Lemon Crunch Dessert

Filling

• 1/2 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/3 cup milk
• 1 egg, beaten
• 1/4 cup lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon butter
• few drops vanilla

Crust

• 1 1/4 cup shredded coconut
• 3/4 cup fine graham cracker crumbs or vanilla wafer crumbs
• 1/2 cup sugar
• 1/2 cup flour
• 1/2 cup butter, softened

For filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan over low heat; stir in milk. Cook until thick, stirring constantly. Whisk together the egg and lemon juice. Add a little thickened milk mixture to the egg mixture then return egg mixture to the pan, stirring to blend well. Continue cooking and stirring over low heat for 2 minutes. Add lemon peel, 1 tablespoon butter, and a few drops of vanilla.

For crust, combine shredded coconut with cracker crumbs, 1/2 cup sugar, flour, and 1/2 cup butter. Put half of the coconut mixture in bottom of an 8-inch square baking pan. Pour in filling; top with remaining coconut mixture. Bake at 400° for 25 minutes, or until top is browned. Chill then cut into squares.