Lemon bars

Remove the zest from three lemons with a fine grater, squeeze the juice from the lemons (200 ml is needed for the recipe).

In a large bowl, combine flour (175 g), coconut, plain sugar (50 g) and cane sugar (40 g), and finely grated zest of half a lemon. Add diced cold butter and grind into crumbs. Add milk and stir again.

Transfer the dough into a rectangular shape lined with parchment and flatten. Bake for 20-25 minutes in an oven preheated to 200 degrees. Take out the form, reduce the heating of the oven to 180 degrees.

Beat eggs with lemon juice until fluffy and pale. Separately in a large bowl, mix the remaining sugar (200 g) and flour (25 g), add the zest of three lemons. Pour the egg mixture to the dry ingredients through a sieve and mix thoroughly with a whisk.

Pour the resulting mass over the baked crust, return the mold to the oven for another 15–20 minutes, so that the lemon cream becomes dense.

Cool the pie in a baking dish, sprinkle with the remaining coconut chips. Cut into cubes 4 cm wide.