Lemon Coconut Bars with White Chocolate Ganache

INGREDIENTS

280 g

all-purpose flour ((dip and sweep)*)

130 g

and 1/4 cup) butter, at room temperature, cut into cubes

85 g

and 1 tablespoon) granulated sugar

60 g

lemon juice

9 g

and 1 and 1/2 teaspoon) lemon zest

150 g

minus 2 teaspoons) heavy cream

300 g

white chocolate callets or white chocolate couverture, roughly chopped

45 g

desiccated coconut