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.