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Lemon Crackle

List of Ingredients




1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 cup 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, optional

Recipe



In a mixing bowl, cream butter and brown sugar. Combine flour and baking soda; add to creamed to mixture with coconut and cracker crumbs. Toss with a fork till crumbly. Press half into a greased 11x7x2 inch baking dish.

In a saucepan, combine sugar, cornstarch and salt. Stir in water and lemon juice till smooth. Add butter and egg yolks. Bring to a boil over medium-low heat; stirring constantly. Cook and stir for 2 minutes or till thickened. Remove from the heat; pour over crust. Top with reserved crumb mixture.

Bake at 325 degrees for 20 minutes. Cool. Spoon into dessert dishes. Serve with whipped topping if desired. Store in the refrigerator. Yield:12-16 servings.