LEMON-COCONUT BARS

CRUST:
1 C flour
1/4 C sugar
1/4 t salt
3/4 C toasted coconut
6 T chilled, unsalted butter cut into 1/2 inch cubes

FILLING:
3/4 C sugar
2 large eggs
1/4 C fresh lemon juice
1 T finely grated lemon peel (packed)
1 t flour
1/2 t baking powder
pinch of salt

1/4 cup powdered sugar

FOR CRUST:
Pre-heat oven to 350 degrees. Line 8x8 metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar and salt in processor and blend for 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

FOR FILLING:
Combine all filling ingredients in processor and blend until smooth. Pour over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack and cool completely.

Top with powdered sugar and cut into bars.