Lemon and Coconut Cream Pie... in a Jar!

Preheat the oven to 350 (F).
Combine 1 1/2 cups flour, 2 tablespoons sugar, and 3/4 salt in the bowl of a freestanding electric mixer fitted with a paddle attachment and mix on low speed until combined.
In a small bowl or a liquid measuring cup, whisk together 8 tablespoons melted unsalted butter and 1 1/2 tablespoons water. With the mixer set on its lowest speed, slowly drizzle into the flour/sugar/salt mixture (from the first step) and continue mixing on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 25 minutes or until the crumbs are golden brown and slightly moist to the touch; don't worry, the clusters will dry and harden as they cool.
Let the crumbs cool on their sheet pan for 10 minutes, before using a dough scraper to break them up into small clusters. Place the sheet pan on a wire cooling rack and allow to cool completely before using in the recipe.

In a small frying pan, toast 2 cups sweetened coconut flakes until golden-brown. Be careful not to overtoast since they tend to continue browning rather quickly. Set aside on a wire cooling rack and allow to cool completely before using in the recipe.

Pour water to a depth of about 2 inches into deep saucepan, place over medium heat, and bring to a simmer.
Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a heatproof bowl that will rest securely in the rim of a saucepan over and not touching the water. Whisk until the mixture becomes very thick and registers 180 (F) on a thermometer (this will take around 10 to 12 minutes). If you don't have a thermometer, don't worry -- the mixture should thicken to the point that your whisk leaves a trail through the curd. Just be sure to never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular. Don't let that happen.
Remove the bowl from over the water and let cool to 140 (F), stirring from time to time to release the heat.
While the mixture is cooling, cut 1 cup cold unsalted butter into 1-tablespoon sized pieces. When the cream is cooled, turn on your immersion blender (or transfer into your countertop blender) and add the butter 1 tablespoon at a time, blending well after each addition and making sure it is fully incorporated into the mixture before adding the next piece. This will take longer than you think it will, and the cream will start to turn into a pale yellow with a thick, opaque texture. Once all the butters have been fully incorporated, the cream is ready.

Shortly before serving, combine cream and 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, about 2 to 3 minutes.

Start with pie crumbs and scoop a layer (I used about a tablespoon and a half) of pie crumbs at the bottom of each jar. Sprinkle a layer of toasted coconut flakes over the pie crumbs. Then, scoop a layer of lemon cream over the coconut flakes (I used about 2 tablespoons). Sprinkle another layer of toasted coconut flakes over the lemon cream. Finish by scooping a layer of vanilla chantilly cream (I used about 2 tablespoons) over the toasted coconut flakes, and finish with a garnish of coconut flakes. Voila! Lemon and coconut cream pie...in a jar.

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