Pecan Crusted Coconut Topped Lemon Bars

Ingredients

Crust

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup toasted nuts (I used toasted pecans but you can also use hazelnuts, almonds, walnuts, etc)
• 8 tablespoons unsalted butter, melted
• 3/4 teaspoon pure vanilla extract

Filling

• 3/4 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon baking powder
• 2 eggs
• zest from 1 lemon
• 1/4 cup lemon juice, freshly squeezed (please don't use that bottled stuff, you want a real lemon for optimal flavor)

Glaze

• 1/2 cup powdered sugar
• 1-2 tablespoons lemon juice, just enough to make the glaze a runny consistency
• 1/2 cup toasted coconut

Directions

1. Line an 8-inch square pan with foil and spray lightly with nonstick cooking spray. Preheat the oven to 350 degrees F.
2. For the crust: Place the flour, sugar, salt and nuts in a food processor. Pulse until the nuts are finely ground. Add the melted butter and vanilla and pulse just until the dry ingredients look damp and the mixture begins to clump around the blade. Remove the dough and knead it a couple of times to be sure it is evenly mixed.
3. Press the dough evenly over the bottom of the pan. Bake for 25 to 30 minutes or until the crust is fully baked, well browned at the edges and golden brown in the center.
4. For the topping: Whisk sugar, flour and baking powder together. Add eggs, lemon zest and lemon juice, whisking until smooth. Pour over hot crust and bake 20 to 25 minutes longer, or until the topping no longer jiggles when the pan is tapped. Set on a rack to cool completely in the pan.
5. Combine powdered sugar and lemon juice, whisking until smooth. Pour evenly over baked lemon bars and sprinkle with toasted coconut. Let glaze set and lemon bars cool completely before cutting.