Christmas coconut lemon bars

Zesty lemon and coconut lend this festive __dessert a distinctly summery flavour.

• 1 1/2 cups (225g) plain flour
• 1/2 cup (80g) icing sugar mixture
• 180g chilled butter, chopped
• 4 eggs, lightly whisked
• 1 1/2 cups (315g) caster sugar
• 1 tablespoon finely grated lemon rind
• 1/2 cup (125ml) fresh lemon juice
• 1 teaspoon baking powder
• 1 cup (65g) shredded coconut

1. Step 1

   Preheat oven to 180C. Grease and line the base and sides of a 20 x 30cm lamington pan with baking paper, allowing the 2 long sides to overhang.

2. Step 2

   Place the flour, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Spoon into the prepared pan and press mixture evenly over the base with the back of a spoon.

3. Step 3

   Bake in preheated oven for 15 minutes or until lightly golden.

4. Step 4

   Meanwhile, whisk the eggs, sugar, lemon rind and juice, baking powder and three-quarters of the coconut in a large bowl until well combined. Pour over the base and sprinkle evenly with remaining coconut. Bake in oven for a further 20 minutes or until golden brown and just set. Remove from oven and set aside in pan to cool completely. Cut into squares to serve.