Lemon Coconut Squares

-recipe courtesy Kerr Street Cafe, Oakville

For the crust:
1 cup (250 mL) cold unsalted butter, cut into 1-cm squares
2 cups (500 mL) all purpose flour
3 tbsp (45 mL) white sugar

Preheat oven to 350°F. Use a food processor to bring flour, butter and sugar to a moist mixture. Press mixture into the bottom and ½-inch up the sides of a prepared 9 x 13-inch baking pan. Bake for about 15minutes, until set and barely golden. Remove from oven and let cool slightly.

For the filling:

4 eggs
1 1/4 cup (300 mL) white sugar
1/2 tsp (3 mL) scraped vanilla bean
1/2 tbsp (8 mL) lemon zest
1/4 cup (60 mL) all purpose flour
1 tsp (5 mL) baking powder
1 1/2 cup (375 mL) shredded sweet coconut
½ cup + 2 tbsp (150ml) freshly squeezed lemon juice

Whisk together eggs and sugar until very light and thick. Beat in the vanilla and lemon zest. In another bowl combine flour, baking powder and coconut. Stir into the egg mixture and then add lemon juice. Pour into the baked crust. Return to oven and bake until set, about 15 to 20minutes. Once set, remove from oven and let it cool completely in the pan before cutting into squares. To serve, dust with icing sugar and garnish with berries.