Recipe for Lemon Crackle Cake


    Lemon Crackle Cake

    20 (2-inch square) soda crackers
    3/4 cup firmly packed brown sugar
    1 cup all-purpose flour
    1 teaspoon baking soda
    1/2 cup butter or margarine
    1 cup coconut

    Crush crackers in bowl; add brown sugar, flour and baking soda. Work in butter; add coconut. Pat 3/4 of mixture into a greased and floured 8- or 9-inch baking pan. Carefully spread on filling. Cover with remaining crumb mixture. Bake at 350 degrees F for 30 to 35 minutes or until slightly brown.

    Lemon Filling
    1 cup granulated sugar
    2 tablespoons cornstarch
    1 cup cold water
    2 eggs, beaten
    Juice of 2 lemons or 1/2 cup lemon juice
    1/4 cup butter
    1 teaspoon vanilla extract

    In saucepan, combine sugar and cornstarch. Gradually stir in water. Add remaining ingredients. Cook over medium heat until thickened. Cool before adding to cake.