Lemony Raisin-Coconut Squares Recipe




 Butter/Margarine1⁄4 Cup (4 tbs), softened
 All purpose flour1 Cup (16 tbs)
 Shredded coconut1⁄4 Cup (4 tbs), toasted
 Packed light brown sugar1⁄2 Cup (8 tbs)
 Packed light brown sugar1 Cup (16 tbs)
 Grated lemon peel1 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Raisins1 1⁄2 Cup (24 tbs) (Sun Maid)
 Toasted shredded coconut3⁄4 Cup (12 tbs)
 Powdered sugar1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 265 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 7.6 g37.9%

Trans Fat 0 g

Cholesterol 34 mg

Sodium 45.8 mg1.9%

Total Carbohydrates 45 g15%

Dietary Fiber 1.5 g5.8%

Sugars 34.3 g

Protein 3 g6%

Vitamin A 2.4% Vitamin C 5.7%

Calcium 1.5% Iron 7%

*Based on a 2000 Calorie diet


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 350°F oven about 10 minutes or until lightly browned, stirring occasionally.