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Lemon-Coconut Crunch

Yield 6 servings


  • 1 cup grated coconut
  • 3/4 cup sugar, divided
  • 2/3 cup graham cracker crumbs
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 3 tablespoons butter or margarine, divided
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup milk
  • 1 egg, beaten
  • 3 tablespoons lemon juice
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon vanilla extract
  • Whipped cream (optional)

How to Make It

  1. Combine coconut, 1/4 cup plus 2 tablespoons sugar, graham cracker crumbs, and flour in a small mixing bowl; mix well. Melt 1/4 cup plus 2 tablespoons butter in a small saucepan over low heat. Add melted butter to coconut mixture; stir well. Press half of mixture into the bottom of a lightly greased 8 - inch square pan. Set remaining crumb mixture aside.

  2. Combine remaining sugar, cornstarch, and salt in top of a double boiler; stir in milk. Place over boiling water; cook, stirring constantly, until mixture thickens. Remove from heat.

  3. Combine egg and lemon juice in a medium mixing bowl. Gradually stir one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Place over boiling water and cook, stirring constantly, an additional 2 minutes. Remove from heat, and stir in remaining butter, lemon rind, and vanilla. Stir until butter melts; cool.

  4. Pour lemon mixture in prepared graham cracker crust; sprinkle with remaining crumb mixture. Bake at 400° for 30 minutes or until golden brown. Cool completely. Cut into squares, and serve with whipped cream, if desired.

Oxmoor House Homestyle Recipes