Lemon Crisp Recipe

Name: Lemon Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 Tbsp. butter; 3/4 c. brown sugar; 1 c. flour; 1/2 tsp. salt; 1/2 tsp. soda; 1/2 c. flaked coconut (optional); 3/4 c. (18) crushed saltines; 3/4 c. sugar; 2 Tbsp. cornstarch; 1/2 tsp. salt; 1 c. hot water; 2 beaten egg yolks; 1/2 tsp. lemon peel (optional); 1/2 c. lemon juice

Servings: persons

6 Tbsp. butter
3/4 c. brown sugar
1 c. flour
1/2 tsp. salt
1/2 tsp. soda
1/2 c. flaked coconut (optional)
3/4 c. (18) crushed saltines
3/4 c. sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1 c. hot water
2 beaten egg yolks
1/2 tsp. lemon peel (optional)
1/2 c. lemon juice

1
Cream butter and brown sugar together.
2
Stir in next 5 ingredients.
3
Press half of mixture into bottom of 8 x 8 x 2-inch pan.
4
Bake at 350u00b0 for 10 minutes.
5
Meanwhile, in a saucepan, combine sugar, cornstarch, salt and hot water.
6
Cook and stir until thick and boiling for 2 minutes.
7
Remove from heat; stir small amount into egg yolks and return to hot mixture.
8
Bring to a boil, stirring constantly.
9
Remove from heat.
10
Gradually stir in lemon peel and juice.
11
Pour over baked crumb crust; top with reserved crumbs.
12
Bake at 350u00b0 for 30 minutes or until crumbs are brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Tbsp. butter, 3/4 c. brown sugar, 1 c. flour, 1/2 tsp. salt, and more.

Yes, Lemon Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Crisp

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