Lemony Raisin-Coconut Squares
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs), toasted|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs) (Sun Maid)|
|Toasted shredded coconut||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 Tablespoon (For Garnish)|
To prepare Crust: In small bowl, cream butter and the 1/2 cup brown sugar.
Blend in flour and the 1/4 cup coconut.
Mixture will be dry.
Grease 9-inch square cake pan.
Line bottom and 2 opposite sides with foil, allowing foil to extend slightly beyond edges; generously grease foil.
Press crust mixture evenly into bottom of pan.
Bake in preheated 350CF oven about 12 minutes or until edges brown lightly.
Remove from oven.
To prepare Topping: In medium bowl, beat eggs until foamy with electric mixer.
Add the 1 cup brown sugar, the lemon peel and juice, and salt.
Beat 2 minutes.
Stir in raisins and coconut.
Spread topping evenly over crust.
Bake 20 to 25 minutes or until top begins to brown.
Cool in pan.
Loosen edges with sharp knife.
Grasp foil edges and lift out of pan.
With sharp knife, cut into 16 squares.
Dust with powdered sugar, if desired.
To toast 1 cup coconut, spread in shallow baking pan.
Bake in 350Â°F oven about 10 minutes or until lightly browned, stirring occasionally.