Things needed: 1 cup of all-purpose flour, 1/4 cup of powdered sugar, 1/2 cup of chilled butter, 2 big eggs
– 1/2 teaspoon of baking powder – 1 cup of granulated sugar
salt, 1/4 teaspoon; lemon juice, 1/4 cup (about 2 lemons’ worth) strained just before use
1-Lemon zest
Two teaspoons of vanilla essence and one cup of shredded coconut, either sweetened or unsweetened to taste.What to do
1. Preheat the oven to 350 degrees Fahrenheit. Either line an 8×8-inch baking dish with parchment paper or thoroughly grease it with butter.
Second, combine the sugar powder and flour in a mixing dish. To make the mixture seem like coarse crumbs, cut in the butter. Spread out the batter in the baking dish by pressing the ingredients together.
3. Transfer to the oven and cook for approximately fifteen minutes, or until a slight golden color begins to emerge. Make sure it’s not overdone, yet firm.
4. While that’s in the oven, get the eggs, sugar, baking powder, salt, lemon juice, and zest all mixed together. Add the vanilla essence and mix well. Then, carefully incorporate the coconut.
No need to wait for the crust to cool before pouring the liquid over it; when the crust has cooked, just put the pan back in the oven.
6. Preheat oven to 250°F (300°C). Bake for 25–30 minutes, or until topping is slightly browned and center is firm.
7. Allow it to cool on a wire rack in the pan once finished, and if you’re in the mood for some extra sugar, dust some on top.
Slice them into squares (before slicing into any baked product, I prefer to say a small prayer; it feels natural) and devour them to your heart’s joy.
