Pistachio Coconut Lemon Squares - Patricia Bannan, MS, RDN

Ingredients

• 1/4 cup shelled pistachios
• 1/4 cup unsweetened coconut flakes
• 1/2 cup turbinado sugar
• 3/4 cup spelt or whole-wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 1/3 cup unsalted butter, chopped into cubes
• 6 large eggs
• 1 1/2 cups freshly squeezed lemon juice
• 3 cups turbinado sugar
• 3/4 cup all-purpose flour
• 2 tablespoons lemon zest (from about 5 lemons)
• 1/4 cup shelled pistachios, chopped
• 1/2 cup unsweetened coconut flakes, toasted