Lemon Crackle

• 1/4 cup butter, softened
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup sweetened shredded coconut
• 1/3 cup finely crushed saltines
• 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

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 11x7-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 325u0b0 for 20 minutes. Cool. Spoon into dessert dishes. Serve with whipped topping if desired. Store in the refrigerator.

butter, brown sugar, flour, baking soda, coconut, saltines, sugar, cornstarch, water, egg yolks, butter, lemon juice, salt, topping

Taken from www.tasteofhome.com/recipes/lemon-crackle/ (may not work)