LEMON CRACKLE

Lemon Crackle image

Ruth "Sunny" Tiedeman of Bartlesville, Oklahoma suggests a dessert that's a cross between lemon pie and fruit crisp. "It's refreshingly tart," she reports.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 15

Ingredients

1/4 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup sweetened shredded coconut
1/3 cup finely crushed saltines
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 egg yolks, lightly beaten
1/2 cup butter, cubed
6 tablespoons lemon juice
1/4 teaspoon salt
Whipped topping, optional

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Combine flour and baking soda; add to creamed mixture with coconut and cracker crumbs until crumbly. Press half into a greased 11x7-in. baking dish. , For filling, in a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir butter, lemon juice and salt., Pour over crust. Top with reserve crumb mixture. Bake at 325° for 20 minutes. Cool. Spoon into dessert dishes. Serve with whipped topping if desired. Store in the refrigerator.

Nutrition Facts : Calories 251 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.