BARS, LEMON CURD Recipe - (4/5)

Ingredients

• FOR CRUST, CREAM:
• 1 1/2 sticks unsalted butter, softened (12 Tbsp), plus more for pan
• 1/2 cup powdered sugar, sifted
• 1 1/2 cups all-purpose flour, sifted
• 1 cup sweetened shredded coconut, toasted
• 1 Tbsp. minced lemon zest
• 1/2 tsp table salt
• FOR THE LEMON CURD, WHISK:
• 4 eggs
• 4 egg yolks
• 1 cup granulated sugar
• 1/4 cup minced lemon zest
• 3/4 cup fresh lemon juice, strained
• Pinch of salt
• 4 Tbsp. unsalted butter, cubed
• Powdered sugar
• Sweetened shredded coconut