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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ruth Sunny Tiedeman of Bartlesville, Oklahoma suggests a dessert that's a cross between lemon pie and fruit crisp. It's refreshingly tart, she reports. Ingredients:
1/4 cup butter, softened |
1 cup packed brown sugar |
1 cup king arthur unbleached 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 cup water |
2 egg yolks, lightly beaten |
1/2 cup butter, cubed |
6 tablespoons lemon juice |
1/4 teaspoon salt |
whipped topping, optional |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine flour and baking soda; add to creamed mixture with coconut and cracker crumbs until crumbly. Press half into a greased 11-in. x 7-in. baking dish.
2. For filling, in a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir butter, lemon juice and salt.
3. Pour over crust. Top with reserve crumb mixture. Bake at 325° for 20 minutes. Cool. Spoon into dessert dishes. Serve with whipped topping if desired. Store in the refrigerator. Yield: 12-16 servings.
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