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Lemon Crunch Desert




Source of Recipe


Chyrel


List of Ingredients




Lemon Crunch Desert

Lemon mixture:
3/4 C sugar
2 T flour
1/8 tsp salt
1 C water
2 eggs, well beaten
1 tsp grated lemon peel
1/3 C lemon juice

Crunch mixture:
1/2 C butter or margarine
1 c firmly packed brown sugar
1 C all-purpose flour
1/2 tsp salt
1 C whole wheat flakes,crushed
1/2 C finely chopped walnuts
1/2 C sherdded coconut



Recipe



For lemon mixture, mix sugar,flour and salt
in a heavy saucepan.Gradually add water,
stirring until smooth. Bring mixture to
boiling and cook 2 minutes.
Stir about 3 T of the hot mixture into
beaten eggs. Immediately blend into mixture
in saucepan. Cook and stir about 3 minutes.
Remove from heat and stir in lemon peel and
lemon juice. Set aside to cool.

For crunch mixture, beat butter until
softened; add brown sugar and salt; mix well.
Add wheat flakes, walnuts, and coconut; mix
thoroughly
Line bottom of an 8 inch square baking dish
with one third of the crunch mixture. Cover
with the lemon mixture, spreading to form an
even layer. Top with remaining crunch
mixture.
Bake uncovered at 350 degrees for 40
minutes or lightly browned. Serve warm or
cold.
MAKES: 8 servings