Crumble together the first 3 ingredients. Press in greased tin, bake a few minutes.
Spread the lemon pie filling over.
Beat the two egg whites till stiff, and then when stiff, whip in the icing sugar just till blended. Pour and spread over lemon, then sprinkle coconut over and bake until golden brown (about 20 to 25 minutes)
Instead of tinned lemon pie filling, you can use a jar of lemon curd, or make your own pie filling. About 1 1/2 cup should do it, though if you want to finish off a whole tin or jar and it comes to, say, 2 cups, life is still good.This recipe dates from about the early 1970s, probably sooner.