Lemon-Coconut Bars

Crust:
    1 cup all purpose flour
    1/4 cup sugar
    1/4 teaspoon salt
    3/4 cup sweetened flaked coconut, toasted, cooled
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into
      1/2-inch cubes

Filling:
    3/4 cup sugar
    2 large eggs
    1/4 cup fresh lemon juice
    1 tablespoon (packed) finely grated lemon peel
    1 teaspoon all purpose flour
    1/2 teaspoon baking powder
    Pinch of salt

1/4 cup powdered sugar

For crust: Preheat oven to 350F. Line 8x8x2-inch metal baking pan
with foil, leaving overhang. Butter foil. Combine flour, sugar, and
salt in processor; blend 5 seconds. Add coconut and butter; process
until mixture resembles fine meal and begins to clump together.
Gather dough into ball. Press dough evenly over bottom of prepared
pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling: Combine 3/4 cup sugar, eggs, lemon
juice, lemon peel, flour, baking powder, and salt in processor. Blend
filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return
to oven and bake until filling begins to brown at edges and is just
set and springy to touch in center, about 30 minutes. Transfer pan to
rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil
edges. Cut into 16 bars. Sift powdered sugar over.