Lemon Coconut Squares

CRUST
1/2 cup flaked sweetened coconut
3/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt

TOPPING
4 eggs
1 3/4 cups granulated sugar
1/4 cup all purpose flour
2 tbsp packed finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1 tsp vanilla
3/4 cup flaked sweetened coconut

Preheat oven to 350 for crust
Line a 9x13 inch metal baking pan with foil, leaving a 2 inch overhang, then line with parchment paper
Spread coconut on a rimmed baking sheet. Toast in oven for 7 minutes, stirring once, or until golden. Let cool.
Reduce oven temperature to 325 degrees
Beat butter and sugar in bowl with mixer until light and fluffy. Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into bottom of prepared pan. Bake for about 20 minutes or until firm and golden around the edges. Let cool in pan on a wire rack.
For the topping, in a bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.
Bake for 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in pan on a wire rack. Serve immediately or wrap pan tightly or transfer to an airtight container and ref rig for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board.
Cut into squares. Makes 24.