Lemon Crackle Recipe

Lemon Crackle Recipe

  • 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
  1. 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.
  2. 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.
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