1/2 c. butter
1 c. sifted flour
1/4 c. sifted sugar
Confectioners sugar

TOPPING:

2 eggs, well beaten
1 c. sugar
1/4 tsp. salt
3 tbsp. lemon juice
1/2 tsp. baking powder
2 tbsp. flour
2 tbsp. shredded coconut
Grated rind of one lemon

cream butter; add flour and sugar. Mix well. Press mixture on the bottom of an ungreased 8-inch pan. Bake at 350 degrees for 20 minutes. Combine eggs, sugar, salt, lemon juice and rind. Mix baking powder and flour. Add to egg mixture and mix well.

Spread on hot baked layer. Bake at 350 degrees for 30 minutes; add in coconut for the last 10 minutes to toast and brown. Cut into squares like brownies. Refrigerate or store in an airtight container. Yield: 16 squares.