Back to Lemon Crackle

Print Options


Card Sizes


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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:12-16 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 piece: 251 calories, 11g fat (7g saturated fat), 50mg cholesterol, 201mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.

Reviews for Lemon Crackle

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.