Lemon Coconut Squares

Filling:                                                         Crust:
4 eggs                                                               2/3 c. butter
1 c. sugar                                                         1/2 c. sugar
1/4 c. flour                                                      1 3/4 c. flour
6 Tblsp. FRESH lemon juice                      Topping:
1 tsp. baking powder                                     extra coconut (1/2 c.-1 c.)
1/4 tsp. salt                                                     icing sugar
2 c. flaked coconut   
4 tsp. grated lemon peel

Preheat oven to 350º
Crust: With electric mixer beat butter 30 seconds.  Beat in 1/2 c. sugar.
Gradually add 1 3/4 c. flour until the texture of fine crumbs. Press into UNgreased
11.5"x7.5" (or 9"x9") dish.  Bake 22-25 min. @ 350º until dry on top & just slightly
browned around edges.
Filling: At medium speed beat 4 eggs to foamy. Add 1 c. sugar, 1/4 c. flour,
lemon juice, baking powder and salt. Beat THREE minutes. Stir in coconut
and lemon peel.  Pour over warm crust.  Bake 25-30 min.
Centre will be set with light golden edges. Cool pan on rack.
Topping:  Sprinkle with extra coconut and sift icing sugar on top.
Cut, cover & serve - or refrigerate or freeze to serve later, at room temperature.