Tropical Lemon Squares

Name: Tropical Lemon Squares
Ingredients: 2 cups flour; 1 cup brown sugar; 34 cup butter, melted (no substitutions); 12 cup salted cashews, finely chopped; 1 (300 ml) can sweetened condensed milk; 1 12 cups flaked coconut; 2 eggs; 34 cup lemon juice; 12 cup golden seedless raisins, chopped; 12 cup dried apricot, chopped

10 ingredients

7 steps

Ingredients

2 cups flour
1 cup brown sugar
34 cup butter, melted (no substitutions)
12 cup salted cashews, finely chopped
1 (300 ml) can sweetened condensed milk
1 12 cups flaked coconut
2 eggs
34 cup lemon juice
12 cup golden seedless raisins, chopped
12 cup dried apricot, chopped

Directions

1

Preheat oven to 350F 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.