Lemon Cream:
Heat the lemon juice and add the butter. Mix until the butter is melted.
In a bowl that can be placed over a pot of boiling water, mix the eggs and sugar until homogeneous and add the lemon juice/butter mixture.
Mix well and place the bowl over a pot of simmering water and cook, stirring constantly, until thickened. Do not let it boil. Set aside.

Preheat the oven to 325 F (160 C)

Crust:
Sift the flour and baking powder into a bowl.
Add the crushed biscuits, brown sugar, and shredded coconut.
Add the butter to the dry ingredients and mix with your fingers until the mixture resembles coarse crumbs.

Line an 8″ (20 cm) square mold with half of the mixture.
Spread the lemon cream over the crust.
Cover with the remaining crumb mixture.

Bake for 20 to 25 minutes or until the top is golden brown.
Let cool to room temperature before refrigerating for at least 2 hours.
Cut into 16 squares, using a sharp knife, after removing from the refrigerator.
The cutting is not easy, as it crumbles easily.