COCONUT LEMON SQUARES
Steps:
- 325F. Oil and line with parchment a 9 x 13 pan. Finely grate the peel from the lemon and sqeeze the juice. Add half the peel to the butter, brown sugar in a bowl. Stir to mix. Add in flour until combined. Press firmly into dish. Bake until light golden about 15 minutes. Add vanilla to raisins and microwave on high for 30 seconds. Wisk eggs, sugar and salt. Stir in remaining juice and zest. Combine nuts, raisins, coconut. Pour over warm crust and bake 30-35 min wnitl centre is slightly jiggly. Let cool completely and refigerate overnight before cutting.
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