Lemon Crunch Dessert
Source of Recipe
TOH
List of Ingredients
1/2 cup sugar
2-1/2 tablespoons cornstarch
1/4 teaspoon salt
1-1/3 cup milk
1 egg, beaten
1/4 cup lemon juice
1/2 teaspoon finely grated lemon zest
1 tablespoon butter
few drops vanilla
Crust:
1-1/4 cup shredded coconut
3/4 cup fine graham cracker crumbs or vanilla wafer crumbs
1/2 cup sugar
1/2 cup flour
1/2 cup butter, softened
Recipe
For filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan over low heat; stir in milk. Cook until thick, stirring constantly. Whisk together the egg and lemon juice. Add a little thickened milk mixture to the egg mixture then return egg mixture to the pan, stirring to blend well. Continue cooking and stirring over low heat for 2 minutes. Add lemon peel, 1 tablespoon butter, and a few drops of vanilla.
For crust, combine shredded coconut with cracker crumbs, 1/2 cup sugar, flour, and 1/2 cup butter. Put half of the coconut mixture in bottom of an 8-inch square baking pan. Pour in filling; top with remaining coconut mixture. Bake at 400� for 25 minutes, or until top is browned. Chill then cut into squares.
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