• 1 cup sweetened shredded coconut
• 1-1/2 cups all purpose flour
• 1/2 cup confectioner's sugar, plus extra for dusting
• 1/2 cup plus 2 Tbs. unsalted butter, cut into small pieces
• 6 large egg yolks
• 3-1/3 cups sweetened condensed milk
• 1 cup lemon juice
• 1 Tbs. plus 1 tsp. lemon zest

Preheat oven to 350°F. Spread coconut on a baking sheet and toast in oven 6-8 minutes, tossing every 2 minutes until golden brown. Remove from oven. Transfer to a plate to cool. Combine flour, sugar and half the coconut in a mixing bowl. Cut in butter until mixture resembles coarse meal. Pat dough into the bottom of a 9x13 inch baking pan and bake 20-25 minutes or until golden. While crust is baking, combine egg yolks and condensed milk in a bowl. Whisk vigorously until thick. Slowly beat in lemon juice and zest. When crust is done, pour lemon mixture onto crust. Sprinkle with remaining coconut and bake about 6-8 minutes until mixture is hot. Chill. Sprinkle with confectioner's sugar before serving.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 381, fat 17.2g, 40% calories from fat, cholesterol 160mg, protein 8.0g, carbohydrates 50.5g, fiber 0.6g, sugar 41.2g, sodium 113mg, diet points 9.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.5, Lean meat: 0.0, Fat: 3.2, Sugar: 2.9, Very lean meat protein: 0.2

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