3/4 cup sifted flour
1/3 cup 10X sugar
1/3 cup ground almonds
1/2 cup butter or margarine, softened
2 eggs
1 cup sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup flaked coconut

Blend flour, 10X sugar, almonds and butter or margarine in a small bowl. Press evenly on bottom of an 8 x 8 x 2″ baking pan. Bake in a moderate (350) oven for 20 minutes. Combine eggs, sugar, lemon rind and juice, baking powder and salt in a small bowl of mixer; beat at medium speed about 3 minutes or until fluffy. Stir in coconut; pour over hot crust. Bake 25 minutes longer, or until golden brown. Cool completely on a wire rack. Cut into 2″ squares. From Family Circle magazine.