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Lemon Crackle

 Lemon Crackle
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.
12-16 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 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


  • 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

2 of 2

Lemon Crackle (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.