Preheat the Airfryer to (350 degrees F). Combine sugar, desiccated coconut, flour, and butter and stir till resemble coarse crumbs.
Press the dough into a 25 x 25cm baking pan lined with non-stick paper. Press well into the corner and sides so that the filling will not leak down to the base when it is poured in later.
Bake for 20 min or till golden brown.
Allow it to cool on a cooling rack.
Reduce the Air Fryer temperature to 325 degrees F for baking the lemon filling.
For filling:
Air Fryer temperature at 325 degrees F. Whisk eggs and yolks, then add sugar, flour, lemon zest, and lemon juice. Whisk till smooth.
Pour lemon mixture carefully over the cooled cookie base and bake for 20 min or till the mixture is just set (the center of the filling still has a little jiggle).
Cool on a cooling rack and refrigerate for 2 hours or overnight till firm. Dust with icing sugar before serving.
Amount Per Serving
CALORIES: 37
