2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 cup lemon juice
1 (14 ounce) can coconut cream
1 cup white sugar
1 cup packed light brown sugar
1/2 teaspoon lemon extract
2 egg yolks
1/2 cup milk
1 1/2 cups whipping cream
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.
In a large bowl, cream together the butter, brown sugar, sugar, vanilla and lemon juice. Beat in the egg yolks, milk and cream. Stir in coconut cream and sugar. Mix until well blended.
Pour batter into pie crust. Bake at 350 degrees F (175 degrees C) for approximately 40 minutes or until toothpick inserted in center comes out clean. Cool in refrigerator. Cool completely before cutting into squares.