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1
Preheat the oven to 350u00b0F and grease a 9x13-inch baking dish, with butter and set aside.
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2
For the crust:
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In the mixer, cream the butter, coconut oil, and sugar together. In another bowl, combine the flour and salt; add to the butter mixture, beating on a low speed until, just until it's all mixed in. Scrape the dough out of the bowl and form into a ball. Wrap in plastic wrap and put in the freezer for about 15 minutes.
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4
With floured hands, flatten dough into the greased baking pan, evenly. Bake the crust for 15-18 minutes or until just slightly light brown. Let cool on a wire rack or the stovetop, for about 20 minutes.
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5
For the lemon layer:
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6
Meanwhile, whisk the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the slightly cooled crust and bake for 30 minutes or until set. Place aside, to cool.
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7
For the topping:
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8
Spread shredded, unsweetened coconut on a baking sheet and bake at 350u00b0F for 5-10 minutes, until browned. Sprinkle on top of the lemon bars and continue to let lemon bars sit until they are at room temperature.
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9
Cut into squares and sprinkle with powdered sugar, using a sieve.
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10
(Recipe adapted from Smitten Kitchen, who in turn adapted it from The Barefoot Contessa Cookbook.)
