Tropical Lemon Squares

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 35
• 2 cups flour
• 1 cup brown sugar
• 3/4 cup butter, melted (no substitutions)
• 1/2 cup salted cashews, finely chopped
• 1 (300 ml) can sweetened condensed milk
• 1 1/2 cups flaked coconut
• 2 eggs
• 3/4 cup lemon juice
• 1/2 cup golden seedless raisins, chopped
• 1/2 cup dried apricot, chopped

Recipe

• 1 preheat oven to 350°f and spray a 9x13-inch pan with cooking spray.
• 2 mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
• 3 press mixture into a 9x13-inch pan and bake for 10 minutes.
• 4 mix the eggs and condensed milk (i use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
• 5 add the coconut, chopped raisins and chopped apricots and mix well.
• 6 spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
• 7 run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.