Instructions

• Preheat oven to 350°F. Spray a 9x13-inch pan with cooking spray and set aside.
• In a large bowl combine 2 cups all-purpose flour, 1 cup powdered sugar, and 1 cup room-temperature butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture is crumbly and holds together when pressed.
• Press the crumb mixture evenly into the bottom of the prepared 9x13 pan to form the crust.
• Bake the crust on the middle oven rack for 15–20 minutes, or until the edges are lightly golden. Remove from oven but leave the oven on.
• While the crust bakes, make the filling: in a separate medium bowl whisk together 2 cups granulated sugar and 4 large eggs until blended.
• Add 1/4 cup melted butter, 1/4 cup milk, the zest of one large lemon, 1/4 cup lemon juice, 1 tablespoon flour, 1 tablespoon cornmeal, and 1/2 teaspoon salt to the sugar–egg mixture. Stir until smooth and evenly combined.
• Fold 1 cup sweetened flaked coconut into the filling so it is distributed evenly.
• Pour the filling over the hot baked crust and spread gently with a spatula to level.
• Return the pan to the oven and bake for 25–30 minutes, or until the center is set (the surface should look mostly firm with only a slight jiggle).
• Remove from oven and place the pan on a wire rack. Cool at least 30 minutes. Sprinkle with the remaining powdered sugar and cut into squares to serve.