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I baked these for the weekly snack session we have at work Friday afternoons. A Congolese woman was visiting, and after tasting one, promptly informed me that she knew a nice Congolese man that would happily marry me. Any baked good that inspires marriage proposals has gotta be good!

And good they are. They’re like a tropical pecan pie. The lemon cuts the sweetness nicely, and the texture of the buttery, crumbly crust with the sticky, gooey filling is a fun combination. I particularly like the vanilla-soaked raisins, and pecans really should be the nut of choice.

Coconut-Lemon Bars

Preheat oven to 325 degrees F (160C)
Prep 20 minutes
Bake 45 minutes
Makes 24 squares

CRUST
1 large lemon (peel and juice)
¾ cup unsalted butter, room temperature
¼ cup lightly packed brown sugar
2 cups all-purpose flour

FILLING
1 cup raisins
2 tsp vanilla
4 eggs
2 cups lightly packed brown sugar
½ tsp salt
1 ½ cups unsweetened shredded coconut
1 cup pecan or walnut pieces

CRUST
Lightly oil a 9 x 13 inch baking dish, then line it with parchment paper.
Finely grate peel from lemon and squeeze juice.

Place half the peel in a large bowl. Add butter and brown sugar to the lemon peel. Stir until mixed. Gradually stir in flour just until combined. Press crust firmly onto the bottom of prepared baking dish.

Bake in centre of oven until light golden around the edges, 15 minutes.

FILLING
Meanwhile, for filling, stir raisins with vanilla in a small, microwaveable bowl. Cover and microwave on high for 30 seconds.
In a large bowl, whisk eggs with the sugar and salt until well mixed.
Measure out 2 tablespoons of the lemon juice, then stir into egg mixture, along with coconut, nuts, reserved lemon peel and raisins.

Bake in centre of oven until centre is slightly jiggly and top is dark golden, 30 to 35 minutes. Remove pan to a wire rack.
Let cool completely before cutting into squares. They will be easier to cut if refrigerated overnight first.
If making ahead, cover and refrigerate up to 1 week or freeze up to 2 months.