1 cup butter, cut up, softened
2 cups all-purpose flour
1/2 cup powdered sugar
3 tablespoons grated lemon peel
1/2 cup fresh lemon juice
2 cups sugar
1 cup shredded coconut
6 tablespoons all-purpose flour
1 teaspoon baking powder
1. Heat oven to 350?F. Spray 13x9-inch glass baking dish with nonstick cooking spray. Place all crust ingredients in food processor; pulse until soft dough forms. Press in baking dish. Bake 15 to 20 minutes or until lightly browned.
2. Meanwhile, in large bowl, beat eggs at medium speed until blended. Add all remaining filling ingredients except powdered sugar; beat until well mixed.
3. Pour filling over partially baked crust. Bake an additional 20 to 25 minutes or until center is set. Cool on wire rack. Sprinkle with powdered sugar. Store in refrigerator.
PER BAR: 230 calories, 11 g total fat (7.5 g saturated fat), 2.5 g protein, 30.5 g carbohydrate, 55 mg cholesterol, 85 mg sodium, 1 g fiber