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Lemon Crunch Dessert

This lemon pudding dessert is made with a coconut and graham cracker crust.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Filling Ingredients:

Crust Ingredients:


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. Calories per serving, based on 12 servings: 235

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