Combine the graham crackers, sugar and melted butter. Press into a lightly greased 8x8 or 9x9 pan and chill.

Beat the egg yolks until thick and add the sweetened condensed milk, lemon juice and zest, mix together until thick. Stir in half of the sweetened shredded coconut.

Whip the egg whites until foamy, then add the 4 tablespoons of sugar and continue to beat until stiff peaks form. Fold the egg whites into the lemon mixture. Pour all of it over the graham crust.

Finish off by topping with extra graham cracker crumbs and the rest of the sweet shredded coconut.