In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes.
Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
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Pamela
Apr 1, 2018
Ingredients called for lemon zest AND lemon peel. Turns out zest was called for twice but never the peel. Also, when baking the filling, I wasn't sure if I was to use the same temperature. Oh well, it's cooling now so we'll see how it comes out.
Kerli
Feb 2, 2018
Excellent taste and structure. I changed the recipe slightly, though. For the bottom I used 1 cup of oat flour and 1/2cup all purpose flour. In the filling, sugar half of the amount.One of the desserts that will not stay for the next day.
spooki03
Jul 16, 2012
Made them for a community event and they were gone in a flash, several people admitted to eating more than one.
Reviews
Ingredients called for lemon zest AND lemon peel. Turns out zest was called for twice but never the peel. Also, when baking the filling, I wasn't sure if I was to use the same temperature. Oh well, it's cooling now so we'll see how it comes out.
Excellent taste and structure. I changed the recipe slightly, though. For the bottom I used 1 cup of oat flour and 1/2cup all purpose flour. In the filling, sugar half of the amount.One of the desserts that will not stay for the next day.
Made them for a community event and they were gone in a flash, several people admitted to eating more than one.
I difinatly recommand this recipe!