2 meyer lemons, juiced and zested. Small regular lemons can be used.
Instructions
Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
In a bowl combine the graham crumbs, coconut and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
Stir in the eggs until well combined. Add the lemon juice and zest, then stir to combine.
Pour the cheesecake batter evenly over the baked crust. Bake for 40 minutes.
Cool on a rack and then place in the fridge overnight.
Cut into bars and store leftovers in the fridge.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/03/tropical-lemon-cheesecake-bars/