Preheat your oven to 350 degrees. In a medium bowl, combine the flour and powdered sugar. Mix until evenly combined. Using a food processor, blend in the butter until the mixture has small granules the size of peas. If you do not have a processor (I don’t), let the butter come to room temperature and then just work it into the flour mixture with your hands. I like to call this technique “smearing it in” (yes, I made that up). See the photos below for what it should look like when thoroughly mixed.

Lightly spray a 9×13 inch glass casserole dish with non-stick spray. Pour the flour/butter/sugar mixture evenly into the dish and press it down with your hands until it is compacted. Bake for 15 minutes.

While the crust is baking, combine the eggs, granulated sugar, lemon juice and baking powder in a bowl (I used the same bowl). Mix it well until the sugar is dissolved. The baking powder will react with the acidic lemon juice and begin to foam, don’t worry.

When the crust is finished baking, quickly re-whisk the filling then pour it over the crust. Sprinkle the shredded coconut on top and bake the whole thing for 20 more minutes or until it is golden brown on top. Let cool for 10 minutes before slicing.