1/2 c. unsalted butter, softened
1/2 c. packed brown sugar
1-1/2 c. all-purpose flour
Topping:
3 eggs, separated
1 c. sugar
1/3 c. lemon juice
2 tbsp grated lemon rind
1/2 tsp baking powder
1/4 tsp salt
2 c. shredded coconut
You could substitute lime for lemon.
Base: Cream together butter and brown sugar. Stir in flour until mixture is crumbly. Press evenly in bottom of uncreased 13X9-inch baking pan. Bake in 325°F oven for 10 to 15 minutes nor until edges are lightly browned.
Topping:
In medium bowl, combine egg yolks, 1/2 cup of the sugar, lemon juice, rind, flour, baking powder and salt. Stir in coconut. Beat ehh whites with remaining 1/2 cup of sugar until stiff peaks form; fold into egg yolk mixture. Spread mixture over base.
Bake 20 to 25 minutes or until nearly set. Let cool in pan. Cut into squares or bars.