LEMON CRACKERS RECIPES

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LEMON CRACKLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Crackle Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12-16 servings.

Number Of Ingredients 15

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
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

Steps:

  • 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. , 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., 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.

Nutrition Facts : Calories 251 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 37g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

LEMON CRACKERS RECIPE - COOKEATSHARE



Lemon Crackers Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 7

2 1/2 c. Sugar
1 c. Shortening
2 Tbsp. Bakers ammonia
1 tsp Oil of lemon
2 x Large eggs
2 Tbsp. Lowfat milk new
1 pt Lowfat milk new Flour

Steps:

  • Soak ammonia over night in pint of lowfat milk. Beat Large eggs seperately and ad 2 Tablespoonslowfat milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F.

Nutrition Facts : ServingSize 1322 g, Calories 4106, FatContent 219.83 g, TransFatContent 68.51 g, SaturatedFatContent 53.96 g, CholesterolContent 443 g, SodiumContent 366 g, CarbohydrateContent 526.53 g, FiberContent 0.0 g, SugarContent 527.27 g, ProteinContent 29.87 g

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LEMON CRACKLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 251 calories per serving
  • 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. , 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., 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.
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