TROPICAL LEMON DELIGHTS A tropical twist to the ever-popular lemon bar. Pucker up! 2 cups all-purpose flour 1 cup butter or margarine, softened 1/2 cup powdered sugar 2 cups granulated sugar 4 teaspoons grated lemon peel, if desired 1/4 cup lemon juice 1 teaspoon baking powder 1/2 teaspoon salt 4 eggs 1 cup flaked coconut 1/2 cup finely chopped mixed dried pineapple, papaya, golden raisins, apricots and mangoes (from 7-ounce package) Additional powdered sugar, if desired

Heat oven to 350°F. Mix flour, butter and powdered sugar until dough forms. Press evenly on bottom and 1/2 inch up sides of ungreased rectangular pan, 13 x 9 x 2 inches. Bake 20 minutes.

Beat remaining ingredients except coconut, dried fruit and additional powdered sugar in medium bowl with electric mixer on high speed about 3 minutes or until light and fluffy. Stir in coconut and dried fruit. Pour over hot crust.

Bake about 25 minutes or just until no indentation remains when touched lightly in center. Cool completely; dust with powdered sugar. Cut into 6 rows by 4 rows; cut each bar diagonally in half to form triangles.

Makes 48 triangles.

1 Triangle: Calories: 110 (Cal. from fat: 40), Fat: 4g (Saturated: 4g), Cholesterol: 30mg, Sodium: 70mg, Carbohydrate: 16g, Protein: 1g.

[Gold Medal, Desserts for Spring]