Piña Colada Bars
Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
Press 1 pouch of complete crust firmly into bottom of prepared pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk together 1 pouch Meyer lemon filling mix, water and eggs until well blended. Stir in pineapple and coconut. Spoon mixture over hot crust.
Bake 32-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Store covered in the refrigerator.