Cream butter. Gradually add 1/2 c sugar, creaming well after each addition. Beat in egg yolks, one at a time, beating thoroughly after each. Blend in salt and flour. Stir in 1 cup of the coconut, the pecans and lemon rind. Spread evenly in a lightly greased 13×9 pan. Bake at 350 about 20 minutes, or until golden brown around edges.

Meanwhile, beat egg whites with cream of tartar until foamy throughout. Gradually add 1/2 c sugar, beating thoroughly after each addition. Gradually add lemon juice and continue beating until meringue will form very stiff shiny peaks. Spread over pastry in pan. Sprinkle top with remaining 1/4 c coconut. Bake at 375 for 10 – 15 min., or until the topping is golden brown. Cool; then cut into 1 1/2 x2 ” bars. Cover and store at room temperature.

Makes 32 bars.