and then add the flour. Let this all mix for a minute or so and then scrape down the sides of the bowl and mix again for about 30 seconds. Then add your coconut (if you love coconut, you may want to add another 1/2 cup or so to this!).
- Pour over the top of the still-warm crust and bake for about 25 minutes, until the coconut (which will have risen to the top) is that nice, warm toasted color. Sprinkle with powdered sugar, if that is your preference. Let cool completely before cutting, if you can resist! Otherwise the crust is a bit gooey. Enjoy!
