Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper, letting a little hang over the edges to easily remove later.

In a large bowl, whisk together the flour and powdered sugar.

Dice the butter into small pieces and add into the bowl. Using a pastry cutter, work the butter into the flour and sugar mixture. (I find this easiest by dragging the flour in with the pastry cutter from the sides of the bowl as I spin the bowl with my other hand)

Mix until the mixture sticks together, forming a dough. Press onto the parchment paper in the prepared baking dish.

Bake in the preheated oven for 10 minutes.

Meanwhile, in a medium bowl, whisk together the eggs and sugar until thick and combined, then whisk in the lemon juice and finally the baking powder, whisking until it stops bubbling.

Once the crust has had it’s blind bake, whisk the lemon mixture again to stop it from separating and pour over the crust. Sprinkle the coconut flakes on top.

Bake for 25-30 minutes or until set in the center.

Cool completely on a wire rack.

Lift the lemon bars out by using the parchment overhang and cut into little bars.