1. Preheat the oven to 350ºF (180ºC). Grease and line a 9×9 inches (23x23cm) square baking tin with baking parchment. Set aside. Zest and juice the lemons. Set aside.

 

2. Add the flour, sugar, and coconut to a large bowl and mix. Add the butter in small pieces and rub everything between your fingers until the mix looks like wet sand. Pour into the prepared baking tin and press to one even layer – works best with an offset spatula or the back of a spoon. Bake for 15-18 minutes until lightly golden in color. Take out of the oven and let cool down while you are preparing the filling. Reduce the temperature of the oven to 325°F (160°C).

 

3. For the lemon filling add the sugar, cornstarch, and water to a large pot and mix until the cornstarch has dissolved. Add the egg yolks and mix until well combined. Bring to a boil over medium-high heat while stirring constantly. When the mixture starts to thicken and bubble, add the lemon juice and zest and mix in. Add the butter in small pieces. Mix until completely incorporated. Take off the heat and mix in the flour – there should not be any lumps, so mix well. Pour onto the pre-baked base, smooth out the top and bake for 20-22 minutes or until the filling has set. Take out of the oven and let cool down completely. Place in the fridge for at least 2 hours or overnight. Dust with some confectioners’ sugar, cut into 9-12 squares and serve.