The random number generator put me back into the Family Favorites section with “Coconut Lemon Bars” on p. 73. These were not your traditional lemon bars.

If you’ve made classic lemon bars, this recipe is similar in it’s basics: a pre-baked bottom crust and a lemony topping. But, there are some clear differences with this version.

The bottom crust is made from flour, brown sugar, salt and butter … brown sugar instead of the traditional powdered sugar. This is mixed together and pressed in the bottom of a lightly greased pan and baked for 10-15 minutes.

Meanwhile, the gooey topping is mixed together, with eggs, brown sugar, lemon juice, coconut, walnuts, and raisins. Again, a departure from a classic lemon bar with the brown sugar and all the other additions.

This is poured on the pre-baked crust and baked again until the top is lightly browned.

These were very good. They were sweeter than most recipes so far, but not too sweet. The crust was flakey (almost falling apart), and the gooey topping lightly tart with the crunch of the walnuts. The raisins, which I had worried about initially, came out tasting a little like dates, perhaps from the brown sugar in the topping.

Bottom line: These were sweet, slightly tangy and chockfull of coconut flavor. The walnuts added a nice crunch while the raisins could have easily been mistaken for dates. We enjoyed these and would consider making them again.