1-Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 7 minutes until light brown. Let cool.

2-Line an 8×8-inch pan with foil, letting it overhang for easy removal.

3-In a bowl, mix 1 1/3 cups all-purpose flour, 1/3 cup confectioners’ sugar, 1/8 teaspoon salt, 1 tablespoon lemon zest, and 1/4 cup toasted coconut. Cut in 1/2 cup unsalted butter pieces until crumbly.

4-Press dough evenly into the pan. Bake 15 to 20 minutes until lightly golden.

5-For filling, whisk 4 large eggs, 3 egg yolks, 1 1/4 cups granulated sugar, and 1/8 teaspoon salt in a medium pot. Stir in 3/4 cup fresh lemon juice and 1 tablespoon lemon zest.

6-Cook over medium heat, stirring constantly for about 10 minutes until thickened like pudding. Stir in 1 tablespoon butter and 1 tablespoon heavy cream.

7-Strain curd through a fine-mesh sieve to remove any bits. Pour over hot crust and spread evenly.

8-Bake another 15 to 20 minutes until set. Sprinkle with remaining toasted coconut. Cool on a wire rack 1 hour, then refrigerate at least 2 hours before slicing into 16 bars.