Combine the flour, sugar, coconut and lemon zest. Incorporate the softened butter using your fingertips.
Add a little milk to form a ball of pastry and set aside in the refrigerator for 20 min.
Preheat the oven to 150°C. Roll out the pastry and line a pie mould with straight edges. Add the baking beans (or simply prick the pastry with a fork) and bake for 15 min.
Mix the lemon zest, sugar and lemon juice. Separate the egg whites from the yolks. Beat the yolks with the first mixture, then cook in a bain-marie.
Strain out the zest.
Leave this thickened mixture to cool to 35°C, then add the creamed butter.
Whisk the egg whites with the icing sugar until they form soft peaks, then add them to the yolk mixture. Use this to fill a pastry bag with a round nozzle.
Garnish the pastry with an even spiral of lemon cream, then set aside for 30 min before serving. Decorate with a little lemon zest.