• Preheat the oven to 350˚F (180˚C).

Prepare the pan

• Line an 8-inch square pan with non-stick aluminum foil. (If using regular foil, spray it with cooking spray.)

  Mold the foil to fit the outside of the pan, then place it inside for a snug fit.

Make the cookie layer

• Melt 1/4 cup butter in the microwave for 50 seconds on HIGH.
  1/4 cup butter
• Stir in 1/4 cup powdered sugar, 1/4 teaspoon table or sea salt, and 1/2 cup shredded coconut.

  Add 1 cup unbleached all-purpose flour and stir until moistened. Use your fingers and pat this mixture into your prepared pan.
  1/4 cup powdered sugar, 1 tablespoon unbleached all-purpose flour, 1/4 teaspoon salt, 1/2 cup shredded coconut
• Bake in the oven at 350˚F (180˚C) for 20 minutes.

Make the Lemon Layer

• Wash and dry 1 whole Meyer lemon.

  Cut into quarters, remove the center core and all seeds.
• In a blender, add the lemon with 1 cup granulated sugar and pulse on high until the mixture is homogeneous.

  Add 1 tablespoon unbleached all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder, pulsing until mixed.

  Add 2 large eggs and 1/3 cup plain Greek yogurt, pulsing only 3-4 times or until the batter is mixed and smooth.
  1 cup unbleached all-purpose flour, 1/4 teaspoon table or sea salt, 1 whole Meyer lemon, 1 cup granulated sugar, 1/2 teaspoon baking powder, 2 large eggs, 1/3 cup plain Greek yogurt

Bake & Cool

• Pour the lemon mixture over the warm crust.

  Reduce the oven temperature to 325˚F (170˚C) for 20-25 minutes or until the center is set.
• Let cool, then refrigerate for at least 2 hours.

Serve & Store

• Lift bars out using the foil, then peel it away.

  Cut into squares and dust with powdered sugar before serving.

  Store leftovers in the fridge—do not stack bars, as the crust will soften.