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Lemon Crackle Recipe

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.

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Lemon Crackle Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 12-16 Servings

25 20 45

Ingredients

1/4 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup flaked 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

Directions

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 11-in. x 7-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. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 251 calories, 11 g fat (7 g saturated fat), 50 mg cholesterol, 201 mg sodium, 37 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Lemon Crackle in Taste of Home October/November 2000, p65