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Coconut Lemon Pie Square Recipe
 A well known favorite, with coconut. Lemon luscious little cookies that taste like a lemon pie with a buttery crust, and coconut topping. The crust is a flaky buttery cookie. There will none left once they are cooled and you serve them they are gone in a flash! Perfect to take along on a picnic or mail, they hold up very well. I love the tangy flavor from the lemon and the coconut just makes a nice addition to the popular lemon square cookie, it's really the same just another name and version of the way mom made them. Lemon pie was my brother's favorites, John and Luke. Mom always had to make a lemon pie for the holiday. In between these were a good substitute. 2 cups all-purpose flour 1 cup confectioners' sugar, plus more for dusting Pinch salt 2 sticks butter, at room temperature, plus more for greasing Filling: 4 eggs 2 cups granulated sugar 6 tablespoons all-purpose flour 6 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 cup of coconut for topping Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You can use more confectionery sugar to press down in pan. Bake for 20 minutes. Make filling next. In another bowl, mix the eggs, granulated sugar, flour, and lemon juice sprinkle grated coconut on top. Pour this over the baked crust and bake for 25 minutes longer. Remove from oven cool completely. Top with coconut and sprinkle with confectioners' sugar. Thanks for reading appreciate your feedback.... 
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