1 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. butter

TOPPING:

2 lg. eggs
2/3 c. granulated sugar
2 tbsp. all-purpose flour
2 tsp. freshly grated lemon peel
3 tbsp. fresh lemon juice
1 1/2 c. sweetened flaked coconut

Heat oven to 350 degrees. Line an 8 or 9 inch square pan with foil. Lightly grease foil.

To make crust, mix flour and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Press evenly over bottom of prepared pan. Bake 20 minutes or until golden.

To make topping, beat eggs, sugar, flour and lemon juice in a large bowl with electric mixer until well blended. With mixer on low speed, add lemon peel and coconut and beat just until blended. Spread over crust. Bake 25 to 30 minutes until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.