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Preheat oven to 180°C/160°C fan-forced. Grease and line a 3.5cm-deep, 16cm x 26cm (base) slice pan.
Use a handheld beater to beat butter and icing sugar until light and fluffy. Stir in flour and custard powder until mixture comes together (use your hand if necessary). Press into prepared pan and smooth top with the back of a spoon. Bake for 20-25 minutes or until light golden. Cool completely.
To make the lemon filling, whisk all ingredients in a bowl until combined. Pour over base and level.
To make the topping, use a handheld beater to beat egg whites until stiff peaks form. Gradually add sugar and beat until sugar is dissolved. Gently fold in coconut. Place small spoonfuls over the lemon mixture and gently spread over to cover, creating small peaks. Bake for 15-20 minutes or until lightly browned. Cool for 30 minutes, then chill for 1 hour. Serve.