55 g (3/4 cup toasted unsweetened shredded coconut
40 g (1⁄3 cup) powdered sugar
1 Tbsp corn starch
1⁄4 tsp kosher salt
25 g (1⁄4 cup) coconut oil
155 g (3⁄4 cup) granulated sugar
3 large eggs
3 Tbsp corn starch
Pinch of kosher salt
2 tsp lemon zest (about 1 lemon)
3 lemons (3⁄4 cup) freshly squeezed lemon juice
Toasted unsweetened shredded coconut
Preheat your oven to 180°C (350°F).
In a medium bowl, combine all ingredients for crust until fully incorporated. Place the dough into the prepared pan (8-inch square baking pan), and firmly press down all the way to the sides. Bake the crust until it just starts to brown around the edges, 15–20 minutes.
For the filling: whisk the eggs, sugar, corn starch, and lemon zest. Squeeze lemon juice and whisk until the mixture is completely smooth. Pour the filling over the hot crust. Bake until the filling is just set, 14–19 minutes.
The filling should start to turn golden around the edges, and the center should be a bit jiggly (it will firm up as it cools). Let the squares cool completely to room temperature, and then you can refrigerate for 2 hours before cutting. Before serving, garnish with coconut and fresh lemon or lime zest.