Place 1 cup of caster sugar
1 cup of desiccated coconut
2 cups of plain flour
200gm of un salted butter , into a bowl and stir until combined and the mixture resembles coarse breadcrumbs.
Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30 cm slice tin lined with baking paper .
Bake for 20 minutes or until golden brown .
Allow to cool completely.
Reduce your oven temperature to 160 deg C
To make the lemon filling
Place 4 eggs and 2 extra yolks in a bowl and whisk to combine .
Add 2 cups of caster sugar 1/3 cup of sifted plain flour
1 tbs of finely grated lemon
1 cup of lemon juice
Whisk until smooth
Carefully pour the filling over the cooked base and bake for 30 minutes or until just set .
Refrigerate for 2 hours or until firm.
Dust with icing sugar and slice to serve.
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