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Lemon Crackle

By: Ruth Tiedeman

"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."

Rate/Review | Read Reviews (4)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/4 cup butter or margarine, 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
1/4 teaspoon salt
1 cup water
6 tablespoons lemon juice
1/2 cup butter or margarine
2 egg yolks, beaten
whipped topping

Directions

In a mixing bowl, cream butter and brown sugar. Combine flour and baking soda; add to creamed mixture with coconut and cracker crumbs. Toss with a fork until crumbly. Press half into a greased 11-in. x 7-in. x 2-in. baking dish.
In a saucepan, combine sugar, cornstarch and salt. Stir in water and lemon juice until smooth. Add butter and egg yolks Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; pour over crust. Top with reserve crumb mixture. Bake at 325 degrees F for 20 minutes. Cool. Spoon into dessert dishes. Serve with whipped topping if desired. Store in the refrigerator.