- 1 1/3 cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon lemon zest
- 1/4 cup ground almonds
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1/3 cup flaked coconut, toasted (optional)
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- Preheat an oven to 350 degrees F (175 degrees C).
- Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
- While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
- Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.