I found a recipe for Lemon Coconut Bars and Lemon Cheesecake Bars. Perhaps you could create what you want from both of these recipes?

Lemon Coconut Bars

1 1/2 Cup Flour, unsifted
1 Tsp Baking powder
1/2 Cup Confectioners sugar
1/2 Cup Lemon juice from cold -concentrate
3/4 Cup Margarine (or butter)
4 Eggs, slightly beaten
3/4 Cup Coconut, flaked
1 1/2 Cup Sugar, granulated

In medium bowl, combine flour and confectioners' sugar, cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9' baking pan; bake @ 350 degrees for 15 minutes. In large bowl, mix eggs, granulated sugar, baking powder and lemon juice. Pour over crust; top with coconut. Bake 20 minutes or until golden. Cool. Cut into bars. Store in refrigerator.


Lemon Cheesecake Bars


1 1/2 Cup flour
1/2 Tsp vanilla
2/3 Cup powdered sugar, sifted ,
--Lemon Glaze----
3/4 Cup margarine, cold
2 1/2 Cup powdered sugar, sifted
1 8 oz pkg cream cheese, softened
1/2 Tsp vanilla
2/3 Cup sugar
1 Tbl skim milk
3 egg whites, whipped
4 Tbl lemon juice, at room-temperature
1/3 Cup lemon juice, at room-temperature


Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour.

In a mixing bowl, combine flour, powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan.

Bake 15 minutes. Cool 10 minutes before topping with cheese mixture. In another mixing bowl, beat cream cheese and sugar until smooth. Add egg whites one at a time, beating well after
each addition. Beat in lemon juice and vanilla. Pour over baked crust.

Bake for 22 to 28 minutes or until firm. To prepare Lemon Glaze, combine powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick, smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and
refrigerate overnight before cutting.