Lemony Raisin Coconut Squares Recipe
This Lemony Raisin Coconut Squares recipe is from family cookbook and you can be rest assured that it works. Use the freshest of Fruits available to get a great Lemony Raisin Coconut Squares. Get all set to serve Lemony Raisin Coconut Squares as a Dessert today. I will look forward to your feedback.
Ingredients
Crust:
1/4 cup butter or margarine, softened
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 cup toasted shredded coconut
Topping:
2 eggs
1 cup packed light brown sugar
1 tablespoon grated lemon peel
1/4 cup lemon juice
1/4 teaspoon salt
1 1/2 cups Raisins
3/4 cup toasted shredded coconut
Powdered sugar, for garnish
Directions
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 350°F oven about 12 minutes or until edges brown lightly.
Itemove 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.
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 350°F oven about 12 minutes or until edges brown lightly.
Itemove 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.
