Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
- 6 tablespoons butter
- 3/4 cup light brown sugar, packed
- 1 cup all-purpose flour, sifted before measuring
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 3/4 cup finely crushed saltine crackers, about 18 crackers
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup hot water
- 2 egg yolks, beaten
- 1/2 teaspoon lemon zest
- 1/2 cup lemon juice
Preparation:
Meanwhile, in a small saucepan, combine granulated sugar, cornstarch, and 1/4 teaspoon salt; stir in water. Continue cooking, stirring constantly, until mixture is thickened and bubbly. Boil for about 2 minutes. Remove from heat; stir a small amount of the hot mixture into the beaten egg yolks. Return egg yolk mixture to the saucepan with remaining hot mixture. Remove from heat; gradually stir in lemon peel and lemon juice. Pour over baked crust; top with remaining crumbs. Bake at 350° for 30 minutes, or until crumbs are lightly browned. Serve with whipped cream or whipped topping.
Lemon dessert serves 8.
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