This is a really quick and easy food processor recipe, but it does mean that I have naff all in the way of "in progress" photos:)
Preheat oven to 180C (350F)
2 cups plain flour
1 cup cold butter, in smallish pieces
1/2 cup icing sugar
1/2 cup coconut - flaked or desiccated
1/4 cup plain flour
2 cups white caster sugar
4 large eggs
1/2 cup fresh lemon juice
1 teaspoon baking powder
Greased and lined 13 x 9 x 2 baking pan
Place all the ingredients for the base into the food processor and process until it looks like wet sand. Press the crumb mixture into the base of the pan and bake for 15-20 minutes until the edges are golden brown.
While the base is baking in the oven, put all ingredients for the lemon layer into the food processor and blend for two or three minutes until well combined and to let the sugar begin to dissolve into the eggs and lemon.
Pour the lemon mixture over the base while it's still hot and bake again for 20-25 minutes until the surface of the lemon mixture is crisp and golden. It's easier to do the pouring if you just leave the baking pan in the oven and slide the shelf it's sitting on out of the oven slightly to make it easier to get at, rather than try to carry it back to the oven full of liquid.
Once baked remove the baking pan from the oven and place on a wire rack, then leave the squares in the pan until complete cool and cut into squares ready to serve.
The lemony layer is very like a firm set lemon curd with a very light and crispy topping.