The first thing you need to do is preheat the oven to 350 degrees and line a 9 x13-inch pan with foil or parchment paper. Leave plenty of overhang around the edges so that you can lift the bars out of the pan before cutting

To make the crust, combine flour, sugar, salt, and butter using a fork or a mixer. Combine the dough into fine crumbs. Press the crust into the prepared pan. I used a small spoon to firmly press and pack the crust onto the bottom of the pan.

Bake the crust in the oven for 10 minutes, meanwhile, prepare your fillings.

To make the fillings, make sure the cream cheese is at room temperature before you start mixing the cream cheese and sugar. Mix until it is smooth and pale in color.

Then, mix in flour, sugar, lemon juice half of lemon zest, eggs, and vanilla into the cream cheese sugar mix.

When the crust is done, pour the cream cheese fillings on top of the crust. And sprinkle some coconut flakes and lemon zest on top of the fillings, then put it back in the oven to bake for another 35 minutes.

Let the lemon bar set at room temperature for about 1 hour to cool down, then can cover the pan and transfer the dish to the fridge for 4 hours or overnight.

Bring out the lemon bar and cut it into a linear shape and size according to your preference.

I have added some sweetened coconut flakes to sweeten the dessert a bit because my husband prefers it to be a bit sweeter.