Publisher Photo
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

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

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 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. Yield: 12-16 servings.
Originally published as Lemon Crackle in Taste of Home October/November 2000, p65

Nutritional Facts

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

  • 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
  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 11x7-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.
Originally published as Lemon Crackle in Taste of Home October/November 2000, p65

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