1/2 cup butter, room temperature
1 3/4 cup sugar
1-1/4 cups flour
1/8 tsp. salt
4 eggs
1 (6 oz can) pineapple juice
1/4 cup lemon juice
1/2 tsp. grated lemon zest
3 tbsp. cornstarch
1/2 tsp. baking powder
1/4 cup sweetened flaked coconut

Preheat oven to 325°F.

Line 9-inch square baking pan with enough foil to overhang sides by 2 inches.

In a bowl, with mixer on medium speed, beat butter and 1/2 cup sugar until smooth. On low speed, gradually beat in flour and salt until a dough forms. Press into bottom and 1 inch up sides of pan. Prick with a fork.

Bake for 20 minutes or until golden. In a bowl, whisk together eggs, juices, zest, and remaining 1-1/4 cups sugar until blended.

Whisk in cornstarch and baking powder until blended. Pour into crust.

Bake for 25 minutes or until golden and filling is set. Sprinkle with coconut the last 5 min of baking time. Cool on rack. Using foil, lift from pan, remove foil, cut into triangles.

Submitted by: Sherry Monfils